Balsamic – Recipe Coast https://recipecoast.com The Finest Recipe Resource Tue, 18 Aug 2026 16:09:57 +0000 en-US hourly 1 https://wordpress.org/?v=7.1 Caprese Salad Skewers with Balsamic Glaze https://recipecoast.com/caprese-salad-skewers-with-balsamic-glaze/ Tue, 18 Aug 2026 16:09:57 +0000 https://recipecoast.com/caprese-salad-skewers-with-balsamic-glaze/

Classic never goes out of style, and these Caprese salad skewers prove it. Creamy herby mozzarella, juicy cherry tomatoes, fragrant basil, and a drizzle of balsamic glaze — it’s one of those appetizers that disappears the moment you put it on the table.

Jump to: ℹ Overview | 🛒 Ingredients | 📷 How To Make | 👩‍🍳 Recipe Tips | 🥗 Serving Suggestions | 📝Full Recipe Card | 🍽 More Appetizer Recipes

At A Glance

  • ⏱ Ready In: 15 minutes
  • 🍽 Serves: 12
  • 🌱 Diet: Gluten-free, vegetarian, low-carb, nut-free
  • 💪 Nutrition Highlights: Good source of calcium and protein from mozzarella; antioxidant-rich tomatoes and basil
  • 🥕 Main Ingredients: Cherry tomatoes, mozzarella pearls or baby bocconcini, fresh basil, balsamic glaze
  • 🔥 Flavor Profile: Fresh, creamy, herby, with a sweet-tangy balsamic finish
  • 🧊 Meal-Prep Friendly: Assemble up to 24 hours ahead; add balsamic glaze just before serving
  • Best Served With: Antipasto platter, charcuterie board, summer BBQ spread, or as a standalone party appetizer

Caprese skewers are the kind of recipe that looks like you’ve put in a lot more effort than you actually have — and I mean that as the highest compliment. Herb-flavored Mozzarella pearls (or baby bocconcini) bring a lovely, aromatic creaminess that takes things up a notch from plain fresh mozzarella, and paired with sweet cherry tomatoes and fragrant basil, every bite is basically summer on a stick.

I love reaching for this one when I need a show-stopping appetizer that requires zero cooking and minimal cleanup. The balsamic glaze does the heavy lifting in the flavor department — that sweet-tangy drizzle pulls everything together beautifully and makes the whole platter look incredibly elegant.

Make these for your next dinner party, garden gathering, or even a casual Friday night spread, and watch them vanish before you’ve had a chance to grab one for yourself.

👩‍🍳 You might also like these recipes: Caprese wreath, peach Caprese salad, mozzarella salad with balsamic tomatoes, stracciatella with anchovies & balsamic peppers, or these 30 best vegetarian appetizers.

What You’ll Need

Here is what you’ll need for this Caprese salad skewers recipe. Find the full measurements in the recipe card below.

  • Cherry tomatoes — The star of the show. You want ripe, sweet ones with good colour. A mix of red and yellow cherry tomatoes looks gorgeous on the platter. Grape tomatoes or chopped Roma tomatoes also work in a pinch.
  • Herb mozzarella pearls — These are the secret weapon. The herb infusion adds an extra layer of flavour that plain mozzarella doesn’t have. Look for them in the deli or specialty cheese section of your supermarket. If you can only find plain mozzarella pearls (or baby bocconcini in Australia), it’s easy to make your own herb-marinated version at home — just combine them with olive oil, fresh or dried herbs (or some pesto), and a pinch of salt and let them sit for 30 minutes (see tips below for the full method). Pat them dry before skewering so the balsamic glaze doesn’t slide straight off.
  • Fresh basil leaves — Essential for that classic Italian aroma. Use medium-sized leaves if you can — they fold neatly onto the skewer without needing to be halved.
  • Balsamic glaze — Grab a bottle from the supermarket (usually near the vinegar or salad dressings). The store-bought version is thick, sweet, and absolutely perfect here. Add it right before serving for the best presentation.
  • Wooden skewers (6–8 inches) — These are the ideal length for a loaded, grab-and-go skewer with three tomatoes and two mozzarella pearls. Toothpicks work for a mini version.
  • For the herb marinade (optional): Olive oil, dried Italian herbs (or a mix of dried oregano, thyme, and basil), a pinch of red chili flakes, a small garlic clove, and salt. This is only needed if you’re making your own marinated mozzarella rather than buying pre-flavored pearls.

How To Make Caprese Salad Skewers

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make these antipasto skewers.

