We make this Grilled Balsamic Bruschetta Chicken all summer long! It’s perfect for the abundance of tomato season and is easy enough for a weeknight yet impressive enough to entertain with.
Summer meals should pretty much always be fast, fresh, and easy to make in my way of thinking. Of course, that doesn’t mean they should have any less flavor, though. I always think that some of the world’s best cuisines are centered on fresh ingredients, especially those from the Mediterranean. Their dishes are simply bursting with flavor, but not because they’re complicated.
The flavor comes from simple, quality ingredients treated very simply. This combination always produces some of the best and most satisfying food. I’m not saying there isn’t a place for those types of recipes that have a mile-long list of ingredients. But in the summer, I always lean towards extra simple.
Today’s recipe is definitely simple, and the kind you’d want to make if you’ve just returned from the farmer’s market with a tomato haul. Whether it’s locally grown heirlooms or even cherry tomatoes, what you really need is flavorful tomatoes.
Tips for making this Grilled Balsamic Bruschetta Chicken
Tip: #1: The Bruschetta topping relies 100% on the freshest tomatoes. So with that in mind, do the best you can to find really good ones when possible.
Tip #2: The next tip for flavor is to marinate the chicken overnight if you can. While 1 hour in the fridge will work wonders, it’s definitely better overnight. I usually mix up the marinade while I’m making dinner, then put it into the fridge for dinner the next night.
Tip #3: For the balsamic drizzle there’s 2 options, first up you can boil down a bottle of balsamic until it’s thick and syrupy. Or secondly, my favorite is the aged balsamic from Napa Valley Naturals. It’s about twice the price of regular vinegar, but it’s nice and syrupy, and you don’t need very much to make an impact.
What to serve with Bruschetta Chicken
- Any combination of grilled veggies you like, I often grill up some zucchini and peppers since they’re also in season at this time.
- My Creme Fraiche Risotto , without the tomato topping, is the perfect creamy complement to this chicken, along with some grilled veggies.
I hope you’ll enjoy this super-easy showstopper soon! If you do make it, I hope you’ll leave me a comment/rating below. And I always love hearing from you here. Or over on Instagram where you can tag me at #getinspiredeveryday with your photos.
INGREDIENTS1x2x3x
Balsamic Chicken:
- 1 pound boneless skinless chicken breasts - 2
- 1/2 tsp sea salt
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 clove garlic - minced
Bruschetta Topping:
- 1 1/2 cups tomatoes - diced
- 1 tbsp red onion - or shallot, minced
- 2 tsp olive oil
- Sea salt and freshly ground pepper to taste
- 2 tbsp basil - cut into thin slivers
- Extra olive oil and reduced or aged balsamic for drizzling
- Optional: 1 thin slice of prosciutto per person
INSTRUCTIONS
- Place the chicken breasts in a glass or metal dish and add the sea salt, olive oil, balsamic vinegar, and garlic. Coat the chicken in the marinade and refrigerate for at least 1 hour or overnight.
- When you’re ready to cook the chicken, preheat the grill over medium-high heat until it reaches a steady 400ºF. Place the chicken on the grill and adjust the heat if necessary to maintain a temperature between 350º-400ºF.
- Grill for 10-12 minutes on the first side. Turn the chicken when it comes loose from the grill, and grill an additional 8-10 minutes or until it’s no longer pink in the center.
- While the chicken is cooking, make the bruschetta topping. Place the diced tomatoes into a bowl, then add the red onion/shallot and olive oil.
- Mix to combine, then season to taste with sea salt and pepper. Mix in the basil and set the mixture aside, and let the flavors meld while the chicken finishes.
- Serve the chicken with the bruschetta topping with additional olive oil and aged balsamic for drizzling. My favorite way to serve this is with a thin slice of prosciutto and grilled veggies on the side.
NOTES
nutrition facts
Grilled Balsamic Bruschetta Chicken
Ingredients
Balsamic Chicken:
- 1 pound boneless skinless chicken breasts 2
- 1/2 tsp sea salt
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 clove garlic minced
Bruschetta Topping:
- 1 1/2 cups tomatoes diced
- 1 tbsp red onion or shallot, minced
- 2 tsp olive oil
- Sea salt and freshly ground pepper to taste
- 2 tbsp basil cut into thin slivers
- Extra olive oil and reduced or aged balsamic for drizzling
- Optional: 1 thin slice of prosciutto per person
Instructions
- Place the chicken breasts in a glass or metal dish and add the sea salt, olive oil, balsamic vinegar, and garlic. Coat the chicken in the marinade and refrigerate for at least 1 hour or overnight.
- When you’re ready to cook the chicken, preheat the grill over medium-high heat until it reaches a steady 400ºF. Place the chicken on the grill and adjust the heat if necessary to maintain a temperature between 350º-400ºF.
- Grill for 10-12 minutes on the first side. Turn the chicken when it comes loose from the grill, and grill an additional 8-10 minutes or until it’s no longer pink in the center.
- While the chicken is cooking, make the bruschetta topping. Place the diced tomatoes into a bowl, then add the red onion/shallot and olive oil.
- Mix to combine, then season to taste with sea salt and pepper. Mix in the basil and set the mixture aside, and let the flavors meld while the chicken finishes.
- Serve the chicken with the bruschetta topping with additional olive oil and aged balsamic for drizzling. My favorite way to serve this is with a thin slice of prosciutto and grilled veggies on the side.
Notes
Nutrition
The recipe Grilled Balsamic Bruschetta Chicken appeared first on Get Inspired Everyday! on July 12, 2019
https://getinspiredeveryday.com/food/grilled-balsamic-bruschetta-chicken/
