Grilled Bruschetta Chicken

Grilled chicken breasts with tomato bruschetta topping and toasted crostini in white bowl.

5 from 2 votes

This Grilled Bruschetta Chicken is healthy and flavorful! It's made with tender marinated chicken breasts and a tomato basil garlic topping.

Prep Time15

Cook Time25

Marinating Time:30

Total Time1 10

Course: Main Course

Cuisine: Italian

Diet: Gluten Free

Keyword: bruschetta grilled chicken, grilled chicken with bruschetta, tomato bruschetta chicken,

Servings:

Calories: 301kcal

Author: Christine Rooney

Equipment

Grill Gas or Charcoal

Ingredients

For The Chicken:

2 lbs. boneless, skinless chicken breasts
3 Tbsp. olive oil
3 Tbsp. lemon juice
2 cloves garlic
½ tsp. smoked paprika
1 tsp. Italian seasoning
¼ tsp. red pepper flakes optional
½ tsp. kosher salt
¼ tsp. pepper

For The Bruschetta:

4-5 Roma tomatoes
4 cloves garlic
2 Tbsp. olive oil
2 Tbsp. fresh basil minced
¼ tsp. kosher salt
¼ tsp. pepper
½ cup Parmesan cheese grated, optional
1-2 gluten free baguettes or regular baguettes if not gluten free, optional

US Customary - Metric

Instructions

For The Chicken:

Mince 2 cloves of garlic.
In a small bowl add the minced garlic, 3 Tbsp. olive oil, 3 Tbsp. lemon juice, ½ tsp. smoked paprika, 1 tsp. Italian seasoning, ½ tsp. kosher salt, ¼ tsp. pepper, and ¼ tsp. red chili flakes (optional).
Whisk all of these ingredients until completely combined.
Place 2 lbs. of boneless, skinless chicken breasts into a large bowl. Pour the marinade over the chicken breasts and toss until completely coated.
Cover the bowl with plastic wrap and place into the fridge and allow the chicken to marinade for at least 30 minutes or up to 2 hours.

For The Bruschetta:

Mince 4 cloves of garlic, dice 4-5 Roma tomatoes, and mince 2 Tbsp. of fresh basil leaves.
Place the diced tomatoes into a bowl. Add the minced garlic and basil along with 2 Tbsp. olive oil and ¼ tsp. each of kosher salt and pepper.
Stir all these ingredients together until combined. Cover the bowl with plastic wrap and store in the refrigerator until needed.

Grill The Chicken:

Heat a charcoal grill or a gas grill to 450 - 500 degrees Fahrenheit.
Place the marinated chicken breasts directly over coals (or the hottest part of the grill) and cook for 3-5 minutes on the first side.
Flip the chicken breasts over and repeat. Cook over direct heat for 3-5 minutes on the second side.
Move the chicken breasts to indirect heat and cook for another 8-10 minutes, or until the internal temperature has reached 165 degrees Fahrenheit. This can be tested using a food thermometer.
Allow the chicken to rest for 3-4 minutes before slicing.
If using an indoor grill pan, place a cast iron grill pan on the stove top and heat to medium-high. It's important that the grill pan is hot, the meat should sizzle as it hits the pan.
Place the chicken breasts on the grill pan and cook for 5-6 minutes on the first side, without moving them.
Once the meat has cooked a little more than halfway through flip them over and repeat, cooking for another 5-6 minutes on the second side.
Continue to cook until the internal temperature reaches 165 degrees Fahrenheit (use a food thermometer to check the internal temperature). Remove the chicken breasts and allow to rest for 3-4 minutes before cutting into them.
To Serve: Slice the grilled chicken breasts and serve with a generous amount of the tomato bruschetta topping along with toasted crostini or bread. Garnish with grated Parmesan cheese and minced basil (optional).

Notes

Nutritional information does not include the Parmesan cheese or crostini.

To make the crostini, simply cut a baguette into slices, drizzle with olive oil, and cook for 1-2 minutes per side on the grill, or until lightly toasted on both sides.

Roma tomatoes work great because they have a low water content.

The bruschetta topping may be made the day ahead and stored in an airtight container in the refrigerator. Feel free to serve with a slotted spoon if it becomes watery.

Nutrition