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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
mins
Additional Time
30 mins
Total Time
45 mins
Servings: 2 to 4 people
Course: Main Course
Cuisine: American

Ingredients

  • 1 ½ pounds boneless, skinless chicken thighs
  • ⅓ cup blue cheese dressing
  • 1 pint cherry tomatoes, halved or quartered
  • ⅓ cup crumbled gorgonzola cheese
  • 1 tablespoon olive oil
  • 2 teaspoons balsamic vinegar
  • kosher salt and pepper
  • 1 big handful fresh basil, chiffonade

Instructions

    Cup of Yum
  1. 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.
  2. Marinate for at least 30 minutes or even overnight.
  3. Preheat the grill to the highest setting. Bring the chicken out of the fridge to sit at room temperature for a few minutes.
  4. 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.
  5. 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.
  6. Remove the chicken and immediately cover with the tomato salad. Serve!