PARTNER POST: Dive into the 120 days of summer with Santa Rita wines that pair perfectly with the foods of the season, straight off the grill.
As an appetizer or light summer meal, these grilled chicken bruschetta are loaded with bright summer vegetables.
I’m sure your grill is lit as much as mine this time of year, cooking up all those wonderful summer meals. This recipe for Grilled Chicken and Veggie Bruschetta is made entirely on the grill, and it makes a scrumptious appetizer or light meal, perfect on warm summer nights.
This recipe for Grilled Chicken and Veggie Bruschetta is definitely summer worthy. Not only did I include white wine from Santa Rita in the marinade (I used its sauvignon blanc) and a wonderful dried seasoning from Badia, but I enjoyed drinking the white wine along with Santa Rita’s Hero’s Salute red blend when I served the bruschetta. I find both great alongside chicken.
I figure, once the grill is on and going, why not use it to prepare as much as possible for your meal? That’s where this bruschetta comes into play. The grill isn’t just for chicken and burgers, but it’s great for making veggies better, too (if possible). I love how it chars them and adds even more sweetness.
I love Grilled Chicken and Veggie Bruschetta for those times when you’re looking for a flavorful starter,
or when you’re looking for a lighter-yet-filling meal. This is the perfect dish to serve when you’re gathered with friends and family, kicking back on the patio and enjoying the season.
For more grilling inspiration with Santa Rita, check out this grilled Chilean chicken and pebre sauce.
- 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
- 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
- Add the chicken breasts to a large, plastic zippered baggie along with all the marinade
- ingredients. Close the bag and massage the mixture a bit with your hands.
- Refrigerate for at least 30 minutes.
- Meanwhile, use a few sheets of aluminum foil to shape into a “basket” with curled up
- edges. Add the tomatoes and garlic and drizzle with 1 tablespoon of the olive oil, and
- season with a bit of salt and black pepper. Set aside.
- Use 2 tablespoons of the olive oil to brush one side of each slice of bread and set aside.
- Grill the chicken over medium-high heat for about 12 minutes or until done, turning
- once. Note: The FDA recommends that a safe internal temperature for chicken is 165
- degrees F, as measured with a meat thermometer. Remove the chicken when done and
- keep warm.
- Brush the corn and the green onions with about 1 tablespoon of oil and season with a
- bit of salt and pepper. Place them directly on the grill, along with the basket of tomatoes
- and garlic.
- Grill for several minutes, turning the corn and onions, or until a char develops. Remove
- from the grill. Turn oÒ the grill, but while it’s still hot, add the bread to the grill, oiled
- side down. Remove it once toasted.
- Cut the chicken into small cubes and set aside. Carefully cut the kernels oÒ the corn
- and add to a bowl. Dice the onions (all but the ends of the greens) and tomato, and
- remove the garlic from their skins and slice. Add the vegetables to the bowl with the
- Drizzle the remaining 1 tablespoon of olive oil over the mixture along with the lime
- juice. Toss to combine.
- Add the bread to a Íat platter and spoon the cubed chicken over the top of each. Add
- a few heaping tablespoons of the vegetable mixture over the chicken, garnish with
- parsley, and serve.