We make this Grilled Balsamic Bruschetta Chicken all summer long! It’s perfect for the abundance of tomato season and is easy enough for a weeknight, but impressive enough to entertain as well.
Summer meals should pretty much always be fast, fresh, and easy to make in my way of thinking. Of course that doesn’t mean they should have any less flavor though. I always think of some of the world’s greatest cuisines based around fresh ingredients, especially anything in the Mediterranean. Their dishes are simply bursting with flavor, but not because they’re complicated.
The flavor comes from simple, quality ingredients treated very simply. This combination always produces some of the best and most satisfying food. I’m not saying there isn’t a place for those types of recipes that have a mile long list of ingredients. But in the summer, I always lean towards extra simple.
Today’s recipe is definitely simple, and the kind you’d want to make if you’ve just returned from Farmer’s Market with a tomato haul. Whether it’s locally grown heirlooms, or even cherry tomatoes, what you really need is flavorful tomatoes.
Let’s dive into some tips for making this Grilled Balsamic Bruschetta Chicken!
Tip: #1: The Bruschetta topping relies 100% on the freshest tomatoes. So with that in mind, do the best you can to find really good ones when possible.
Tip #2: The next tip for flavor is to marinate the chicken overnight if you can. While 1 hour in the fridge will work wonders, it’s definitely better overnight. I usually mix up the marinade while I’m making dinner, then put it into the fridge for dinner the next night.
Tip #3: For the balsamic drizzle there’s 2 options, first up you can boil down a bottle of balsamic until it’s thick and syrupy. Or secondly, my favorite is the aged balsamic from Napa Valley Naturals. It’s about twice the price of regular vinegar, but it’s nice and syrupy, and you don’t need very much to make an impact.
What to serve with Bruschetta Chicken:
- Any combination of grilled veggies you like, I often grill up some zucchini and peppers since they’re also in season at this time.
- My Creme Fraiche Risotto without the tomato topping is the perfect creamy compliment to this chicken along with some grilled veggies.
So I hope you’ll enjoy this super easy showstopper soon! If you do make it, I hope you’ll leave me a comment/rating below. And I always love hearing from you here. Or over on Instagram where you can tag me at #getinspiredeveryday with your photos.Print
Grilled Balsamic Bruschetta Chicken
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
The ultimate summer meal packed with flavor and so easy to make!
1 pound boneless, skinless chicken breasts, 2
1/2 Teaspoon sea salt
1 Tablespoon each, olive oil and balsamic vinegar
1 clove garlic, minced
1 1/2 cups diced tomatoes
1 Tablespoon minced red onion or shallot
2 Teaspoons olive oil
Sea salt and freshly ground pepper to taste
2 Tablespoons basil, cut into thin slivers
Extra olive oil and reduced or aged balsamic for drizzling
Optional: 1 thin slice of prosciutto per person
Place the chicken breasts into a glass or metal dish and add the sea salt, olive oil, balsamic vinegar, and garlic. Mix to combine the marinade with the chicken and refrigerate for at least 1 hour or overnight.
When you’re ready to cook the chicken, preheat the grill over medium high heat until a steady temperature of 400ºF is reached. Place the chicken on the grill and adjust the heat if necessary to maintain a temperature between 350º-400ºF.
Grill for 10-12 minutes on the first side, turn the chicken when it easily comes loose from the grill, and grill an additional 8-10 or until it’s no longer pink in the center.
While the chicken is cooking make the bruschetta topping. Place the diced tomatoes into a bowl, then add the red onion/shallot, and olive oil. Mix to combine, then season to taste with sea salt and pepper. Mix in the basil and set the mixture aside and let the flavors meld together while the chicken finishes.
Serve the chicken with the bruschetta topping with additional olive oil and aged balsamic for drizzling. My favorite way to serve this is with a thin slice of prosciutto and grilled veggies on the side.
The prep time listed doesn’t include the marinade time, but if you can definitely marinade 1 day ahead.
The nutrition facts were calculated without the extra olive oil and vinegar drizzle as there’s no measurements.
- Prep Time: 20
- Cook Time: 20
- Category: Dinner
- Method: Grilling
- Cuisine: Italian-American
Keywords: Bruschetta Chicken Recipe, Grilled Bruschetta Chicken, Bruschetta Chicken Grilled, Bruschetta Chicken, Bruschetta with Chicken
18 thoughts on “Grilled Balsamic Bruschetta Chicken”
I love bruschetta so this is totally my jam! It looks so gorgeous and flavorful.
I sure hope you enjoy it!
Oooh! I need to check if we have balsamic vinegar! I bought a ton of chicken breast to grill and have been thinking about what to make with them.
I sure hope you enjoy this, it’s one of my favorite ways to make chicken breasts since I usually prefer chicken thighs, but this way chicken breasts are so flavorful!
This is definitely the look of a Summer evening meal! Delicious bruschetta is made for grilled chicken!
This is the perfect use of summer tomatoes. I love putting the topping on chicken!
I sure hope you enjoy it! 🙂
I love grilled chicken and I love bruschetta….this looks to be a winning combination!
I sure hope you enjoy it!
This is my perfect summer meal. Just fresh ingredients. Need to look for that balsamic. Quality is key.
Agreed, quality is so key!
What a beautiful recipe! Loved all of your tips as well, so helpful!
Thanks so much, and I’m so glad you found it helpful! 🙂
My chicken dinners are always sooooo boring. Haha. This is giving me hope! Thank you!
Definitely don’t have to be boring with a few key ingredients thrown in for maximum flavor! I sure hope you enjoy it!
Thanks for the Napa Valley Naturals suggestion. I’ve used a similar product before and we savored and loved it! It costs more but, like you said, a little goes a long way, and it’s already ready, plus probably costs less in the long run. Beautiful dinner!
The other thing I love about it is I no longer have to boil down vinegar to get my own reduced version and smell up the whole house!