  • Start by patting your mozzarella pearls dry with a paper towel. This is the step most people skip — don’t! Moisture from the mozzarella will make the balsamic glaze slide right off, and can make the skewers a little soggy.
  • Set out 12 skewer sticks on a tray and assemble each one in this order: tomato, mozzarella, basil, tomato, basil, mozzarella, tomato. You end up with three tomatoes, two mozzarella pearls, and two basil leaves per skewer — a really well-balanced bite.
  • Arrange the assembled skewers on your serving platter. At this point, you can cover and refrigerate for up to 24 hours if you’re prepping ahead.
  • When you’re ready to serve, drizzle the balsamic glaze generously over the skewers. Serve immediately.

Recipe Tips

  • Dry the mozzarella first. Moisture is the enemy here. A quick pat with paper towel makes a big difference to the final result.
  • Add the balsamic at the last minute. The skewers look their best when the glaze is freshly drizzled. If you add it too early, it pools and loses that beautiful glossy finish.
  • Choose the right skewers. 6–8-inch wooden skewers are ideal for this assembly. They’re long enough to hold three tomatoes comfortably without being unwieldy to eat. If you’re making a mini version for a cocktail party, toothpicks work great with smaller amounts per stick.
  • Use herb-flavored mozzarella if you can find it. It genuinely makes a difference. If you can only find plain fresh mozzarella, that’s completely fine — you can also marinate plain mozzarella pearls in a little olive oil, dried Italian herbs, and a pinch of salt for 30 minutes before assembling.
  • Substitutions: Grape tomatoes or chopped Roma tomatoes work in place of cherry tomatoes. Plain mozzarella pearls can be swapped for herb-flavored ones.
  • Make ahead: Assemble the skewers up to 24 hours in advance, cover, and refrigerate. Add the balsamic glaze just before serving.
  • Storage: Once dressed with balsamic glaze, the skewers are best enjoyed within 2 hours (the basil will start to darken). Undressed skewers can be stored in an airtight container in the fridge for up to 3 days.

Serving Suggestions

These caprese salad skewers are endlessly versatile. They’re brilliant on their own as a passed appetizer at a summer party, but they also shine as part of a larger Italian-inspired spread — think an antipasto platter with cured meats, marinated olives, artichokes, and crusty bread. They look stunning standing upright in small shot glasses with a tiny drop of balsamic at the bottom, which is a fun trick for dinner parties that always gets a reaction.

For a more casual setting, just lay them flat on a large board alongside my hot honey prosciutto flatbread pizza and a good charcuterie board, and call it a summer spread. They pair beautifully with a crisp Pinot Grigio, an Aperol spritz, or sparkling water with lemon.

💬 If you’ve tried these caprese salad skewers or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

Want to Save This Recipe?

Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!

By submitting this form, you consent to receive emails from Cooked & Loved

The easiest Italian appetizer that always impresses — herb mozzarella pearls, sweet cherry tomatoes, fresh basil, and a drizzle of balsamic glaze on a stick. Ready in 15 minutes and made for sharing. Find step-by-step photos and more recipe tips above.

  • Pat the mozzarella pearls dry with paper towel to remove excess moisture. This helps the balsamic glaze adhere when serving.

  • Set out 12 skewer sticks on a tray or board ready for assembly.

  • Thread the ingredients onto each skewer in this order: tomato, mozzarella, basil, tomato, basil, mozzarella, tomato. Repeat for all 12 skewers.

  • Arrange the completed skewers on a serving platter. At this point you can cover and refrigerate for up to 24 hours if making ahead.

  • Just before serving, drizzle the balsamic glaze evenly over all the skewers. Serve immediately.

