Grilled Chicken with Balsamic Peach Bruschetta is a balsamic marinated chicken grilled to perfection and topped with a delicious blend of sweet seasonal peaches, loads of fresh tomatoes and packed with garden basil!
Let’s take a little trip on the imagination train and all pretend you live here in Georgia with me. The Peach State. Humid weather and not a breeze in sight, but boy, do we have some juicy sweet peaches. There is no denying that there must be a little magic in the Georgia clay that gives our peaches that special something because I have gone flat out peach crazy lately. First it was the classic peach caprese, then the froyo, not to be forgotten…the peach smoothie (coming soon!), peach spread and batting it’s eyes right at you- the gorgeous balsamic peach bruschetta mounded over summer time grilled chicken.
Just incase you cant have your Georgia peaches on a regular shipment to your doorstep, peach season is upon us and your local grocer will have a lovely selection for you to pick from! I certainly recommend it!
For some reason, I am so hesitant to mix the whole sweet and savory thing! I am no risk taker and dinner seems such a serious thing to ruin. I am even more serious about letting food waste, so I eyed those quickly-softening peaches and took the plunge. Umm…why did I wait so long?! Why didn’t you tell me?! I thought you knew we needed to ALWAYS talk about everything food related? It’s okay though, you’re forgiven because I discovered savory grilled chicken with dark charred edges, plump garden fresh tomatoes with the sour bite of balsamic vinegar and the surprising undeniable sweetness of juicy peaches made these flavors explode!
Savory and Sweet are here to stay for this girl and I have tried this out in my overnight oats and it is total love. Not to get off topic, but real quick…couple pinches of salt, little brown sugar, and a few drops of vanilla extract has been our PERFECT blend lately…like seriously, I look forward to my oaties <3
RABBIT TRAIL OVER.
Other than the peaches that needed to be enjoyed…quickly, I had 5 tomatoes the size of my HEAD (okay, slight exaggeration) that were sitting on the counter and I had no idea how I would use them up!? I did what any gal of 2016 would do and I asked Instagram! You responded! THANK YOU. And bruschetta was one of your wonderful ideas. Next time I ask Steven for a “couple tomatoes from the farmer’s stand” I will specify TWO. Mars and Venus y’all…
Word on the Herbs
Let’s chat about herbs for a second. You can basically use any herbs you would like in this. We tried mint first and basil was still my favorite. Be cautious about your herbs though. For instance, the mint became bitter over time, so I would recommend adding that right before serving. Basil and less pungent herbs do well when blended in at the beginning. I feel like cilantro would be a fun blend in this as well! We all need fun in our food, right?
I would feel like a bad food blogger if I didn’t address the fact that this recipe is not authentically accurate. If you do not care about such things, scroll yourself right on down and get busy with that recipe 🙂 However, for you studious readers that have been telling yourself “that is NOT bruschetta” the whole time you read this, you are RIGHT 🙂 Traditional bruschetta is a mixture (such as the one below) that is served on bread and served as just that. However, we are going to pretend that lovely little grilled chicken is bread and be happy about our extra protein! With that being said, feel free to sub that chicken out with bread for a quick snack or light lunch.
By the way, I still have like THREE gigantic tomatoes to use so…feel free to share some more ideas. We already have bruschetta and salsa coming out of our ears 0_0.
If you try this recipe, make sure you post a photo on the socials [Instagram|Twitter|Facebook|Pinterest] and use the hash tag #wordslikehoneycomb so we can see! It’s my favorite to see your creations! ?
- 1 lb. chicken breasts
- 1 large tomato, diced
- 2 peaches, diced
- 2 tbsp. balsamic vinegar
- 4-5 basil leaves, cut in ribbons
- 1 tsp. Himalayan salt (or table salt)
- ¼ tsp. pepper
- ¼ cup balsamic vinegar
- 1 tbsp. honey
- Place marinade ingredients in a gallon sized bag and pierce chicken with a fork a few times and add to bag. Seal and place in refrigerator at least 30 minutes and up to overnight.
- Combine tomato, peaches, basil, vinegar and seasoning in a large bowl and toss to combine. Chill for 15-20 minutes or until chicken is read to serve.
- Remove chicken and place on a medium heat grill. Cook for 4 minutes on each side or until cooked through.
- Plate the chicken and top with desired amount of marinade.