Grilled Chicken with Tomato Basil Bruschetta Topping Recipe
This Chicken Bruschetta recipe features tender grilled chicken cutlets topped with a fresh and vibrant tomato bruschetta mixture. Marinated in a flavorful blend of lemon juice, garlic, Italian seasoning, and olive oil, the chicken is grilled to juicy perfection and then complemented by a fresh tomato, garlic, red onion, basil, and balsamic vinegar topping. Ready in just over an hour, this dish is perfect for a light yet satisfying meal with a burst of Italian-inspired flavors.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Italian
Ingredients
Chicken Marinade
- 1/2 large lemon, juiced (about 2 tablespoons)
- 3 cloves garlic, minced
- 1/4 cup extra-virgin olive oil
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes
- 2 boneless skinless chicken breast halves, cut into cutlets
Bruschetta Topping
- 4-5 plum tomatoes (about 1 pound), seeded and chopped
- 1/2 cup finely chopped red onion
- 2 cloves garlic, minced
- 1 tablespoon extra-virgin olive oil
- 1-2 tablespoons balsamic vinegar
- Salt and freshly ground black pepper, to taste
- 6 large leaves fresh basil, thinly sliced
Instructions
- Prepare the Marinade: In a non-reactive bowl or a 1-quart zipper-top bag, combine the lemon juice, minced garlic, olive oil, dried Italian seasoning, salt, black pepper, and crushed red pepper flakes. Mix well to create the marinade base.
- Marinate the Chicken: Add the chicken cutlets to the marinade, tossing to ensure each piece is completely coated. If using a zipper-top bag, squeeze out excess air and seal tightly. Place in the refrigerator and let marinate for 1 hour to absorb all the flavors.
- Preheat the Grill: Preheat a grill or grill pan over medium-high heat to ensure it reaches the proper temperature for grilling the chicken steaks evenly.
- Grill the Chicken: Remove the chicken from the marinade, discarding any remaining marinade. Place the chicken cutlets onto the grill, top side down. Reduce the heat to medium and cook for 4-5 minutes per side, or until the internal temperature reaches 165°F (74°C) ensuring the chicken is fully cooked and juicy.
- Prepare the Bruschetta Topping: While the chicken is grilling, mix the chopped tomatoes, finely chopped red onion, minced garlic, olive oil, balsamic vinegar, salt, and black pepper in a small bowl. Let the mixture stand to meld the flavors.
- Finish the Bruschetta: Just before serving, stir the thinly sliced fresh basil into the tomato mixture for a burst of fragrant herb flavor.
- Serve: Spoon the fresh bruschetta topping generously over the grilled chicken cutlets and serve immediately for a flavorful and colorful meal.
Notes
- Use a meat thermometer to ensure chicken reaches a safe internal temperature of 165°F.
- For extra charred flavor, cook the chicken slightly longer but avoid drying it out.
- If you don’t have a grill pan, a regular skillet can be used over medium-high heat.
- Seed and drain the tomatoes well to prevent watery topping.
- Leftover bruschetta topping can be served on toasted baguette slices as an appetizer.
