There’s something truly mouthwatering about the idea of grilled chicken, especially when you combine it with the tangy, fresh flavors of bruschetta. Grilled Bruschetta Chicken is the best of both worlds, and it’s a show-stopping restaurant-quality dish you can make at home; wow everyone at your dinner table tonight!
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What is Grilled Bruschetta Chicken?
Chicken Bruschetta originates from the classic Italian starter – bruschetta, which typically involves a slice of toasted bread rubbed with garlic, topped with diced tomatoes, and sprinkled with salt and olive oil. By adding grilled chicken into the mix, this easy chicken bruschetta recipe takes a delightful twist, making it a complete meal perfect for dinner parties or a wholesome family dinner.
WHAT YOU’LL LOVE ABOUT GRILLED BRUSCHETTA CHICKEN
- Versatile: This dish is perfect for any occasion, from family dinners to summer BBQs.
- Healthy: Packed with lean protein from the chicken breasts and bursting with the freshness of tomatoes and basil, it’s as nourishing as it is delicious. It’s a low-carb and keto grilled chicken recipe, too.
- Easy to make: With clear steps and a manageable ingredients list, this recipe is a breeze even for novice cooks.
- Satisfying: The combination of hearty grilled chicken and light, tangy bruschetta strikes a beautiful balance that’ll leave you satiated but not overly stuffed.
Ingredients
Chicken and Marinade:
- Boneless skinless chicken breasts: You can either pound or butterfly them for quicker cooking.
- Olive oil: Acts as a tenderizer in the marinade.
- Italian seasoning, red wine vinegar, salt, and pepper: All combine to infuse the chicken with a flavorful, tangy punch.
For the Bruschetta:
- Tomatoes: Dice them for that perfect juicy crunch.
- Olive oil, basil, garlic, and shallots: A classic mix that lends the bruschetta its distinctive flavor.
- Sundried tomatoes: Optional, but add a concentrated pop of tomato flavor.
- Salt and pepper: To taste.
Optional toppings:
- Mozzarella, shredded parmesan, basil, and balsamic syrup: These enhance the flavors and add a gourmet touch to the dish.
How to Make Grilled Chicken Bruschetta
- Combine the marinade ingredients and marinate the chicken for at least 4-6 hours. Overnight marination ensures the best flavor.
- Preheat the grill to high and allow the chicken to come to room temperature before grilling for faster cooking.
- Grill the chicken on high for 2-3 minutes per side, then turn the heat down to medium and grill the chicken until it reaches 160F. Let it rest – carryover cooking will finish off the cooking process.
- While the chicken rests, prepare the bruschetta by combining the tomato, olive oil, basil, garlic, shallots, and sundried tomatoes in a small bowl.
- Once the chicken is done, top the still-warm chicken with mozzarella, a spoonful of bruschetta, a drizzle of balsamic syrup, and a sprinkle of parmesan.
- Enjoy!
Chef Jenn’s Tips
- If you can’t find fresh basil, dried basil is a great alternative – just remember that it’s more potent, so adjust the quantity accordingly.
- For a dairy-free bruschetta chicken, skip the cheese. The grilled chicken and bruschetta are flavorsome enough on their own!
- Want to spice it up a bit? Add some chili flakes to the bruschetta mix.
- Always rest your grilled chicken. It helps to redistribute the juices, keeping the meat moist and tender.
Recommended
Make It A Meal
Wondering what to serve with your Grilled Chicken Bruschetta recipe? Grilled Bruschetta Chicken is pretty versatile and pairs well with numerous sides. For a light meal, serve it alongside a fresh garden salad or some grilled asparagus. If you’re after something a bit more substantial, it goes excellently with pasta, roasted or smashed potatoes, or some crusty Italian bread to mop up all the delicious bruschetta juices.
Storage
Store any leftovers in an airtight container in the fridge for 3-4 days. Pack the bruschetta mixture separately from the chicken.
Step By Step Process
Grilled Bruschetta Chicken
Ingredients
For the chicken
- 4 chicken breasts boneless, skinless
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 4 slices mozzarella cheese optional
For the bruschetta
- 3 roma tomatoes diced
- 2 tablespoon olive oil
- 1/4 cup basil torn or chiffonade
- 1/4 cup diced shallots
- 1/4 cup diced sundried tomatoes
- 2 cloves garlic minced finely
- salt and pepper to taste
Garnishes
- 1/4 cup parmesan cheese optional
- basil leaves optional
- balsamic syrup
Instructions
- Combine the marinade ingredients in a large bowl then add the chicken and marinate it for at least 4-6 hours. Overnight marination ensures the best flavor.
- Preheat the grill to high and allow the chicken to come to room temperature before grilling for faster cooking.
- Grill the chicken on high for 2-3 minutes per side, then turn the heat down to medium and grill the chicken until it reaches 160F. Let it rest – carryover cooking will finish off the cooking process. Top each chicken breast with a slice of mozzarella cheese.
- While the chicken rests, prepare the bruschetta by combining the tomato, olive oil, basil, garlic, shallots, and sundried tomatoes in a small bowl.
- Once the chicken is done, top the still-warm chicken with a spoonful of bruschetta, a drizzle of balsamic syrup, and a sprinkle of parmesan. Add torn basil leaves as an additional garnish.
Notes
Chef Jenn’s Tips
-
- If you can’t find fresh basil, dried basil is a great alternative – just remember that it’s more potent, so adjust the quantity accordingly.
- For a dairy-free bruschetta chicken, skip the cheese. The grilled chicken and bruschetta are flavorsome enough on their own!
- Want to spice it up a bit? Add some chili flakes to the bruschetta mix.
- Always rest your grilled chicken. It helps to redistribute the juices, keeping the meat moist and tender.
