This is the most basic grilled chicken I’ve ever seen. The aromas of classic tomato bruschetta are incorporated into this jazzed-up chicken, giving it a new twist and a cheesy finish. During the summer, when tomatoes are at their best, make it again and again.
Is it possible to keep the chicken in the marinade for a longer period of time?
If you have the time, absolutely, but no more than 12 hours is recommended. The acid in the marinade will then begin to break down the chicken’s muscle fibers too much, resulting in mushy chicken.
What’s the best way to keep the chicken from sticking to the grill?
It should readily peel away from the grill surface as it cooks and develops grill marks, leaving a tasty char behind. It’s not ready if you pull on the chicken to flip it and it doesn’t release. The marinade also adds an extra coating of oil to the chicken, preventing it from sticking to the grill.
What’s the best way to make my grill non-stick?
If you want an extra layer of non-stick protection, correctly prepping your grill can result in a grilling surface that is almost non-stick. Seriously, it’s a possibility:
Close the cover and turn the grill to high. Allow 10 minutes for it to warm.
Open the grill lid, dip a folded paper towel in a little oil, and quickly brush the grill grates with oil using tongs, working your way from back to front so that any dripping oil doesn’t produce a flare-up around your arm. Close the cover and cook for about 20 seconds on high heat.
Repeat this process until the chicken is ready to be cooked.
Is it possible to use a different marinade?
Feel free to make substitutions, but keep the bruschetta tastes in mind for a great outcome. For the acid, use balsamic vinegar instead of lemon juice, and for the Italian spice, use dried basil or marjoram.
How can I tell whether the chicken is completely cooked?
Your chicken breasts should be thoroughly cooked in around 10-15 minutes, depending on their size. If you want to be sure, use a probe thermometer to check that the interior temperature is 155° before starting to put on the toppings. If a large piece of chicken is getting too charred on the exterior, transfer it to the cooler side of the grill to finish cooking so it doesn’t burn.
Is it possible to create bruschetta chicken using a grill pan?
Absolutely! To make this indoors, you won’t need to make any changes to the recipe. Before starting to stack on the toppings, continue frying the big chunks in a 400° oven until they achieve an internal temperature of roughly 150°.
Don’t squander that nice heat if you’ve already got the grill going; chuck your sides on there. To complete out the ultimate grilled supper, try herby grilled potatoes or Mediterranean grilled eggplant.
INGREDIENTS
extra-virgin olive oil, 4 tbsp
1 lemon juice, split
salt kosher
black pepper, freshly ground
1 teaspoon dried oregano or Italian spice
4 boneless, skinless chicken breasts, pounded to a uniform thickness
3 chopped slicing tomatoes
2 garlic cloves, minced
1 tbsp. basil, freshly chopped
4 mozzarella slices
Parmesan cheese, freshly grated
DIRECTIONS
In a small mixing bowl, whisk together the oil, half of the lemon juice, 1 teaspoon salt, 1/4 teaspoon pepper, and Italian seasoning (or oregano). Refrigerate for 30 minutes after transferring to a big resealable bag with chicken.
Heat the grill to medium-high heat before adding the chicken and removing the leftover marinade. 5 to 7 minutes per side on the grill until blackened and cooked to an internal temperature of 155°-160°.
In the meantime, season tomatoes, garlic, basil, and the remaining lemon juice with salt and pepper. While the chicken is still on the grill, top each breast with 1 slice mozzarella and cover for 2 to 3 minutes, or until the cheese is melted. Toss the tomato mixture on top of the chicken.
Serve with a sprinkle of Parmesan cheese on top.
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