Bruschetta Chicken

Who doesn’t love a good bruschetta mix on a hot summer’s day?  Cold, colorful, and full of flavor. Being used to serving bruschetta on bread, it kind of went out of the window for us for a while. Until, I realized it doesn’t have to go anywhere. Bruschetta can still have a place in our home… on top of chicken.  Not only is this recipe pretty simple, you can also be as creative as you feel.  When I make my bruschetta mix I’ll change up the ingredients from time to time depending on how I feel, er um.. actually depending on what’s available in my fridge.  The following is my standard mix, but as for amounts, you gotta taste it to decide what you like best.


The Good Stuff:

  • Tomatoes (just use what you have depending how much much mix you want) 3-5, diced
  • Onion (I think red onion tastes best) 1/4 of a small one, finely chopped
  • Basil (I use quite a bit of basil because I like the flavor) about 10 leaves
  • Garlic (Roasted, raw, sauteed – doesn’t matter. I’ll actually saute mine in a little olive oil) 3-4 cloves, minced & sauteed
  • Olive Oil (I just add a splash cause it doesn’t take much) 1-2 teaspoons
  • Balsamic Vinegar (start with a little and keep adding until it is the exact tanginess you like) 1-2 tablespoons
  • Salt (add, taste, add, taste, etc.)
  • Other (sometimes I’ll include kalamata olives or parmesan cheese – if you eat cheese)

The How To:

  • Chop everything up
  • Mix everything up
  • Chill everything up… Ok, just chill. Let it sit for at least an hour in the fridge so the flavors can get to know each other.



The Good Stuff:

  • Chicken – I typically use 2 breasts but the thighs work fine too
  • 2 Tablespoons Balsamic Vinegar
  • 1/4 Cup Olive Oil
  • Salt
  • 1-2 teaspoons garlic powder

The How To:

  • Rinse your chicken and pat dry with a paper towel.
  • Place  a piece of chicken between two sheets of plastic wrap.
  • Pound out the chicken so that it is the same thickness all the way through. You don’t want to make it too thin. Your goal is for it to cook evenly all the way through. Do this for each piece of chicken.
  • Place the chicken, vinegar, oil, garlic powder and a dash of salt all together in a big ziplock bag.  Seal up and make sure the chicken is coated thoroughly. Toss in the fridge. I’ll do this first then make everything else. By the time I pull it out it is well marinated. Usually that’s at about 45 minutes to an hour.
  • Fire up your grill to medium-high.
  • Toss the chicken on the grill and let it cook until the chicken releases it’s grip from the grill. (Thank you Emilio for this tip – I’m fairly new to the grilling world.) If you try to flip over the chicken and you notice it is stuck, it is simply not ready to be turned. As soon as you can pull it off the grill without trying to scrape it off, you are good to go. Flip and repeat. As soon as it let’s go on the other side, your chicken is done.
  • Plate that bad boy and toss your nice chilled bruschetta mix on top of that piping hot piece of meat.
  • Enjoy!

Ok, so I have to use a hammer. I don’t have a meat tenderizer… yet.

Marinate the chicken in a ziplock baggie in the fridge.

The final product! Not the best picture, but you get the idea.

Just in case you wanted to know what I was drinking. Meiomi is one of our favorite Pinot’s.

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