Simple Grilled Chicken Bruschetta
Can you believe summer is practically over? I can’t decide if I’m sad and in denial or if I’m excited because we are about to enter my favorite season. Fall is by far my favorite time of year. Sweatshirt weather, anything and everything pumpkin and apple flavored, the smell of fall leaves, it’s really a perfect time of year if you ask me.
I still don’t think I’m quite ready to accept the change of seasons though. I’m still holding onto my favorite summertime grilling recipes and this simple Grilled Bruschetta Chicken is just that. If you are lucky enough to have access to garden fresh tomatoes, this recipe is to die for. Unfortunately, we don’t have that luxury this year, but I did find some pretty flavorful ‘on the vine’ tomatoes at the grocery store. I suppose that will do. I like to think that the fresh basil makes up for the store bought tomatoes. 🙂
Bruschetta chicken screams a light and fresh summertime flavor profile and is a nice spin on the boring old grilled chicken. Of course grilled chicken breast is good for you, but you can only eat plain grilled chicken so many times before you crave something more. The roasted bruschetta tomatoes on top give a pop of flavor to this recipe which is a nice surprise after months of eating regular grilled chicken all summer long.
Over the years I’ve probably looked at hundreds of recipes for chicken breasts trying to find variations to make it more interesting. I usually dismiss them because I think there are either too many steps or too many ingredients and sometimes you just need a quick and healthy dinner. Mostly plain chicken breast dunked in BBQ sauce usually is our default when in a pinch. No time for extended marinating on a weeknight, am I right?
Good news, you don’t need to marinate the chicken for this recipe and you won’t sacrifice an ounce of flavor. First things first, prep your bruschetta tomatoes. I like to do that first so they can sit and absorb juices while I grill the chicken and I know I have my prep work out of the way.
Have you ever had grilled chicken that was on the girl waaay too long and tastes like you’re eating cotton it’s so dry? That’s why they invented bbq sauce, ha! I’ve had some bad luck grilling chicken over the years, but seem to have it down pretty well now.
Here’s what I do, I pre-heat the grill to 580 degrees. That’s the air temperature reading with the gauge on the lid of the grill. I cook the chicken for 5 minutes, flip, cook another 4 minutes and it’s done. Juicy chicken grilled to perfection. Of course cooking times are approximate, but this is a good place to start. I usually fil-a my chicken breasts or you can pound them down so they are even thickness using a rolling pin and wax paper. I’m thinking I need to pull out my hard earned first job Chick-fil-a skills and do a tutorial on how to fil-a chicken breast in the future.
Once the chicken is done on the grill, place it on a cookie sheet with foil (less dishes!). Have the oven pre-heated on broil. Top each chicken breast with bruschetta tomatoes. Broil in oven until the cheese starts to brown and tomatoes are lightly roasted. Remove from the oven and serve.
What’s your favorite grilled side dish? What food are you most excited about enjoying once fall is officially here?
- 3 medium tomatoes, diced small
- 1 bundle fresh basil, diced
- 1/2 c. crumbled feta
- 2 Tbsp red wine vinegar
- 1 Tbsp extra virgin olive oil
- 1 tsp. garlic powder or more to taste
- Salt & pepper to taste
- 3 chicken breasts
- Garlic powder
- Onion powder
- Salt and pepper
- Mix all ingredients for bruschetta tomatoes in a bowl and refrigerate until ready to let tomatoes absorb flavors.
- Pre-heat grill to 580 degrees
- Either fil-a chicken breast or pound down to even thickness using a rolling pin and wax paper
- Sprinkle chicken with seasonings on both side.
- Pre-heat oven to broil while grilling chicken.
- Grill chicken at 580 degrees for 5 minutes, flip, grill additional 4 minutes. Remove from grill.
- Line cookie sheet with foil (less dishes) and place grilled chicken on sheet. Top each piece of chicken with bruschetta tomatoes.
- Broil chicken for 4 minutes or until cheese starts to brown and tomatoes start to roast, keep a close eye to not over cook it.