This post may contain affiliate links. Read more at our disclosure policy.
If you love a classic Margherita pizza, this Grilled Chicken Margherita version is your new summer go-to. It’s everything you want—tomato sauce, melty mozzarella, fresh basil—but swapped onto juicy grilled chicken for a lighter, low-carb twist. And no, this is not the pesto-heavy copycat version…this recipe stays true to the classic pizza.
After years of testing live-fire pizza recipes for our cookbook Fire + Wine: Backyard Pizza, we wanted a lighter way to bring those same flavors to the grill.
A classic Margarita pizza is my favorite and the pizza I start all pizza nights with. But during the week, when I’m looking for something lighter (more protein-focused, less heavy), but with the same familiar flavors, I’m making this!
Most “chicken margherita” recipes you’ll find lean into an Italian-American restaurant version with pesto and extra toppings. This one is different. This ain’t no Olive Garden copycat! No ma’am!
This is inspired by our love of the traditional pizza Margherita with no pesto. We keep it simple with bright tomato sauce, fresh melted mozzarella, basil, and perfectly grilled chicken. Think of it as pizza night…just without the crust.
Table of Contents
Why This Recipe Works
- It’s quick, ready in less than 20 minutes.
- It’s a great high-protein, low-carb, weeknight meal for the pizza lover.
- It’s easily adaptable. You can easily add some pesto if you’re craving that Olive Garden style. You can also easily swap out many of the ingredients based on what you have, and it will still taste awesome. It’s flexible. It’s beautiful. It’s delicious!
Ingredients for Grilled Chicken Margherita
The great thing about this recipe is that it’s totally flexible and adaptable. Don’t feel like you need to use the exact ingredients. They’re easy to adapt to whatever you have access to.
- Chicken Breasts: I use large, boneless, skinless chicken breasts. You can also sub chicken thighs (but note that they will cook quicker). You can pound them out for quicker and more even cooking, but it’s not necessary.
- Kosher salt and coarse-ground black pepper
- Italian seasoning: This is optional, but it will give the base chicken a much-needed flavor boost. You can use a store-bought or make your own with a mix of fresh herbs such as oregano, thyme, and garlic powder.
- Pizza Sauce: Homemade pizza sauce or your favorite store-bought sauce works great. If you really want to add pesto, swap the pizza sauce for your favorite basil pesto sauce.
- Mozzarella: I like using a ball of fresh mozzarella, cut into thin slices. You can also use low-moisture mozzarella slices as well. Both will melt nicely.
- Fresh Tomatoes: You can use 4 slices of fresh ripe tomatoes, or ½ cup cherry tomatoes or grape tomatoes, halved. See notes in recipe card for instructions on both.
- Fresh Basil Leaves: For that signature green and bright herbaceous flavor.
- Balsamic Vinegar: Optional, this is a nice touch at the end.
Note: for quicker and more even cooking, you can pound your chicken for even thickness, but if you’re not feeling up for it, it’s not necessary. It will just cook a little longer.
Preparation
- Preheat the grill to 400 degrees Fahrenheit using a two-zone setup (direct and indirect heat).
- Pat chicken dry, coat with olive oil, then season evenly with salt, pepper, and Italian seasoning.
- Slice the mozzarella and tomatoes if needed.
- Have sauce and toppings ready. This cooks fast at the end.
How to Make Grilled Chicken Margherita
- Grill Chicken: Place seasoned chicken breast over direct heat and grill for 6–8 minutes to develop a good sear. Flip and continue grilling until the internal temperature reaches about 155°F using a digital instant-read thermometer.
- Move if Needed: If the chicken begins to char too quickly, move it to indirect heat to finish cooking.
- Top Chicken: Once the chicken reaches around 155 degrees, top each piece with pizza sauce, sliced tomato (if using), and a slice of mozzarella cheese.
- Finish Cooking: Close the lid and cook until the chicken reaches 160°F and the cheese is melted (about 3–5 minutes).