Important Ingredient Tips: Herb-flavored mozzarella pearls give these skewers the best flavour — the herb infusion takes them from good to great. If you can’t find them, it’s easy to make your own: place plain mozzarella pearls in a small bowl or jar and cover with olive oil. Add a generous pinch of dried Italian herbs (or a mix of dried oregano, thyme, and basil), a pinch of red chili flakes, a small garlic clove (lightly crushed), and a pinch of salt. Stir to combine and let the mozzarella sit for at least 30 minutes at room temperature, or up to 24 hours in the fridge. Drain well, and pat dry before assembling. Always pat mozzarella dry before skewering, regardless of which version you’re using.
Key Recipe Tips: Use 6–8 inch wooden skewers for best results. Pat mozzarella dry before assembling to prevent sogginess. Add balsamic glaze at the last minute for the best presentation and appearance.
Storage Tips: Once dressed with balsamic glaze, serve within 2 hours. Undressed assembled skewers can be stored covered in an airtight container in the fridge for up to 3 days. If you’ve made the homemade herb-marinated mozzarella, store any unused pearls submerged in the herb oil in the fridge for up to 5 days — the oil will solidify when chilled, so just bring to room temperature before using.
Make-Ahead Tips: Assemble skewers up to 24 hours in advance and refrigerate covered. Do not add the balsamic glaze until just before serving.
FAQs:
What supplies do I need? You’ll need 6–8-inch wooden skewer sticks and a tray or platter to assemble and serve them on.
How should I store caprese skewers? Store undressed skewers in an airtight container in the fridge for up to 3 days. Once balsamic glaze has been added, they’re best eaten within 2 hours as the basil will begin to darken.
Can I make substitutions? Yes — plain mozzarella pearls work instead of herb-flavored, and grape tomatoes or chopped Roma tomatoes can replace cherry tomatoes.
Can I make these ahead of time? Absolutely. Assemble the skewers as directed and refrigerate, but hold off on the balsamic glaze until you’re ready to serve for the best presentation.
How many skewers per person? Plan for 2–3 skewers per person if serving alongside other appetizers, or 3–4 if these are the main finger food.
Can I add other ingredients? Yes! You can turn these into antipasto skewers by adding folded prosciutto, salami, marinated artichoke hearts, or olives between the cheese and tomatoes.

Calories: 154kcal | Carbohydrates: 3g | Protein: 11g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Cholesterol: 20mg | Sodium: 45mg | Potassium: 114mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 292IU | Vitamin C: 12mg | Calcium: 207mg | Iron: 0.4mg

Keywords: Italian appetizer skewers, mozzarella basil tomato skewers, caprese salad skewers, caprese skewers, antipasto skewers, tomato mozzarella skewers, caprese kabobs, balsamic skewers

More Appetizer Recipes



Source link

]]> Grilled Chicken with Balsamic Vinegar https://recipecoast.com/grilled-chicken-with-balsamic-vinegar/ Sat, 23 May 2026 03:16:34 +0000 https://recipecoast.com/grilled-chicken-with-balsamic-vinegar/

Balsamic Grilled Chicken is a favorite summer grilling recipe that I’ve loved since the first time I tried it many years ago! And this easy grilled chicken with a balsamic marinade has been a hit with everyone I’ve made it for!

PIN Grilled Chicken with Balsamic Vinegar to try it later!

Grilled Chicken with Balsamic Vinegar close-up photo of chicken on plate with arugula salad.

This amazingly delicious Grilled Chicken with Balsamic Vinegar is the recipe I’m reminding you about for this week’s Friday Favorites pick! And many years ago when I was the teacher’s association president I made this chicken for a district insurance committee meeting. People loved it, and then several years later I saw someone who had eaten it that day and she asked me for the recipe!

If you serve a recipe and someone still remembers it years later, you know it’s a very good recipe, right? This balsamic grilled chicken recipe is still a hit every time I make it. And grilling season is finally here again, which always makes me happy!

This recipe makes enough marinade for eight chicken breasts, making it perfect to make for guests. I encourage you to make the full amount if that works in your household, because leftover chicken is tasty served over salad or tossed into a stir-fry. But even if you opt not to make the full amount, I’m urging you to try this recipe for grilled chicken flavored with balsamic vinegar right away!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

What vinegar should you use for the Balsamic Grilled Chicken?

You don’t need to use the extra thick, very expensive, imported balsamic vinegar for this recipe. But I wouldn’t buy the cheapest one in the grocery store either. Use a medium quality vinegar that has good flavor.

Is Balsamic Vinegar Grilled Chicken high in carbs?

If you’re strictly watching carbs, you might wonder about using balsamic vinegar, which is an ingredient that has some carbs. But remember that in a marinated chicken recipe like this, you’re only eating the very small amount of marinade that clings to the chicken. If you check the nutritional information you’ll see this tasty chicken has only 3 net carbs per serving and 38 grams of protein!

Tips for Grilled Chicken Breasts:

If you’re not that experienced at cooking chicken on the grill you might want to read my informative post on how to make juicy grilled chicken breasts. That post shows you the grilled chicken method I’ve been using for years.

Can you make Balsamic Grilled Chicken without an outdoor grill?

If you don’t have an outdoor grill or it’s not grilling season, this chicken can cook perfectly on a Stovetop Grill Pan (affiliate link) or a George Foreman Grill (affiliate link). (Remember the George Foreman cooks both sides at once so the grilling time will be shorter!)

