This Grilled Bruschetta Chicken recipe is healthy and easy to make! Tender marinated chicken is topped with fresh tomato basil bruschetta.
My recipe for Grilled Bruschetta Chicken Breasts was first published on Sunday Supper Movement where I am a contributor.
One of the best parts of summer is grilling. What better way to combine a fresh garden bounty along with the smoky goodness a grill adds to your food than this Bruschetta Grilled Chicken?
We've had a pretty glorious summer this year in Minnesota. We've had plenty of rain and the garden is growing well. I'm anticipating the arrival one of the best things about gardening - Fresh tomatoes!
I stick a roma tomato plant in the garden every summer and then anxiously wait for them to ripen. One of the best ways to enjoy roma tomatoes is to make a bruschetta.
This Tomato Bruschetta Chicken a quick and easy gluten free weeknight meal that's hearty but light and healthy at the same time!
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How To Marinate Grilled Chicken Breasts
Chicken makes a great choice for a quick and easy dinner. Marinating the chicken prior to grilling will make it tender and flavorful as it cooks.
I used my ‘go-to’ marinade for this Grilled Bruschetta Chicken recipe. It works for all kinds of chicken dishes.
- To make the marinade, start by mincing 2 cloves of garlic.
- In a small bowl add the minced garlic, 2 Tbsp. olive oil, 4 Tbsp. lemon juice, ½ tsp. smoked paprika, ¼ tsp. thyme, ¼ tsp. rosemary, and a generous pinch of salt and pepper.
- Mix these ingredients together until combined.
- Place 1 – ½ lbs. of boneless chicken breasts in a large bowl. Pour the marinade over the chicken breasts – Make sure all the chicken is coated.
- Place the chicken in the fridge and allow to marinate for 30 minutes or so.
How To Make Tomato Basil Bruschetta
Nothing says hot summer days like a big bowl of bruschetta. Bruschetta is always best when in late summer but it’s great anytime. This bruschetta recipe is super easy to make!
Bruschetta is a fresh Italian appetizer that usually consists of tomatoes, olive oil, and basil. It’s used to top pieces of bread or crostini but I wanted to switch things up and make more of a ‘meal’ out of it.
- Start by mincing 4 cloves of garlic and dice 4 large tomatoes. I like my tomatoes cut fairly small but you can cut them into large chunks if you like.
- Mince ⅓ cup of fresh basil.
- Add the diced tomatoes, garlic, 1 ½ Tbsp. olive oil, and basil to a small bowl along with a generous pinch of salt and pepper.
- Mix all the ingredients together until combined. Set the bruschetta aside until the chicken is finished cooking.
How To Grill Chicken Breasts
After the chicken breasts have finished marinating it’s time to grill them up. They can be grilled outdoors on a charcoal or gas grill or indoors on a grill pan.
Because spring in Minnesota has unpredictable weather at times I decided to grill them indoors.
A cast iron grill pan works great when grilling outdoors isn’t an option.
- Heat the grill pan to slightly more than medium. Wait until it gets hot before adding the chicken. The meat should sizzle as it hits the pan or grill.
- Place them on the grill for 5 minutes on the first side. Once the meat has cooked a little more than halfway through flip them over and repeat.
- If using an outdoor grill, place the chicken breasts directly over the heat for the first few minutes and then move them to a more indirect heat. This will give you nice grill marks but not overcook the chicken.
How Do I Know When The Chicken Is Done Cooking?
The chicken breasts should take about 10 minutes to finish cooking. The safe internal temperature for chicken breasts is 165 degrees Fahrenheit.
Feel free to use a grilling thermometer to check the internal temperature.
The next step is to let the chicken rest for a few minutes. I find that the best way to keep grilled meats nice and tender is to let them rest before cutting into them.
Let the chicken hang out for a few minutes before serving.
Love chicken? Don't miss these recipes!
- Grilled Chicken Skewers with Peanut Sauce
- Sweet Spicy Grilled Chicken Wings
- Sheet Pan Mediterranean Chicken
- Chicken Marsala Pasta
- Sheet Pan Greek Chicken
- Sheet Pan Italian Chicken
- Skillet Chicken Parmesan
- Shredded BBQ Chicken Sandwiches
What To Serve With Bruschetta Chicken
To make this a full meal I served it up with some asparagus and a grain like quinoa, wild rice, or lentils.
