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Recipe Courtesy of St. Charles Hospital



  • 2 (6 oz.) boneless skinless chicken thighs
  • 1 clove garlic, minced
  • 1 teaspoon fresh oregano, chopped
  • 1 teaspoon cider vinegar
  • 1 teaspoon olive oil
  • 1/2 teaspoon freshly ground black pepper


  • 2 Roma tomatoes, diced
  • 2 ounces fresh mozzarella cheese, diced
  • 1 teaspoon shallot, minced
  • 1 tablespoon basil, julienned
  • 1/2 lemon, juiced
  • 1 teaspoon extra virgin olive oil
  • Sea salt and freshly ground black pepper to taste


  • Thoroughly combine all ingredients in the “Chicken” ingredient list and allow to sit at least 1 hour.
  • Combine all ingredients for bruschetta in a large bowl and refrigerate for at least 30 minutes.
  • On a preheated, seasoned grilled, sear marinated chicken thighs for approximately 3-4 minutes per side, or until an internal temperature of 165 degrees is reached.
  • Remove cooked chicken from the grill.
  • Top with prepared bruschetta mixture and serve.

Note: Chicken marinade also doubles as an excellent marinade for grilled vegetables.

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