Grilled Bruschetta Chicken
Ingredients
Marinade
-
¼
cup
balsamic vinegar
-
2
tablespoons
olive oil
-
2
tablespoons
Worcestershire sauce
-
2
tablespoons
honey
-
1
tablespoon
Dijon mustard
-
¼
cup
lemon juice
-
1
teaspoon
lemon zest
-
1½
tablespoons
minced garlic
-
⅛
teaspoon
red pepper flakes
-
¼
teaspoon
salt
-
¼
teaspoon
black pepper
-
24
oz.
boneless chicken breasts
Bruschetta Topping
-
4
large
Roma tomatoes
-
¼
teaspoon
salt
-
½
small
red onion
-
2
cloves
garlic
-
⅛
teaspoon
ground pepper
-
1
tablespoon
olive oil
-
1
tablespoon
balsamic vinegar
-
8-10
leaves
fresh basil
Bruschetta Chicken
-
4
oz.
mozzarella cheese
-
to taste
balsamic reduction
Instructions
- Prepare the chicken marinade by mixing all marinade ingredients in a jar and shaking until combined.
- Add chicken breasts to a Ziploc bag or casserole dish and pour the marinade over them, ensuring they are fully coated. Refrigerate for at least 30 minutes or overnight.
- Prepare the bruschetta topping by sprinkling diced tomatoes with salt and letting them sit in a sieve for 10 minutes to drain excess liquid.
- Combine drained tomatoes with red onion, garlic, pepper, olive oil, balsamic vinegar, and basil in a bowl and set aside.
- Preheat the grill to 375ºF and remove chicken from the marinade, letting excess drip off.
- Grill chicken over direct heat for 4 minutes on each side, then move to indirect heat for an additional 10 minutes.
- When chicken reaches 155ºF – 160ºF, place mozzarella slices on top and grill until melted and chicken reaches 165ºF.
- Let the chicken rest for 5 minutes before serving topped with bruschetta and drizzled with balsamic reduction.
Nutrition Facts (estimated)
Servings
4
Calories
438
Total fat
20g
Total carbohydrates
18g
Total protein
43g
Sodium
0mg
Cholesterol
0mg
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