- Finish: Remove from the grill and rest briefly. Transfer to a serving dish, and top with a sprinkle of fresh basil and a light drizzle of balsamic vinegar.
Note: If using cherry or grape tomatoes, add them fresh at the end instead of grilling. I like to slice them in half and toss tomatoes with a bit of olive oil and salt before serving.
Expert Tip
Don’t overcook the chicken while waiting for the cheese to melt. If needed, move the chicken to indirect heat after adding toppings. This keeps the chicken juicy while still melting the cheese evenly.
Frequently Asked Questions (FAQ)
No. That version typically includes pesto and a different flavor profile. This recipe is inspired by a traditional Margherita pizza, which has tomato (or tomato sauce), mozzarella, and basil.
Yes, you can, but it changes the flavor away from classic Margherita. If you love pesto, go for it and swap it for the pizza sauce. I’m not gonna tell you how to do your business!
Fresh mozzarella gives the best flavor and melt, but low-moisture mozzarella slices work better if you want less liquid.
Yes, absolutely. Roast it in the oven at 400°F and finish under the broiler to melt the cheese. You can also set a large skillet (I like cast iron) to medium-high heat and pan-sear the chicken for roughly 5-6 minutes on each side. Once you add the cheese and sauce, place a lid over the pan to help the cheese melt so it’s nice and gooey and creamy and lovely.
The easy answer – Don’t overcook it! Use a good digital thermometer and pull the chicken at 160°F. It will carry over to 165°F while resting.
Store in an airtight container and keep in the refrigerator up to 3 days. You can warm up in the oven, or serve it cold over some greens the next day.
What to Serve with Grilled Chicken Margherita
Lean into your pizza-night theme:
- Grilled vegetables
- Grilled Caesar Salad with a squeeze of fresh lemon juice
- Garlic bread, grilled crostini, or even some simple pasta if you still need some carb love
- Or go all in with your classic Margherita pizza from Vindulge
Tools Used
- Grill with two-zone capability
- Instant-read digital thermometer
- Long-handled tongs
- Grill-safe pan (optional for melting cheese if not using a grill)
About Vindulge
Mary (a certified sommelier and recipe developer) and Sean (backyard pitmaster) are co-authors of the critically acclaimed cookbooks — Fire + Wine and Fire + Wine Backyard Pizza — and have been creating content for the IACP-nominated website Vindulge since 2009. They live in Oregon on a farm just outside Portland.
Order Now!
Fire + Wine Backyard Pizza
Restaurant-quality pizza in your backyard or oven. The cookbook also includes wine pairing inspirations for each recipe.
Grilled Chicken Margherita (Pizza-Inspired, No Pesto)
Ingredients
- 3 large boneless skinless chicken breasts (or 4 small)
- 2 teaspoon kosher salt
- ½ teaspoon coarse ground black pepper
- 2 tablespoon Italian seasoning
- ½ cup pizza sauce
- 1 mozzarella ball (or 4 slices of low-moisture mozzarella slices)
- 4 large tomato slices (or 1/2 cup cherry tomatoes, halved)
- ¼ cup fresh basil leaves, julienned
- Optional: balsamic vinegar (1 teaspoon) for finishing
Instructions
- Grill Chicken: Place seasoned chicken breast over direct heat and grill for 6–8 minutes to develop a good sear. Flip and continue grilling until the internal temperature reaches about 155°F using a digital thermometer.
- Move if Needed: If the chicken begins to char too quickly, move it to indirect heat to finish cooking.
- Top Chicken: Once the chicken reaches around 155 degrees, top each piece with pizza sauce, sliced tomato (if using), and a slice of mozzarella cheese.
- Finish Cooking: Close the lid and cook until the chicken reaches 160°F and the cheese is melted (about 3–5 minutes).
- Finish: Remove from the grill and rest briefly. Transfer to a serving dish, and top with a sprinkle of fresh basil and a light drizzle of balsamic vinegar.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Would you like to save this?
We'll email this to you AND share our secrets to perfectly grilled steaks.
