This grilled bruschetta chicken is a quick, flavorful meal that everyone will love. Grilled chicken marinated in a balsamic mixture topped with easy tomato bruschetta using Red Gold diced tomatoes! You can make this chicken outdoors on a grill or inside on a griddle pan, perfect for an easy weeknight meal. Using Red Gold diced tomatoes for the bruschetta cuts out the prep work or dicing your own tomatoes. Get fresh, vibrant tomato bruschetta anytime of the year!
Tools I used for this recipe:
- Griddle Pan – perfect for grilling chicken indoors
- Stainless Steel Mixing Bowls – great for marinating the chicken or mixing up the bruschetta topping
- Tongs – A must for flipping chicken
Grill chicken on a grill or indoors using a griddle pan!
If you like this easy bruschetta chicken, you’ll love…
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Grocery List:
- Olive oil
- Balsamic vinegar
- Garlic cloves
- Boneless skinless chicken breasts
- 2, 14.5 ounce cans Red Gold® Diced Tomatoes 14.5 oz.
- Red onion
- Salt & pepper
- Fresh basil
Save time by making the bruschetta topping with Red Gold diced tomatoes. Full of vibrant color, rich flavor, and quality you can trust!
Instructions for the bruschetta chicken:
Prepare the marinade by combining the oil, balsamic vinegar, garlic, salt, and black pepper in a plastic bag. Add the chicken to the bag, remove air and seal. Place in the refrigerator for 30 minutes or overnight.
Prepare the bruschetta by combining the canned diced tomatoes, garlic, onion, vinegar, oil, salt, black pepper, and basil in a small bowl; stir to combine.
Remove the chicken from the marinade and place on a hot grill or under the broiler. Turning once and brush with remaining marinade. Cook until chicken is cooked through, about 6 minutes per side.
Remove chicken from grill and top each piece of chicken with about 1/4 cup of bruschetta. Serve immediately.
Turn this everyday meal into a family favorite by adding Red Gold tomatoes! The Red Gold family makes their tomato products with passion and care that you can share with your family!
Bruschetta Chicken
Equipment:
- Griddle Pan
Ingredients:
For the Marinade:
- 1 tbsp Extra virgin olive oil
- 1/4 cup Balsamic vinegar
- 2 Garlic cloves, minced
- 4 Boneless skinless chicken breasts, pounded to 1/2" thick
For the Bruschetta Topping:
- 2 14.5 ounce cans Red Gold® Diced Tomatoes 14.5 oz, drained
- 2 Garlic cloves, minced
- 1/4 cup Red onion, finely chopped
- 2 tbsps Balsamic vinegar
- 1 tbsp Extra virgin olive oil
- Salt and fresh ground black pepper, to taste
- 2 tbsps Fresh basil leaves, chopped
Instructions:
- Prepare the marinade by combining the oil, balsamic vinegar, garlic, salt, and black pepper in a plastic bag. Add the chicken to the bag, remove air and seal. Place in the refrigerator for 30 minutes or overnight.
- Prepare the bruschetta by combining the canned diced tomatoes, garlic, onion, vinegar, oil, salt, black pepper, and basil in a small bowl; stir to combine.
- Remove the chicken from the marinade and place on a hot grill or under the broiler. Turning once and brush with remaining marinade. Cook until chicken is cooked through, about 6 minutes per side.
- Remove chicken from grill and top each piece of chicken with about 1/4 cup of bruschetta. Serve immediately.
Nutrition:
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe?
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This post is sponsored by Red Gold Tomatoes
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