When summer is in full effect, we pull out the grill any chance we can get for delicious mains and grilled BBQ sides. While we’ve got plenty of weeknight chicken dinners in our arsenal, this bruschetta grilled chicken is one of our favorite ways to celebrate fresh summer flavors all season long. If you’ve got extra homemade bruschetta on hand, try using it as an extra-flavorful boost to your main course—starting with this cheesy, fresh dish.
What is bruschetta chicken?
It’s simple: Grilled chicken gets a fresh flavor boost from homemade bruschetta and slices of cheesy mozzarella. The chicken is topped with the mozzarella while on the grill, creating a cheesy, melty goodness, before being topped with your fresh bruschetta. Cheesy, herby, acidic—this chicken is anything but boring.
Ingredients
- 4 Tbsp.extra-virgin olive oil
- Juice of 1 lemon, divided
- Kosher salt
- Freshly ground black pepper
- 1 tsp.Italian seasoning or dried oregano
- 4boneless skinless antibiotic free chicken breasts, pounded to even thickness
- 3slicing tomatoes, chopped
- 2cloves garlic, minced
- 1 Tbsp.freshly chopped basil
- 4slices mozzarella
- Freshly grated Parmesan, for serving
Directions
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- Step 1In a small bowl, combine oil, half the lemon juice, 1 teaspoon salt, 1/4 teaspoon pepper, and Italian seasoning (or oregano) and whisk to combine. Transfer to a large re-sealable bag along with chicken; seal and refrigerate for 30 minutes.
- Step 2Heat grill over medium-high then add chicken, discarding excess marinade. Grill until charred and cooked to an internal temperature of 155°-160°, about 5 to 7 minutes per side.
- Step 3Meanwhile, combine tomatoes, garlic, basil, and remaining lemon juice, and season with salt and pepper. While chicken is still on grill, top each breast with 1 slice mozzarella and cover until cheese is melted, 2 to 3 minutes. Top chicken with tomato mixture.
- Step 4Garnish with Parmesan and serve.