Grilled Bruschetta Chicken

There's not much I love more than grilling chicken in the summer or fall. It always makes for an easy and delicious meal. The Grilled Bruschetta Chicken is so flavorful and you cannot beat that bruschetta topping. If you have ripe garden tomatoes and basil you really need to make this right away! Serve it with a side of mashed potatoes, rice or quinoa and you have an easy, healthy meal.

Grilled Bruschetta Chicken

Adapted from Chelsea’s Messy Apron

2 large chicken breasts, sliced in half widthwise

2 Tbsp. Dijon mustard

2 Tbsp. balsamic vinegar

1 large lemon (3 Tbsp. juice)

2 tsp. garlic, minced

1 tsp. paprika

1 and 1/2 tsp. Italian Seasoning

1 Tbsp. olive oil

1/2 tsp. kosher salt

1/4 tsp. black pepper

Bruschetta Topping

1 and 1/4 cups, chopped or diced finely

1 tsp. garlic, minced

2 Tbsp. red onion, minced

2 Tbsp. basil, finely diced

1 and 1/2 Tbsp. olive oil

1 Tbsp. balsamic vinegar

1. Place chicken breast in a large zip-top plastic bag and set aside. 

2. In a medium-sized bowl, whisk together the Dijon mustard, balsamic vinegar, lemon juice, minced garlic, paprika, Italian seasoning, olive oil, salt and pepper. Whisk until ingredients are combined and then remove 1/3 cup of this mixture and set aside in the fridge.

3. Pour remaining mixture over chicken breasts. Seal the bag, knead the chicken to coat in the marinade and place in the fridge. Let chicken marinade for at least 30 minutes or up to 4 hours.

4. Make sure your grill grates are clean and greased. Preheat grill to medium heat. 

5. Grill the chicken until completely cooked through (about 4-6 minutes per side). Chicken should be at 165 degrees F at its thickest part. Remove 2 tablespoons from the reserved 1/3 cup marinade. Generously brush chicken with the reserved marinade mix as it grills. Reserve the last 2 tablespoons for the finished chicken.

6. For the bruschetta topping: In a medium sized bowl, add the finely chopped tomatoes, garlic, red onion, basil, vinegar, olive oil and balsamic vinegar. Add salt and pepper to taste and toss until combined. Mix thoroughly and let sit for 10-15 minutes at room temperature to let the flavors marinate.

7. Serve grilled chicken with a drizzle of remaining 2 tablespoons marinade evenly among each one. Top each chicken breast with bruschetta mixture. Serve with mashed potatoes, quinoa or rice.