Grilled Bruschetta Chicken is the only dish that you need to try this grilling season! This summery recipe combines smoky grilled chicken with the fresh, vibrant flavors of homemade bruschetta. Serve it for a quick and easy dinner that’s both beautiful and delicious!Jump to Recipe
Why you’ll love this recipe
- Rich in flavor: The homemade bruschetta adds an element of freshness and tanginess that brightens the smoky flavors of the chicken.
- Versatile: Serve grilled bruschetta chicken on its own, or bulk it up with a side of pasta, fresh greens, roasted vegetables, or crusty bread.
- Customizable: It’s incredibly easy to adjust this recipe to suit your preferences! Try a spicy version, swap in your favorite meltable cheese, and so much more.
Easy grilled bruschetta chicken
Grilled bruschetta chicken is a modern twist on everyone’s favorite classic Italian appetizer. This Mediterranean-inspired dish embodies the flavors of summer, making it the perfect choice for backyard barbecues and al fresco dining.
With a mix of savory char-grilled chicken, tangy tomatoes, and a touch of garlic and herbs, you’re left with ultra-juicy, vibrant, and fresh flavors. Plus, the colors absolutely pop thanks to ingredients like ruby red tomatoes, stark white mozzarella, and fresh basil leaves.
Enjoy your chicken hot off the grill with fresh bruschetta and a drizzle of rich balsamic glaze on top. Serve this dish on its own or paired with your favorite sides like pasta, roasted vegetables, and Italian stuffed bell peppers.
Ingredients & substitutions
- Chicken: I prefer chicken breasts since they grill nicely and take on the flavors of the seasoning well. If you prefer, you can use chicken thighs, but the cooking time will vary.
- Olive oil: Used to coat the chicken before grilling, adding a rich flavor and keeping the chicken moist. For the most authentic taste, use quality EVOO.
- Seasonings: Salt, garlic powder, and oregano give the chicken a herbaceous, zesty, and bright flavor. Feel free to add other herbs like basil or parsley.
- Mozzarella: Melts beautifully on the grill and adds a creamy, gooey element. If you don’t have mozzarella, try provolone or Monterey jack cheese.
- Cherry tomatoes: Add vibrant, sweet, and juicy elements, which work perfectly for a fresh bruschetta topping. Roma tomatoes or vine tomatoes also work!
- Red onion: Adds a slight crunch and a pop of color to the bruschetta. For a milder flavor, replace red onions with shallots.
- Capers: Provide a tangy, briny taste to the bruschetta mix. If you don’t have capers, experiment with green olives instead.
- Garlic: Gives the bruschetta an extra layer of flavor. I don’t suggest skipping the garlic!
- Balsamic glaze: Adds a sweet, tangy, and ultra-rich flavor. If you don’t have a balsamic glaze, try reducing some balsamic vinegar.
- Basil: Fresh basil leaves add an aromatic, citrusy, and slightly peppery note. You can also use parsley or mint if basil isn’t available.
How to make grilled bruschetta chicken
- Preheat the grill: You’ll want your grill to be around 450F, which will ensure the perfect sear on the chicken.
- Prepare the chicken: Cut your chicken breasts in half lengthwise and pound them to the same thickness so they cook evenly on the grill. Coat them with a mixture of olive oil, salt, garlic powder, and oregano, then set them aside.
- Make the bruschetta: Before grilling the chicken, make the bruschetta to allow the flavors to meld together. Mix the tomatoes, onion, capers, and grated garlic in a bowl with olive oil, balsamic glaze, basil, and salt.
- Grill the chicken: Place your seasoned chicken breasts on the grill and let them cook for 2 minutes on one side. Flip them over, add the mozzarella, and cook for another 2 minutes. The cheese should melt just as the chicken finishes cooking.
- Assemble the dish: Once the chicken is done, top it with fresh bruschetta and some more fresh basil.
