4.6 from 14 votes
Grilled Gorgonzola Chicken with Tomatoes & Basil
This grilled gorgonzola chicken is one of our go-to summer meals. Blue cheese marinated chicken thighs are grilled and topped with a juicy cherry tomato salad with fresh basil and gorgonzola. Super delicious and goes with almost anything!
Cook Time
15 mins
Additional Time
30 mins
Total Time
45 mins
Servings:
2
to 4 people
Course:
Main Course
Cuisine:
American
Ingredients
- 1 ½ pounds chicken thighs boneless, skinless
- ⅓ cup blue cheese dressing
- 1 pint cherry tomatoes halved or quartered
- ⅓ cup gorgonzola cheese crumbled
- 1 tablespoon olive oil
- 2 teaspoons balsamic vinegar
- salt kosher salt
- black pepper kosher salt
- 1 basil chiffonade, fresh, big handful
Instructions
- Place the chicken in a glass dish or resealable plastic bag. Season all over with salt and pepper. Add the blue cheese dressing and make sure the chicken is completely covered. I usually use a bag and will give it a good massage for a few minutes to work the dressing all over the chicken.
- Marinate for at least 30 minutes or even overnight.
- Preheat the grill to the highest setting. Bring the chicken out of the fridge to sit at room temperature for a few minutes.
- In a bowl, combine the tomatoes, gorgonzola, olive oil, balsamic and a pinch of salt and pepper. Toss until combined. Add in the basil and toss well.
- Once the grill is hot, add the chicken directly to the grates, making sure to let any excess marinade drip off into the bag. Grill for 5 to 6 minutes with the lid closed. Flip the chicken and grill for 5 to 6 minutes more, or until the internal temperature is 165 degrees F.
- Remove the chicken and immediately cover with the tomato salad. Serve!
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