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1
Spicy Grilled Bruschetta Chicken
Submitted by Kiss My Whisk on August 13, 2012 in Main Courses, Poultry
| Prep Time Cook Time |
Servings 4 | Difficulty Easy |
Ingredients
- ½ cups Balsamic Vinegar
- ⅓ cups Olive Oil
- 2 Tablespoons Montreal Steak Seasoning
- 9 cloves Garlic, Minced And Divided
- ¼ cups Dijon Mustard
- 1 Tablespoon Sriracha
- 1-½ teaspoon Salt, Divided
- 1-½ teaspoon Ground Black Pepper, Divided
- 4 whole Boneless Chicken Breasts
- 3 whole Beefsteak Tomatoes, Diced
- 18 leaves Basil, Roughly Chopped
- 1 teaspoon Dried Parsley
- ½ teaspoons Dried Tarragon
- ½ whole Lemon, Juiced
- 1 Tablespoon Crushed Red Pepper
Preparation Instructions
In a small bowl, whisk together vinegar, oil, steak seasoning, 3 minced garlic cloves, mustard, sriracha, 1 teaspoon salt and 1 teaspoon pepper. Pour marinade into a large Ziploc bag, add the chicken, seal the bag, move the chicken around to coat it in the marinade and then put it in the refrigerator to marinate overnight.
In a seperate bowl, combine tomatoes, 1/2 teaspoon salt, 1/2 teaspoon pepper, basil, parsley, tarragon, lemon juice and crushed red pepper. Cover and refrigerate overnight.
The next day, preheat grill to medium high heat. Cook chicken breasts for 5 minutes per side or until cooked through (165 F).
Serve chicken topped with the bruschetta mixture.
