This grilled bruschetta chicken recipe is a healthy, fresh main dish perfect for summertime. Marinated chicken is topped with homemade bruschetta and fresh mozzarella or parmesan cheese.
Place chicken breasts into a glass container with a lid or in a plastic bag inside another container (in case the bag leaks).
In a medium bowl, whisk together olive oil, balsamic vinegar, Italian seasoning, minced garlic, salt and pepper.
Pour the marinade over the chicken turn to coat the chicken.
Marinate in the refrigerator for 1-6 hours, or at room temperature for 30-60 minutes.
Make the Bruschetta
While the chicken is marinating, make the bruschetta.
Finely chop the basil and dice the tomatoes.
In a medium-sized bowl, combine olive oil, balsamic vinegar, and minced garlic and stir to combine.
Add the diced tomatoes and basil to the oil mixture and stir to combine.
Season with salt and pepper to taste.
Set aside at room temperature.
Grill
Remove the chicken breasts from the marinade and shake off excess marinade. Lightly sprinkle one side with salt and pepper.
Grill over medium heat for about 5 minutes on the first side, and 3-5 on the second side, until chicken reaches an internal temperature of 160 degrees F.
Assemble
Place the cooked chicken breasts on a serving plate.
Top with prepared bruschetta.
Add parmesan cheese or mozzarella if desired.
Serve warm with toasted bread.
Video
Notes
To Make Toasted bread (Optional)
Preheat oven to 400 degrees F.
Slice one baguette or loaf of french bread into individual-sized servings.
Then, spread the bread slices evenly on a large baking sheet and brush the surface of each piece with olive oil.
Bake in the preheated oven for about 5-8 minutes, until the bread is toasted but not too hard/crispy. I should be soft to bite into but toasted enough to hold the bruschetta without turning mushy.
To bake the chicken (instead of grill)After marinating, arrange the chicken breasts in a single layer in a 9x13" baking dish. Bake at 400 degrees F. for 15-25 minutes, until the chicken reaches an internal temperature of 160 degrees F. Baking time depends on the thickness of your chicken breasts. Top with bruschetta after baking.Ingredient Substitutions
Chicken Breasts. Chicken thighs or wings also work well.
Olive Oil. I don't recommend substitutes, although if I had to avocado oil would be my top choice.
Balsamic Vinegar. use a high quality balsamic vinegar. It should be thick and naturally sweet and pour like molasses (not watery at all).
Minced Garlic. freshly minced or jarred are both great choices.
Tomatoes. use your favorite variety: Roma, vine-ripened, heirloom, etc.
Fresh Basil. there are no substitutes for fresh basil! do not leave it out!
StoreStore in an airtight container in the refrigerator for up to 5 days. I do like to store the grilled chicken and bruschetta topping separately, then warm the chicken and add the bruschetta when I'm ready to enjoy the leftovers.I don't recommend freezing this recipe because freezing changes the texture of the tomatoes.