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1
Combine the marinade ingredients in a shallow baking dish or a resealable plastic bag.
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2
Add the chicken breasts, turn to coat, and cover or seal the bag.
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3
Marinate the chicken in the refrigerator for at least 4 hours and up to 12 hours.
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4
Dice the plum and yellow tomatoes into medium-size chunks and place in a small mixing bowl.
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5
Add the diced onions and basil to the mixture and set aside.
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6
Combine the dressing ingredients in a small bowl, pour over the tomato mixture, and toss lightly; season with salt and pepper to taste and toss again.
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7
The tomato salad can be served at room temperature or refrigerated until ready to use.
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8
Build a charcoal and/or wood fire on one side of grill, leaving the other side void.
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9
This will create two zones for cooking, indirect and direct.
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10
Heat the grill to approximately 400F.
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11
Remove the chicken breasts from the marinade and place on the grill, directly over the heat.
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12
Grill for 5 to 6 minutes on each side, or until golden brown and firm to the touch.
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13
The internal temperature of the chicken breasts should be 160F.
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14
Move the chicken breasts away from the fire and place a thick slice of mozzarella cheese on each one.
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15
Close the lid and cook until the cheese starts to soften, about 1 minute.
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16
To serve, top the grilled chicken with a generous amount of tomato salad.
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17
Direct and Indirect heat
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18
Hickory, Pecan, Oak
