Grilled Caprese Chicken on the Big Green Egg | Easy Summer Recipe Under 30 Minutes

fresh mozzarella

🥗Healthier: part-skim mozzarella

💰Cheaper: shredded mozzarella

Part-skim mozzarella reduces fat while shredded mozzarella is often less expensive.

balsamic glaze

🥗Healthier: balsamic vinegar

💰Cheaper: homemade balsamic reduction

Balsamic vinegar is a healthier option with less sugar, and homemade reduction can be made at a lower cost.

Drizzle olive oil over the chicken breasts to help the seasoning stick.

Season the chicken with Greek Freak seasoning from Spiceology.

Preheat the Big Green Egg grill to 425°F.

Place two Half Moon cast iron grates on the grill for cooking the chicken.

Add Brussels sprouts skewers seasoned with salt, pepper, onion powder, and garlic powder to the grill.

Cut baked potatoes in half and place them on the grill for added smoke flavor.

Cook the chicken and vegetables on the grill for about 10 minutes.

Flip the chicken over and warm up the balsamic glaze in a sauce pot on the grill.

Cook for another 10 minutes, checking the chicken's internal temperature.

When the chicken reaches 150°F, place mozzarella slices on top to melt.

After about 5 minutes, check the chicken's temperature again.

Once the chicken reaches 164°F, remove it from the grill along with the warmed balsamic glaze, Brussels sprout skewers, and grilled baked potatoes.

Top the chicken with fresh basil and tomato slices.

Drizzle balsamic glaze over the chicken before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens