Are you looking for the perfect, easy, and incredibly flavorful meal for your next summer barbecue? A dish that is light, healthy, and absolutely bursting with the fresh taste of the garden? This amazing, from-scratch Grilled Basil Chicken with a fresh, vibrant Tomato-Balsamic Marinade is that perfect meal.
This isn’t just another chicken recipe; it’s your guide to the ultimate fresh and healthy dinner. The secret to its incredible flavor is a brilliant, no-cook blender marinade that uses fresh tomatoes and basil to create a sauce that is both the marinade and the serving sauce. We’ll show you the simple secrets to a perfectly juicy, tender, and beautifully charred grilled chicken breast every time. Served with smoky grilled tomatoes, this is a stunning, restaurant-quality meal that is perfect for a warm evening.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Summer Grilling Recipe
What makes this Grilled Basil Chicken so spectacularly delicious is its incredible, fresh-from-the-garden flavor and its simple, healthy preparation. The star of the show is a from-scratch, blender vinaigrette-style marinade, which gets its vibrant flavor from tangy balsamic vinegar, fresh basil, and the brilliant addition of fresh plum tomatoes blended right in. This one mixture is cleverly divided to be used as both a marinade for the chicken and a fresh, delicious sauce for serving. The chicken is grilled to juicy perfection alongside fresh tomatoes, creating a complete, wholesome, and elegant meal that is perfect for easy summer entertaining.
| Metric | Time / Level |
| Total Time | 1 hour 30 minutes (includes marinating) |
| Active Prep Time | 20 minutes |
| Difficulty Level | Easy |
| Servings | 4 |
The Essential Ingredients for This Fresh Meal
This recipe uses a handful of simple, high-impact ingredients to create its signature fresh and tangy flavor.
- The Fresh Blender Marinade: This is where all the incredible, vibrant flavor comes from!
- The “Secret” Ingredient (Fresh Tomatoes): The brilliant and unique technique in this recipe is blending fresh plum tomatoes directly into the marinade. This adds a wonderful, fresh, and slightly sweet tomato flavor and a beautiful body to the vinaigrette without any cooking required.
- Balsamic Vinegar: A good quality balsamic vinegar provides a deep, complex, and tangy-sweet flavor that is the perfect foundation for the marinade.
- Fresh Basil: It is absolutely essential to use a generous amount of fresh basil. Its sweet, peppery, and iconic summer flavor is the heart of this dish’s aroma.
- The Chicken:
- Boneless, Skinless Chicken Breasts: Lean, healthy, and the perfect canvas for our fresh marinade. For the best, most tender result and a faster cooking time, it is a great idea to pound the chicken breasts to an even, 1/2-inch thickness.
- The Grilled Tomatoes: A few extra plum tomatoes, halved and grilled alongside the chicken, become wonderfully sweet, smoky, and juicy, making them the perfect, simple side dish.
Pro Tutorial: The Secret to Juicy Grilled Chicken Breasts
The number one, non-negotiable secret to a juicy, perfectly cooked chicken breast is to pound it to an even thickness. Chicken breasts are naturally thicker on one end than the other. If you cook them as is, the thin end will be dry and overcooked before the thick end is cooked through.
- Prep: Place your chicken breast between two pieces of plastic wrap or parchment paper.
- Pound: Use the flat side of a meat mallet, a rolling pin, or even a heavy skillet to gently pound the thickest part of the chicken breast, working your way out, until the entire piece is an even 1/2-inch thickness.
- Cook: This even thickness allows the chicken to cook incredibly quickly and evenly, guaranteeing a juicy result every single time!
Step-by-Step to the Perfect Grilled Basil Chicken
Step 1: The Fresh Tomato-Basil Marinade
Step 1: In the pitcher of a blender, place the 3/4 cup of balsamic vinegar, the 1/4 cup of tightly packed fresh basil leaves, the 2 tablespoons of olive oil, the 1 minced garlic clove, and the 1/2 teaspoon of salt.