Grilled Chicken with Balsamic Vinegar process shots collageGrilled Chicken with Balsamic Vinegar process shots collage

How to make Grilled Chicken with Balsamic Vinegar:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

  1. I like to grind the dried parsley, dried shallots (or onions), Spike Seasoning (affiliate link), dried thyme, garlic powder, and black pepper together with a mortar and pestle. That’s optional if you don’t mind a slightly chunkier marinade.
  2. Then mix balsamic vinegar, Dijon mustard, olive oil, and dried spices to make the marinade.
  3. Trim chicken and make small crosswise slits,
  4. Put chicken in Ziploc bag or plastic container, add the marinade, and let it marinate 4-6 hours (or longer is fine, even all day if you’re going out.)
  5. When you’re ready to cook, drain the chicken to remove excess marinade and let it come to room temperature while you oil and preheat grill.
  6. Lay chicken top side down diagonally to the grill grates and cook a few minutes until you see grill marks.
  7. Then rotate and cook a few minutes more to get those criss-cross marks.
  8. When you have nice grill marks on the top, turn chicken over and cook just until it feels firm (not hard) to the touch, don’t overcook.
  9. Serve Balsamic Grilled Chicken hot, and wait for raves.

Make it a Low-Carb Meal

Grilled Chicken with Balsamic Vinegar is shown in the photo with Kalyn’s Favorite Baby Arugula Salad. Here are some other low-carb side dishes that would taste great with this recipe:

Grilled Chicken with Balsamic Vinegar shown on serving plate with greensGrilled Chicken with Balsamic Vinegar shown on serving plate with greens

More amazing ideas for Grilling:

Check out 35 Amazing Low-Carb and Keto Grilling Recipes for more ideas for grilled food you’ll want to make all summer long!

Ingredients

  • 8 boneless, skinless chicken breasts
  • 2/3 cup balsamic vinegar
  • 1/4 cup Dijon mustard
  • 1/4 cup olive oil
  • 1 T dried parsley
  • 1 T dried shallots or onion (or 2 T minced fresh shallots or onion)
  • 1 T Spike seasoning (see notes)
  • 1 tsp. dried thyme
  • 1 tsp. garlic powder
  • 1/2 tsp. coarse ground black pepper

Instructions

  1. (Click for step-by-step photos of how to make juicy and perfect grilled chicken breasts.)
  2. If desired, use a mortar and pestle or spice grinder to grind together the dried parsley, dried shallots (or onions), Spike seasoning, dried thyme, garlic powder, and black pepper.
  3. Then mix with the balsamic vinegar, Dijon, olive oil and spices to make the marinade.
  4. Trim all fat and tendons from chicken breasts and trim underneath side if needed so chicken pieces are close to the same thickness. I make small slits crosswise along each chicken breast to help chicken cook more evenly and give more surface for the marinade to stick to.
  5. Place chicken in Ziploc bag or container with a snap-tight lid, laying them flat. Pour the marinade over over chicken and marinate in refrigerator 4-6 hours or more. (Marinating all day is fine if you’re not going to be home.)
  6. When you’re ready to cook, take the chicken out of the fridge, drain it in a colander in the sink to remove excess marinade. Let chicken come to room temperature while you heat the grill.
  7. Oil the grill (a wadded-up paper towel dipped in oil works fine) or spray with non-stick grilling spray; then preheat gas or charcoal grill to medium-high.  (You can only hold your hand there for a few seconds.)
  8. When grill is hot lay chicken diagonally across grill grates, top side down first, and cook until you start to see grill marks, about 3 minutes.
  9. As soon as you see marks, rotate chicken so it’s going diagonally in the other direction and cook a few minutes more.
  10. When you have desired grill marks, turn chicken over and cook until it’s browned on both sides and firm, but not hard to the touch. That’s probably only a few minutes longer on the second side unless your chicken breasts are really thick. (Actual cooking time will vary depending on chicken thickness and how hot your grill is, so remove it from the heat when the chicken feels firm when pressed with your finger.)
  11. This balsamic grilled chicken could also be cooked in a stove-top grill pan with ridges or a George Foreman Grill with good results.

Notes

If you don’t have Spike Seasoning (affiliate link) use another all-purpose seasoning blend;

Nutritional information is calculated assuming more than half of the balsamic vinegar is discarded with the marinade.

Recipe created by Kalyn many years ago.

Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving

Calories 291Total Fat 11gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 8gCholesterol 102mgSodium 868mgCarbohydrates 4gFiber 1gSugar 4gProtein 38g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

Grilled Chicken with Balsamic Vinegar shown on serving plate with arugula salad.Grilled Chicken with Balsamic Vinegar shown on serving plate with arugula salad.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions
The tasty Balsamic Grilled Chicken would be approved for all low-carb or Keto eating plans, and it’s perfect for any phase of the original South Beach Diet.

