Grilled Marinated Chicken Breasts with Bruschetta

This is a recipe that I make again and again because grilled chicken breasts are a cinch to prepare and can take under 30 minutes. They are also so basic that you can change the recipe any number of ways to suit yourself. For example, I often use olive oil instead of vegetable oil and lemon juice in place of vinegar. I also vary the herb, switching from rosemary to oregano or thyme. I make this dish for company and if someone is a dark-meat eater, I’ll include boneless thighs (but increase the cooking time 3 to 4 minutes). Grilled boneless chicken is suitable as a dinner entree, served with side dishes, but you can also stuff the meat into a sandwich or carve it into strips to place over greens. The dish is fine, plain, but I like to add a relish or salad of some sort to give the dish more flavor and enhanced texture. Bruschetta is easy enough so it’s my go-to accompaniment on a busy day.