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If you’re craving a dish that’s both refreshingly delicious and simple, look no further than Grilled Balsamic Bruschetta Chicken. This recipe seamlessly marries the smoky, succulent flavor of perfectly grilled chicken with the vibrant, zesty burst of a classic bruschetta topping. Picture juicy cherry tomatoes, fragrant basil, and creamy mozzarella, all harmoniously combined with a balsamic marinade that adds just the right amount of tangy sweetness. Whether you’re hosting a summer barbecue or simply looking to elevate your weeknight dinner game, this Grilled Balsamic Bruschetta Chicken promises to be a crowd-pleaser that hits all the right notes.
A Brief History of Bruschetta
Ah, bruschetta! The beloved Italian appetizer that’s essentially toast on steroids. This dish dates back to Ancient Rome when olive growers would toast bread to sample their freshly pressed oil. Bruschetta comes from the verb bruscare, which means to roast over coals. In its truest sense, it’s simply grilled bread generally rubbed with garlic and drizzled with the best olive oil possible. Fast forward a few centuries, and bruschetta has evolved into a tomato topping for said grilled bread. This version takes it up a notch by pairing these flavors with succulent grilled chicken—sans the bread. Because who says you can’t make bruschetta a meal?
The Traditional Bruschetta Ingredients and My Updated Chicken Version
In its purest form, bruschetta is a testament to the beauty of simplicity. Fresh tomatoes, garlic, basil, and olive oil are the stars of the show. For this Grilled Balsamic Bruschetta Chicken, I’m honoring these traditional elements while introducing a few twists to elevate the dish. The balsamic marinade for the chicken adds a tangy sweetness, while the kiwi (yes, kiwi!) tenderizes the meat and adds a subtle tropical note. This has become my go-to marinade after discovering it in this recipe for grilled short ribs from the Chi Spacca cookbook.
I modeled the bruschetta off of my favorite bruschetta appetizer from Granite City; the tomatoes are served with sautéed red onions glazed in balsamic vinegar. I made this recipe a few times during testing by just mixing the raw ingredients together, and it was good—just not as special as I wanted it to be. I had the idea of trying to imitate the Granite City bruschetta and it really took it to greatness. I know asking you to turn on the stove in addition to grilling is finicky, but I think the sautéed shallots and garlic glazed in balsamic is really what sends this over the top.
The Ingredients Breakdown
Balsamic Marinade for Flavor and Tenderizing:
- Balsamic vinegar: The tangy hero of our marinade.
- Olive oil: Regular or extra-virgin, your call.
- Honey: A touch of sweetness to balance the acidity.
- Garlic: Because garlic makes everything better.
- Kiwi: The secret weapon for tender, juicy chicken.
- Kosher salt: Enhances all the flavors.
Bruschetta Topping:
- Cherry tomatoes: Juicy and sweet, they’re the perfect base. Plus, they make this a year-round dish if you get a craving.
- Extra-virgin olive oil: Adds richness to the topping.
- Shallot: Milder than onions, perfect for our bruschetta.
- Garlic: Again, because garlic.
- Balsamic vinegar: For that extra zing in the tomato mixture.
- Fresh mozzarella: Melty, gooey goodness.
- Basil: Fresh and fragrant, cut into chiffonade.
- Parmesan cheese: Shaved for a nutty, salty kick.
- Balsamic glaze: Optional but highly recommended for drizzling.
Equipment Needed:
- Measuring cups and spoons
- Liquid measuring cups
- Plastic cutting board
- Chef’s knife
- Glass mixing bowls
- Marinating container
- Small blender
- 8” stainless-steel skillet
- Wooden spoon
- 12-inch stainless-steel tongs
- Gas grill or charcoal grill
- Vegetable peeler
- Instant-read thermometer
How to Make Grilled Balsamic Bruschetta Chicken
1. Marinating the Chicken
Blend the marinade ingredients until smooth, then let the chicken soak up all that tangy goodness for 1-3 hours. Not more, unless you want your chicken to get mushy.
2. Preparing the Bruschetta
While the chicken is marinating, get your bruschetta mix ready. Heat the olive oil, soften the shallots, and let the garlic work its aromatic magic. Deglaze with balsamic vinegar, reducing it to a thick, flavorful sauce before tossing with the cherry tomatoes. The smell alone is enough to make you swoon. The longer this sits (within reason), the better it tastes.
3. Grilling the Chicken
Preheat your grill to medium-high and get ready to sizzle. Pat the chicken dry to ensure it gets a nice sear. Grill each side for about 3 minutes, adding the mozzarella after flipping. Close the lid to melt the cheese into gooey perfection. If you have any trouble with the chicken sticking to the grill grates, you can use a fish spatula to help loosen it, then flip with tongs. When the internal temperature hits 155°F, it’s time to take the chicken off the grill. The temperature will raise to 160° by the time you serve it.
