Grilled bruschetta chicken is an easy summer dinner made with juicy grilled chicken topped with a simple bruschetta mixture. This easy dinner recipe is packed with fresh flavor, made with simple seasonal ingredients, and takes just 30 minutes of hands-on time.
When tomatoes and basil are in season, this grilled bruschetta chicken is one of my favorite dinners to make. The combination of juicy grilled chicken and fresh bruschetta topping creates a meal that feels light, fresh, and full of flavor.
It’s also surprisingly easy to make. With simple ingredients and about 30 minutes of hands-on time, this recipe is perfect for weeknight dinners, summer cookouts, and nights when you want to take advantage of peak-season produce.
Ingredient notes and substitutions
- Olive oil: Another neutral oil, like avocado, can be used in place of the olive oil.
- Italian seasoning: Be sure that your seasoning blend is just herbs and doesn’t contain additional salt.
- Chicken: You could use chicken thighs if you prefer.
- Balsamic glaze: Or substitute balsamic vinegar.
How to make grilled bruschetta chicken
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Add olive oil, seasoning, garlic, salt, and pepper to a nonreactive container. Stir to combine.
Step 2: Add the chicken to the marinade.
Step 3: Cover, and let the chicken sit for at least 30 minutes but up to 8 hours.
Step 4: Heat grill or grill pan to medium-high heat.
Step 5: Grill chicken for about 5–7 minutes per side, or until cooked to an internal temperature of 165F.
Step 6: While chicken cooks, stir together tomatoes, garlic, basil, olive oil, balsamic vinegar, salt, and pepper.
Step 7: During the last minute of cooking, top chicken with mozzarella and close grill lid until melted.
Step 8: To serve, top grilled chicken with bruschetta mixture. Drizzle with balsamic glaze and sprinkle with extra basil before serving.
Recipe Tips!
- Use ripe tomatoes: Fresh, ripe tomatoes make the biggest difference in the bruschetta topping.
- Let the tomato mixture sit: Giving the topping a few minutes to rest while you finish up the chicken helps the flavors blend.
- Don’t overcook the chicken: Remove the chicken once it reaches temperature to keep it juicy.
- Serve immediately: The contrast between the warm chicken and fresh topping is best right after serving.
- Serving suggestions: Since the chicken has so much flavor, I like to sides simple so that they don’t compete with the flavors. We like focaccia bread or crusty no knead bread and a simple green salad on the side.
Storage
Store any leftovers in an airtight container in the refrigerator. It is best eaten within 3 days.
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Grilled Bruschetta Chicken Recipe
Equipment
Ingredients
Chicken
- ¼ cup olive oil
- 1 tablespoon Italian seasoning
- 3 cloves garlic minced
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 pounds boneless skinless chicken breasts
Bruschetta Topping
- 3 roma tomatoes diced
- 2 cloves garlic minced
- ¼ cup chopped fresh basil
- 2 tablespoons very finely minced red onion or shallot
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- ½ teaspoon kosher salt
- Black pepper to taste
Finish
- 4 ounces sliced fresh mozzarella
- Balsamic glaze or additional balsamic vinegar
- Additional basil
Instructions
- Add olive oil, seasoning, garlic, salt, and pepper to a nonreactive container. Stir to combine.¼ cup olive oil, 1 tablespoon Italian seasoning, 3 cloves garlic, 1 teaspoon kosher salt, ½ teaspoon black pepper
- Add the chicken to the marinade.2 pounds boneless skinless chicken breasts
- Cover, and let the chicken sit for at least 30 minutes but up to 8 hours.
- Heat grill to medium-high heat.
- Grill chicken for about 7-10 minutes per side, or until cooked to an internal temperature of 165F.
- While chicken cooks, stir together tomatoes, garlic, basil, olive oil, balsamic vinegar, salt, and pepper.3 roma tomatoes, 2 cloves garlic, ¼ cup chopped fresh basil, 2 tablespoons very finely minced red onion or shallot, 1 tablespoon olive oil, 1 tablespoon balsamic vinegar, ½ teaspoon kosher salt, Black pepper to taste
- During the last minute of cooking, top chicken with mozzarella and close grill lid until melted.4 ounces sliced fresh mozzarella
- To serve, top grilled chicken with bruschetta mixture. Drizzle with balsamic glaze and sprinkle with extra basil before serving.
Notes
- Olive oil: Another neutral oil, like avocado, can be used in place of the olive oil.
- Italian seasoning: Be sure that your seasoning blend is just herbs and doesn’t contain additional salt.
- Chicken: You could use chicken thighs if you prefer.
- Balsamic glaze: Or substitute balsamic vinegar.
- Nutrition values are estimates.
Nutrition
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