Asparagus is a great vegetable for grilling but any vegetable like green beans or Brussels sprouts will work.
Grilled chicken is great paired with a fresh summer side like Grilled Corn Feta Salad, Marinated Tomato Salad, Fresh Pea Mint Salad and Mediterranean Potato Salad.
For a Mediterranean appetizer this Kalamata Olive Tapenade or Grilled Mushroom Tapenade are delicious choices.
Add your side of choice to a plate and top it with the grilled chicken.
Add a heaping amount of the bruschetta on top of the chicken and a grilled vegetable alongside it. Feel free to add some cheese to the chicken while it’s grilling or top the whole thing with Parmesan cheese.
Sprinkle the Grilled Bruschetta Chicken with some more basil. This meal feels kinda gourmet but it's easily whipped up on the grill!
If you like Bruschetta Chicken I think you'll love this Grilled Italian Chicken Sandwich!
Love grilled dishes? Check out these recipes!
- BBQ Sweet Potatoes
- Steak with Shallot Sauce
- Blue Cheese Burgers
- Grilled Chuck Steak
- Juicy Lucy Burgers
- Southwest Guacamole Burgers
- Chicken Kofta Kebabs
Looking For More Grilled Chicken Recipes? Don't Miss These!
Grilled Chicken Kabobs
Grilled Chicken Salad
Grilled Buffalo Chicken
Grilled Bruschetta Chicken
Ingredients
For The Chicken:
- 1-1 ½ lbs. chicken breasts
- 2 cloves garlic
- 2 Tbsp. olive oil
- 4 Tbsp. lemon juice
- ½ tsp. smoked paprika
- ¼ tsp. thyme
- ¼ tsp. rosemary
- pinch kosher salt
- pinch pepper
For The Bruschetta:
- 4 large tomatoes
- 1 ½ Tbsp. olive oil
- ⅓ cup fresh basil
- generous pinch kosher salt and pepper
- ¼ cup Parmesan cheese optional
Instructions
For The Chicken:
- Mince 2 cloves garlic. Add the garlic, 2 Tbsp. olive oil, 4 Tbsp. lemon juice, ½ tsp. smoked paprika, ¼ tsp. thyme, ¼ tsp. rosemary and a generous pinch of salt and pepper to a small bowl. Mix until combined.
- Place the chicken breasts in a large bowl. Pour the marinade over the chicken. Make sure all of the chicken is coated in the marinade. Place the bowl in the fridge and allow to marinate for 30 minutes.
For The Bruschetta:
- Mince 4 cloves of garlic and dice 4 large tomatoes. Mince ⅓ cup of fresh basil.
- Place the diced tomatoes, garlic, and basil into a bowl along with 1 ½ Tbsp. olive oil and a generous pinch of salt and pepper. Stir until completely combined. Set aside.
- Heat an outdoor grill or heat an indoor grill pan to slightly more than medium. Wait until the pan gets hot before adding the chicken (the chicken should sizzle as it hits the pan or grill).
- Add the chicken to the pan or grill. Grill for about 5 minutes on the first side. Flip the chicken breasts over and grill for another 4-5 minutes. (Place the chicken over direct heat if using an outdoor grill and then move to a more indirect heat). The safe internal temperature for chicken is 165 degrees Fahrenheit. This can be checked with a grilling thermometer.
- Remove the chicken breasts from heat and allow to rest before serving. This keeps them moist and juicy.
- Serve the chicken alongside something like wild rice, grilled vegetables, or a salad. Top the chicken with a generous portion of brushetta and some additional basil.
- Optional: Add cheese to the chicken as it's grilling or top the whole dish with Parmesan cheese.
Meagen Brosius
This is such an amazing recipe for the summer. Tasty and fresh flavors and grilling means I don't have to heat up the house! Fantastic recipe!
Christine
Thanks, Meagen!
Renee Goerger
This looks like the perfect summer meal. Especially with homegrown garden tomatoes!
Christine
Definitely!