Don’t want to grill? You can absolutely do this dish on the stovetop; you might want to use a nonstick skillet to sear the chicken because the glaze has sugar in it and will stick. You can follow the cooking times as written.
4. Assembling the Dish
Place the grilled chicken on a platter and top with the marinated tomatoes, shaved Parmesan, and fresh basil. Drizzle with balsamic glaze if you’re feeling fancy. The result? A dish that’s bursting with flavors and textures – juicy chicken, creamy mozzarella, fresh tomatoes, and fragrant basil. Each bite is a delightful explosion of taste and aroma.
Tips and Tricks
- Kiwi in the Marinade: Don’t skip it! It’s a game-changer for tenderizing chicken.
- Pat Dry: Ensure the chicken is dry before grilling to get that perfect sear.
- Balsamic Glaze: Adds a sweet, tangy finish that ties everything together.
You need this dish in your life. It combines the classic, beloved flavors of bruschetta with the hearty satisfaction of grilled chicken. The marinade ensures the chicken is tender and flavorful, while the bruschetta topping provides a fresh, vibrant contrast. It’s perfect for a summer barbecue or an al fresco weeknight dinner at home. So, fire up that grill and get ready to impress your taste buds (and anyone else lucky enough to join you). Happy cooking!
Grilled Balsamic Bruschetta Chicken
- Yield: 4 servings 1x
Description
Discover the ultimate recipe for Grilled Balsamic Bruschetta Chicken! Juicy grilled chicken topped with fresh cherry tomatoes, basil, and mozzarella, drizzled with a tangy balsamic glaze. Perfect for summer barbecues or weeknight dinners. Try this easy and delicious recipe today!
Ingredients
MARINADE:
- 1/2 cup balsamic vinegar
- 1/2 cup olive oil (regular or extra-virgin)
- 2 tablespoons honey
- 2 garlic cloves
- 1 kiwi, peeled
- 1–1/2 teaspoons kosher salt
- 2 large chicken breasts, halved lengthwise to make two thinner cutlets
BRUSCHETTA:
- 12 ounces cherry tomatoes, halved
- 1 tablespoon extra-virgin olive oil
- 1 large shallot, finely minced
- 2 garlic cloves, finely minced
- 2 tablespoons balsamic vinegar
- Kosher salt and freshly ground black pepper
- 8 ounces fresh mozzarella, thinly sliced
- 1/4 cup basil leaves, cut into chiffonade
- 1/4 cup shaved Parmesan cheese (use a vegetable peeler)
- Balsamic glaze, for drizzling, optional
Instructions
- To prepare the balsamic marinade: Combine the balsamic vinegar, olive oil, honey, garlic, kiwi, and kosher salt in a blender and process on high until smooth. Transfer to a plastic Ziploc bag or marinating container and add the chicken, turning to coat. Cover and refrigerate for 1–3 hours maximum (as little as 30 minutes of marinating will still impart great flavor if you’re strapped for time).
- To prepare the bruschetta: Add the cherry tomatoes to a medium mixing bowl. Heat the olive oil in a small skillet over medium-low heat until shimmering. Add the shallots and a sprinkle of salt; cook for 5 minutes, stirring occasionally, or until softened but not colored. Add the garlic and cook for an additional 30 seconds to 1 minute or until fragrant. Turn the heat up to medium and deglaze the pan with the balsamic vinegar; cook for an additional minute until the vinegar has reduced. There should be very little liquid left in the pan. Add the mixture to the cherry tomatoes and toss to coat. Season with salt and pepper to taste. Set aside to marinate.
- Preheat a gas grill over medium-high heat 15 minutes before you are ready to cook the chicken or prepare a charcoal grill for medium-high heat about 25 minutes before you’re ready to cook.
- Drain the chicken from the marinade, allowing the excess to drip off. Pat dry with paper towels and season lightly with salt and freshly ground pepper. Oil the grill grates, then transfer the chicken to the grill. Cook for 3 to 3-1/2 minutes on the first side; flip, add the cheese, and cover. Cook for an additional 3 to 3-1/2 minutes on the second side, or until an instant-read thermometer reads 155°.
- Transfer to a serving platter. Top with the bruschetta mixture, shaved Parmesan, basil, and balsamic glaze if using.
Equipment
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1. Don’t want to grill? You can absolutely do this dish on the stovetop; you might want to use a nonstick skillet to sear the chicken because the glaze has sugar in it and will stick. You can follow the cooking times as written.
2. You could easily increase the chicken used to make 6 or 8 servings with the amount of marinade this recipe makes. Just be sure to increase the bruschetta topping accordingly.
Inspiration: Marinade recipe from Chi Spacca: A New Approach to American Cooking by Nancy Silverton
- Category: Chicken, Grilling, Weeknight Dinners
[…] year after I discovered Chi Spacca’s marinade recipe and used them in these short ribs and this balsamic chicken. The first time I made this salad, I used that exact recipe; however, I knew I wanted the marinade […]