Whether you’re planning a summer BBQ or a family dinner, this grilled bruschetta chicken is versatile enough to adapt to any event. Try pairing it with some dishes like these:
- Pasta: Serve it over creamy orzo pasta or spaghetti with garlic herb breadcrumbs.
- Salad: Accompany it with a side salad like roasted beet and burrata salad, tomato and onion salad, or lemon basil pasta salad.
- Bread: Pair it with a slice of Spanish tomato bread, focaccia, or garlic bread.
- Vegetables: Add a side of smashed potatoes or roasted root vegetables.
Frequently asked questions
Absolutely! If you don’t have an outdoor grill or the weather isn’t ideal, a stovetop grill will work. Just make sure to thoroughly preheat it before cooking the chicken.
I recommend using fresh herbs instead of dried ones for this recipe, but dried herbs will work in a pinch. They’re more concentrated so you only need about a third of what the recipe calls for.
Definitely! Preparing the bruschetta ahead of time allows the flavors to meld together, so you can make it a few hours in advance and store it in the fridge until you’re ready.
Storage & reheating
For any leftover grilled bruschetta chicken, follow these storage and reheating tips:
- Fridge: Store the cooled chicken in an airtight container in the fridge for up to 4-5 days. Keep the bruschetta in a separate container.
- Freezer: For a longer storage period, freeze the grilled chicken (without the bruschetta) in a freezer-safe bag for up to 2 months.
- Reheating: Reheat the chicken in the microwave or oven at 350F until hot. Add the fresh bruschetta after it’s warm again.
- Prep Ahead: You can prepare the chicken and the bruschetta separately up to a day ahead, then grill the chicken just before serving.
- Pound the chicken: Make sure to pound the chicken to the same thickness for quick and even grilling.
- Preheat the grill: Give your grill time to properly preheat so it’s nice and hot. This will help achieve the best sear and grill marks on the chicken.
- Keep it chunky: Don’t over-chop the bruschetta ingredients for a balanced texture.
- Cheese: Don’t add the cheese until just after flipping the chicken so it melts perfectly.
Looking for more chicken recipes?
If you enjoyed this grilled bruschetta chicken recipe, be sure to check out some more chicken recipes like these:
- Grilled Cilantro Lime Chicken Thighs
- Chicken Cobb Salad
- Creamy Tuscan Chicken Meatballs
- Baked Chicken Kabobs
If you try this Grilled Bruschetta Chicken let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!
Easy Grilled Bruschetta Chicken
- 2 boneless chicken breasts cut in half lengthwise and pounded to even thickness
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 2 tablespoons olive oil
- 4 slices mozzarella cheese
- 12 ounces cherry tomatoes halved
- ½ small red onion finely chopped
- 2 tablespoons capers roughly chopped
- 2 cloves garlic finely minced
- 2 tablespoons olive oil
- 1 teaspoon balsamic vinegar
- 8 basil leaves julienned (more for serving)
- 1 teaspoon kosher salt
- Preheat the grill: At dinnertime, preheat the grill for medium-high direct heat grilling, 450-500 degrees F.
- Prep the chicken: Cut the chicken in half lengthwise, place it in a ziplock or cover it with plastic wrap and gently pound out the thicker part to about an inch thickness. In a small bowl, add olive oil, kosher salt, garlic powder, and oregano. Brush on the chicken and set aside.
- Prep the bruschetta: As the grill preheats, prep the bruschetta. Add the chopped tomatoes, chopped onion, capers, basil, kosher salt, balsamic vinegar, & olive oil to a bowl. Gently stir to combine. Taste & adjust seasoning as desired.
- Grill the chicken: Place the chicken on the preheated grill. Grill for 2 minutes on one side. Flip the chicken, add the mozzarella pieces, and cook for an additional 2 minutes. The cheese will melt as the chicken finishes cooking. Transfer the grilled chicken to a serving platter.
- Serve: Top the cooked chicken with the bruschetta. Sprinkle with extra basil. You can serve the chicken over pasta, or alongside a salad with grilled bread. Enjoy!
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