Grilled Chicken and Summer Vegetable Bruschetta
Recipe Type: Main, Appetizer
Serves: 4 servings
As an appetizer or light summer meal, these grilled chicken bruschetta are loaded with bright summer vegetables.
For the marinade
  • ⅓ cup white wine (I used Santa Rita 120 Sauvignon Blanc)
  • 1 tablespoon dried seasoning (I used Badia Complete Seasoning)
  • 2 tablespoons lime juice
  • ¼ teaspoon salt
  • ⅛ teaspoon ground black pepper
For the bruschetta
  • 2 (6-ounce) boneless, skinless chicken breasts
  • 2 ears corn, cleaned
  • 3 tomatoes, halved
  • 4 cloves garlic, skin on
  • 4 green bulb onions, whole
  • 1 loaf French bread, cut into ½-inch slices
  • 5 tablespoons olive oil, divided
  • 2 tablespoons lime juice
  • Salt and black pepper for seasoning
  • Parsley for garnish
  • Aluminum foil
  1. Add the chicken breasts to a large, plastic zippered baggie along with all the marinade
  2. ingredients. Close the bag and massage the mixture a bit with your hands.
  3. Refrigerate for at least 30 minutes.
  4. Meanwhile, use a few sheets of aluminum foil to shape into a “basket” with curled up
  5. edges. Add the tomatoes and garlic and drizzle with 1 tablespoon of the olive oil, and
  6. season with a bit of salt and black pepper. Set aside.
  7. Use 2 tablespoons of the olive oil to brush one side of each slice of bread and set aside.
  8. Grill the chicken over medium-high heat for about 12 minutes or until done, turning
  9. once. Note: The FDA recommends that a safe internal temperature for chicken is 165
  10. degrees F, as measured with a meat thermometer. Remove the chicken when done and
  11. keep warm.
  12. Brush the corn and the green onions with about 1 tablespoon of oil and season with a
  13. bit of salt and pepper. Place them directly on the grill, along with the basket of tomatoes
  14. and garlic.
  15. Grill for several minutes, turning the corn and onions, or until a char develops. Remove
  16. from the grill. Turn oÒ the grill, but while it’s still hot, add the bread to the grill, oiled
  17. side down. Remove it once toasted.
  18. Cut the chicken into small cubes and set aside. Carefully cut the kernels oÒ the corn
  19. and add to a bowl. Dice the onions (all but the ends of the greens) and tomato, and
  20. remove the garlic from their skins and slice. Add the vegetables to the bowl with the
  21. corn.
  22. Drizzle the remaining 1 tablespoon of olive oil over the mixture along with the lime
  23. juice. Toss to combine.
  24. Add the bread to a Íat platter and spoon the cubed chicken over the top of each. Add
  25. a few heaping tablespoons of the vegetable mixture over the chicken, garnish with
  26. parsley, and serve.
Recipe by Honest Cooking at