Step 2: Cut 4 of your plum tomatoes into quarters and add them to the blender.
Step 3: Cover the blender and process until the mixture is completely blended and smooth.
Step 4 (The Most Important Step!): Pour 2/3 cup of this marinade into a bowl or a large, sealable bag for your chicken. The remaining, unused marinade should be reserved in a separate container for serving as your sauce. This is a crucial food safety step.
Step 2: Marinate the Chicken and Grill to Perfection
Step 1: Add your 4 boneless, skinless chicken breasts to the bowl with the 2/3 cup of marinade. Turn the chicken to make sure it is completely coated. Cover the bowl and refrigerate for at least 1 hour.
Step 2: When you are ready to cook, preheat your grill to a medium heat and oil the grates well.
Step 3: Drain the chicken, discarding the used marinade. Place the chicken on the hot grill rack. Cover the grill and cook for 4 to 6 minutes per side, until the chicken is beautifully charred and cooked all the way through.
Pro Tip: The only 100% foolproof way to guarantee a perfectly cooked, not dry, chicken breast is to use an instant-read thermometer. The chicken is perfectly and safely cooked when the internal temperature in the thickest part of the breast registers 165°F (74°C).
Step 4: While the chicken is grilling, halve your remaining 4 plum tomatoes. During the last 5 minutes of cooking, place the tomatoes on the grill and cook them for 2 to 4 minutes per side, until they are lightly browned and have beautiful grill marks.
Serve the hot, grilled chicken and tomatoes with your reserved, fresh marinade for drizzling over the top.
The Best Juicy Grilled Basil Chicken (with Tomato-Balsamic Marinade!)
A simple and healthy recipe for grilled basil chicken and tomatoes. The dish features a fresh, flavorful marinade made in a blender with balsamic vinegar, fresh basil, olive oil, garlic, and fresh plum tomatoes. Boneless, skinless chicken breasts are marinated in this mixture and then grilled until cooked through. Additional tomato halves are also grilled alongside the chicken. The finished dish is served with the reserved, unused marinade as a sauce.
Ingredients
- 3/4 cup balsamic vinegar
- 1/4 cup tightly packed fresh basil leaves
- 2 tablespoons olive oil
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 8 plum tomatoes
- 4 boneless skinless chicken breast halves (4 ounces each)
Instructions
- To make the marinade, place the balsamic vinegar, fresh basil, olive oil, minced garlic, and 1/2 teaspoon of salt in a blender.
- Cut 4 of the tomatoes into quarters and add them to the blender. Cover and process until the mixture is blended.
- In a bowl or resealable bag, combine the chicken and 2/3 cup of the prepared marinade. Refrigerate, covered, for 1 hour, turning the chicken occasionally. Reserve the remaining marinade for serving.
- Drain the chicken, discarding the used marinade from the bowl/bag.
- Preheat a grill to medium heat and oil the grates.
- Place the chicken on the grill rack. Grill, covered, for 4-6 minutes on each side, until a thermometer inserted into the chicken reads 165°F.
- Halve the remaining 4 tomatoes. Grill the tomatoes, covered, for 2-4 minutes per side, until they are lightly browned.
- Serve the grilled chicken and tomatoes with the reserved, unused marinade on the side.
Notes
- This is a healthy, low-fat meal perfect for summer grilling.
- The marinade is made with fresh tomatoes blended in, which adds body and a unique flavor.
- For food safety, the marinade used on the raw chicken is discarded, and the separate, reserved portion is used for serving.
Stovetop Instructions (No Grill, No Problem!)
If you don’t have a grill, you can easily cook this chicken in a large skillet (a cast-iron skillet is perfect!). Simply heat a tablespoon of oil over medium-high heat. Cook the pounded chicken breasts for 4-6 minutes per side, until golden brown and cooked through. You can cook the tomatoes in the same skillet alongside the chicken.
