Grilled Chicken With Fresh Bruschetta Topping
A vibrant and satisfying dish that combines smoky grilled chicken with a refreshing bruschetta topping, perfect for any occasion.
Equipment
- Mixing Bowl
- Grill
- Meat Thermometer
Ingredients
Chicken
- 4 pieces Boneless, skinless chicken breasts Aim for about 6-8 ounces each.
Marinade
- 0.25 cup Extra virgin olive oil For marinating chicken and drizzling over bruschetta.
- 2 cloves Garlic, minced Fresh garlic is preferable.
- 2 tablespoons Fresh lemon juice Brightens the marinade.
- 1 teaspoon Salt Adjust to taste.
- 0.5 teaspoon Black pepper, freshly ground Adds a subtle kick.
Bruschetta Topping
- 2 cups Diced ripe tomatoes Choose vine-ripened for best flavor.
- 0.5 cup Chopped fresh basil Pairs well with tomatoes.
- 1 tablespoon Balsamic vinegar Adds depth to the topping.
- 0.25 cup Freshly grated Parmesan cheese Optional for added richness.
Instructions
- In a mixing bowl, combine olive oil, minced garlic, lemon juice, salt, and black pepper. Whisk until well blended.
- Place chicken breasts in a resealable bag or shallow dish. Pour marinade over chicken, ensuring each piece is coated. Seal or cover and refrigerate for at least 30 minutes.
- In a separate bowl, combine diced tomatoes, chopped basil, and balsamic vinegar. Toss gently and set aside.
- Preheat grill to medium-high heat.
- Remove chicken from marinade and grill for 6-7 minutes on one side without moving.
- Flip chicken and grill for another 6-7 minutes until internal temperature reaches 165°F (75°C).
- Remove chicken from grill and let rest for 5 minutes.
- Slice grilled chicken and arrange on a platter. Top with bruschetta mixture and sprinkle with Parmesan cheese if desired.
- Serve immediately and enjoy!
Notes
Consider marinating the chicken overnight for deeper flavor. Serve with a light salad or garlic bread.