Find More Recipes Like This One:
Use Grilling Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This recipe for chicken with balsamic vinegar marinade was first posted in 2007, and I’ve made it at least once every summer since then! It was last updated with more information in 2026.

Pinterest image of Grilled Chicken with Balsamic Vinegar

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.



Source link

]]> Easy Balsamic Chicken Marinade for Grilling or Baking https://recipecoast.com/easy-balsamic-chicken-marinade-for-grilling-or-baking/ Wed, 21 Jan 2026 20:20:15 +0000 https://recipecoast.com/easy-balsamic-chicken-marinade-for-grilling-or-baking/

This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.

I’ve been on a balsamic kick lately. Drizzling it on salads, veggies, and even watermelon! But this Balsamic Chicken marinade is pure magic. It’s tangy, a little sweet, and makes everyday chicken taste incredible!

Overhead shot of grilled chicken that was cooked in balsamic chicken marinade.Overhead shot of grilled chicken that was cooked in balsamic chicken marinade.

Marinade Magic

  • Big Taste, Easy Prep: Balsamic chicken marinade packs bold, tangy flavor using just a few pantry staples.
  • Great for Meal Prep: Marinate ahead of time and then cook when you want. Perfect for quick weeknight meals or weekend grilling.
  • Cook Your Way: Grill it, pan-sear it, or roast it, this marinade performs like a champ no matter how you cook it up.
  • Pairs with Everything: Serve your balsamic chicken on salads, with veggies, rice, or pasta. It’s a tasty go-to for any meal!

Balsamic Chicken Marinade Ingredients

Overhead shot of labeled ingredients.Overhead shot of labeled ingredients.
  • For sweetness: If you prefer brown sugar, it swaps in easily for the honey. Want it sweeter? Then add a tablespoon or two more of honey.
  • Add fresh herbs: Not into Italian seasoning? Skip it and toss in some chopped fresh herbs instead, about a teaspoon each. Rosemary, thyme, and oregano all play really well with balsamic.
  • Balsamic vinegar: No need to splurge here, affordable balsamic works perfectly since it gets mixed in. Save the fancy stuff for a drizzle on top when serving.

How to Make Balsamic Chicken Marinade

This easy balsamic chicken marinade takes 5 minutes to prepare! Just whisk the ingredients together and pour them into a large zip-top bag with your chicken!

  1. Combine: Add the chicken breasts to a gallon ziplock bag, then set aside. Add the balsamic vinegar, olive oil, honey, garlic, mustard, Italian seasoning, salt, and pepper to a medium bowl, mix until fully combined.
  2. Marinate: Pour the marinade over the chicken in the bag and close it. Be sure to press out all the air from the bag. Squish the chicken around to ensure all of it is covered with the marinade. Set it aside to marinate at room temperature for 1-1 ½ hours, or in the fridge for up to 8 hours. *Tip: Don’t marinate too long. If you do it over 8 hours (or 2 at room temp), the vinegar can make it mushy.
  3. Cook: Once finished marinating, discard the sauce and cook the chicken using your preferred cooking method. *Cooking instructions in recipe card below.
Marinade ingredients in a bowl. Marinade ingredients in a bowl.
Marinade in a bag with raw chicken breasts added to it and coated in the marinade. Marinade in a bag with raw chicken breasts added to it and coated in the marinade.
Marinated chicken cooking on the grill. Marinated chicken cooking on the grill.

Alyssa’s Pro Tip

Doubling Up? If you’re marinating more than 2 pounds of chicken, go ahead and double the recipe. Every piece of chicken deserves its fair share of balsamic chicken marinade flavor.

Freezing and Storing Cooked Chicken

  • Freezing: If you’re freezing the chicken in the balsamic chicken marinade, it’ll keep for up to 3 months. Just thaw it overnight in the fridge before cooking.
  • Storing Cooked Chicken: Once cooked, you can then store the chicken in the fridge for up to 7 days, or freeze it in an airtight container for up to 3 months. 

Pin this now to find it later

Pin It

Bag of raw chicken in the balsamic chicken marinade. Bag of raw chicken in the balsamic chicken marinade.

More Marinade Recipes

A good marinade can turn a simple meal into something amazing! It adds flavor, softens the meat, and makes it juicy and delicious. Here are some other tried and true favorites!

Dinner

Salmon Marinade

32 minutes

Dressings, Sauces, and Dips

Skirt Steak Marinade

2 hours 10 minutes

Dressings, Sauces, and Dips

The Best Shrimp Marinade

1 hour 5 minutes

Recipe Skill Levels

Pork Chop Marinade

5 minutes



Source link

]]>