Grilled Balsamic Chicken
This Grilled Balsamic Chicken is cooked in a tangy marinade and topped with tomatoes and mozzarella cheese. The tender chicken is perfect as a main dish or sliced on salads or pastas.
Prep Time10 minutes mins
Cook Time7 minutes mins
Marinating3 hours hrs
Total Time3 hours hrs 17 minutes mins
Course: Dinner, Main Course
Cuisine: American, Grill/BBQ
Keyword: Chicken, Grilled, Grilled Chicken
Servings: 4
Calories: 622kcal
Author: Emily Walker
For the Balsamic Chicken Marinade:
For the Bruschetta Topping:
At least 3 hours before eating (the longer, the better). Mix together the marinade ingredients in a large bowl or large ziplock bag. Add chicken and toss to coat, then refrigerate.
At this same time mix together all the ingredients for the bruschetta topping in a separate (medium-size) bowl. Refrigerate until serving (if the oil starts to solidify from getting too cold, let it sit out on the counter until it dissolves into the mix again before serving).
About a half hour before you plan to eat, remove the chicken from the counter and let it warm to room temperature. Grill over medium heat for about 7 to 10 minutes on each side, turning only once. Chicken should have nice grill marks but not be burnt.
Serve warm grilled chicken over a bed of arugula then spoon over the bruschetta topping.
How to Store Grilled Balsamic Chicken
Place the grilled chicken leftovers in an airtight container and store them in the refrigerator for three to four days. Separately store the balsamic bruschetta mixture in its own airtight storage container.
When ready to reheat, place the chicken in an air fryer, microwave, or oven to reheat until it is warmed through. Add the bruschetta on top for another easy chicken dinner!
Calories: 622kcal | Carbohydrates: 16g | Protein: 53g | Fat: 37g | Saturated Fat: 7g | Cholesterol: 154mg | Sodium: 397mg | Potassium: 1336mg | Fiber: 2g | Sugar: 12g | Vitamin A: 1710IU | Vitamin C: 28.4mg | Calcium: 152mg | Iron: 1.9mg