What to Serve With Your Grilled Basil Chicken
This beautiful and fresh dish is a fantastic centerpiece for a complete and healthy meal.
- A Simple Starch: Serve the chicken and its delicious sauce over a bed of fluffy quinoa, orzo pasta, or couscous.
- Crusty Bread: A side of warm, crusty bread is a must-have for sopping up every last drop of that delicious tomato-balsamic sauce.
- A Simple Green Salad: A crisp, peppery arugula salad with a simple lemon vinaigrette is a perfect, fresh counterpoint.
Storage and Make-Ahead Tips
- Make-Ahead: For a super-fast and impressive meal, you can get a head start by preparing the entire tomato-balsamic marinade up to 3 days in advance. Store it in an airtight container or a jar in the refrigerator. You can also marinate your chicken for up to 4 hours in the refrigerator.
- Storage: Store any leftover cooked chicken in an airtight container in the refrigerator for up to 4 days. The chicken is delicious when served cold and sliced on top of a salad the next day!
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Creative Recipe Variations
- Make it a “Caprese” Chicken: For a delicious, cheesy twist, you can top the hot, grilled chicken breasts with a thick slice of fresh mozzarella cheese during the last minute of cooking and let it melt until it is gooey and delicious.
- Use a Different Protein: This vibrant and tangy marinade is also absolutely fantastic with boneless, skinless chicken thighs, pork tenderloin, or even firm fish like salmon or swordfish steaks.
- Make it a Salad Dinner: For a wonderful, low-carb meal, you can slice your finished, grilled chicken and serve it over a large bed of arugula or mixed greens. Drizzle everything with your reserved marinade, which now becomes your delicious salad dressing!
Enjoy Your New Favorite Summer Grilling Meal!
You’ve just created a truly special dish that is a perfect harmony of wholesome, fresh ingredients and delicious, satisfying flavors. This Grilled Basil Chicken is a testament to the power of a simple, from-scratch meal to be both incredibly fast and incredibly elegant. It’s a rewarding and deeply satisfying recipe that is sure to become a new staple in your dinner rotation.
We hope you enjoy every last, perfect, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves a good, easy, and healthy meal!
Frequently Asked Questions (FAQs)
Q1: What is the absolute secret to a juicy, not dry, grilled chicken breast?
The number one, game-changing secret is to pound the chicken breasts to an even thickness. Chicken breasts are naturally thicker on one end than the other. Pounding them to a uniform thickness (about 1/2-inch) ensures that the entire piece of chicken cooks evenly and quickly, which prevents the thinner parts from drying out before the thicker part is cooked through. The second secret is to use an instant-read thermometer and pull the chicken from the grill the moment it reaches 165°F.
Q2: Is it safe to use a marinade as a serving sauce?
No, it is never safe to eat a used marinade that has been in contact with raw meat or poultry without boiling it first. This recipe brilliantly and safely solves this problem by having you divide the fresh marinade at the very beginning. You use one portion for the marinade (which you discard), and the other, completely clean and untouched portion is reserved for serving as your delicious, fresh sauce.
Q3: Can I make this dish ahead of time?
This dish is at its absolute best when the chicken is served fresh and hot from the grill. However, for a fantastic time-saving trick, you can prepare the entire tomato-balsamic marinade and keep it in the refrigerator for up to 3 days. This makes the final meal a very quick process of just marinating and grilling.
Q4: What are the best tomatoes to use for a fresh, blended sauce like this one?
Plum tomatoes (also known as Roma tomatoes) are the perfect choice for this recipe. They have a wonderfully rich, sweet flavor, a lower water content, and fewer seeds than other varieties, which means they will create a beautiful, thick, and flavorful sauce without being watery.
Q5: Can I use dried basil instead of fresh?
For this specific recipe, which relies on the vibrant, fresh flavor of the no-cook sauce, it is very, very highly recommended to use fresh basil. Dried basil has a much more muted and earthy flavor and will not give you that same bright, fresh,