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Grilled Balsamic Bruschetta Chicken

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  • Author: Amanda
  • 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

Scale

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

  1. 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).
  2. 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.
  3. 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.
  4. 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°.
  5. Transfer to a serving platter. Top with the bruschetta mixture, shaved Parmesan, basil, and balsamic glaze if using.

Equipment

Notes

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

Find it online: https://nevernothungry.com/grilled-balsamic-bruschetta-chicken/