Grilled Chicken with Tomato Bruschetta and Goat Cheese

Top grilled chicken thighs are finished with a savory sautéed bruschetta of balsamic tomatoes and caramelized red onions, then scattered with tangy herb goat cheese. This Grilled Chicken Bruschetta is an easy, flavorful dinner the whole family will enjoy.

Summertime is prime grilling season. On warm evenings we fire up the grill for caprese chicken sandwiches, grilled pork tenderloin with a sweet-savory sauce, smash burgers, and recently this grilled chicken topped with a slightly sweet, savory sautéed bruschetta. It’s a summer winner.

Boneless, skinless chicken thighs are my go-to for grilling: they’re nicely portioned, forgiving if slightly overcooked, and stay tender thanks to the rich dark meat.

The bruschetta-style topping is built in a sauté pan using red onions, fresh tomatoes, garlic, balsamic vinegar and basil. A little tomato paste, honey and butter round out the sauce, and creamy herb goat cheese adds a bright finishing note.

The ingredients

• Boneless, skinless chicken thighs
• Extra virgin olive oil
• Montreal chicken seasoning (or your favorite grill seasoning)
• Red onions
• Tomatoes
• Garlic
• Balsamic vinegar
• Tomato paste
• Honey
• Salted butter
• Fresh basil
• Herb goat cheese

What is bruschetta?

Bruschetta traditionally refers to grilled or toasted bread topped with chopped tomatoes, onions and basil. For this dish the classic elements become a sautéed topping: thin-sliced red onions, chopped tomatoes and garlic are cooked in olive oil, then finished with a splash of balsamic vinegar for a mellow sweet-tart balance and fresh basil for brightness.

How to make grilled chicken with sautéed bruschetta

This recipe comes together in under 30 minutes. The process is straightforward:

• Make the sautéed bruschetta: cook sliced red onions in olive oil until they begin to caramelize, add chopped tomatoes and garlic and cook a few minutes more. Stir in balsamic vinegar and tomato paste, then add a touch of honey and a pat of butter. Simmer briefly, fold in chopped fresh basil, then set aside while the chicken cooks.
• Brush chicken thighs with olive oil and season with Montreal chicken seasoning or another grill rub.
• Grill over medium-high heat about 4–5 minutes per side, for 8–10 minutes total, until an instant-read thermometer registers 165°F (74°C).
• Top the hot chicken with the sautéed bruschetta, crumble herb goat cheese over each piece, and scatter more basil if desired.

Expert tips

• Chicken thighs are ideal for their moisture and flavor, but boneless skinless breasts or tenderloins also work if you prefer white meat.
• No grill? Sear the seasoned thighs in a skillet 4–5 minutes per side, or bake at 400°F (200°C) for about 20 minutes until the internal temperature reaches 165°F (74°C).
• If goat cheese isn’t your favorite, try crumbled feta, shaved Parmesan or even Gorgonzola for a different flavor profile.

What to serve with this recipe

This makes a fresh, summery main. Serve with pita chips or crostini for scooping the bruschetta, and pair it with a crisp salad — romaine, artichoke hearts, cucumbers and olives with an olive oil vinaigrette is a perfect match.

More summertime recipe ideas

• Apple, fennel and radish slaw with pecans and blue cheese
• Slow cooker ratatouille
• Garden-fresh basil hummus
• Melon salad with fresh mozzarella and pine nuts
• Grilled chili-lime chicken with avocado-tomato salsa
• Greek grilled chicken with feta tomato salsa
• Easy blueberry cobbler for a summery dessert

Just one more thing

If you try this grilled chicken with sautéed bruschetta, please leave a comment or rating — I read and reply to many of them. I also love when people share photos on Instagram so others can see your version of the recipe.

Recipe

Grilled Chicken with Sautéed Bruschetta and Goat Cheese

Top grilled chicken thighs with a sautéed bruschetta of balsamic tomatoes and caramelized red onions, finished with herb goat cheese.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4

Calories: 535 kcal

Ingredients

• 2 tablespoons extra virgin olive oil, divided
• 1 medium red onion, thinly sliced (about 2 cups)
• 2 medium tomatoes, chopped (about 2 cups)
• 2 garlic cloves, chopped
• 2 tablespoons balsamic vinegar
• 1 tablespoon tomato paste
• 1 teaspoon honey
• 1 tablespoon salted butter
• 3 tablespoons chopped fresh basil
• Kosher salt and pepper to taste
• 10 boneless skinless chicken thighs
• Montreal chicken seasoning, to taste
• 4 ounces herb goat cheese, crumbled
• Pita chips or crostini for serving

Instructions

1. Heat a large sauté pan over medium heat and add about 1 tablespoon of olive oil. When shimmering, add the sliced red onion and cook 6–8 minutes until it begins to caramelize.
2. Add the chopped tomatoes and garlic and sauté 2–3 more minutes.
3. Stir in the balsamic vinegar and tomato paste, scraping up any browned bits. Sauté for about a minute.
4. Add the honey, butter and fresh basil, stirring until the butter melts. Season with kosher salt and pepper. Remove from heat and set aside.
5. Drizzle the chicken with the remaining olive oil and sprinkle with Montreal chicken seasoning.
6. Heat a grill to medium-high and grill the chicken 4–5 minutes per side (8–10 minutes total) until a thermometer reads 165°F (74°C). Transfer to a platter.
7. Top each piece of chicken with the sautéed bruschetta and crumble herb goat cheese over the top. Serve with pita chips or crostini.

Notes

• Chicken thighs deliver the best texture and flavor, but breasts or tenderloins can be substituted.
• If you don’t have a grill, sear the thighs in a skillet 4–5 minutes per side or bake at 400°F (200°C) for about 20 minutes until internal temperature reaches 165°F (74°C).
• Substitute feta, Parmesan or Gorgonzola if you prefer a different cheese to goat cheese.

Nutrition

Serving: 2–3 chicken thighs |
Calories: 535 kcal |
Carbohydrates: 7.8 g |
Protein: 37.2 g |
Fat: 39.2 g