Spicy Grilled Bruschetta Chicken

• 1/2 cups Balsamic Vinegar
• 13 cups Olive Oil
• 2 Tablespoons Montreal Steak Seasoning
• 9 cloves Garlic, Minced And Divided
• 1/4 cups Dijon Mustard
• 1 Tablespoon Sriracha
• 1- 1/2 teaspoon Salt, Divided
• 1- 1/2 teaspoon Ground Black Pepper, Divided
• 4 whole Boneless Chicken Breasts
• 3 whole Beefsteak Tomatoes, Diced
• 18 leaves Basil, Roughly Chopped
• 1 teaspoon Dried Parsley
• 1/2 teaspoons Dried Tarragon
• 1/2 whole Lemon, Juiced
• 1 Tablespoon Crushed Red Pepper

1. In a small bowl, whisk together vinegar, oil, steak seasoning, 3 minced garlic cloves, mustard, sriracha, 1 teaspoon salt and 1 teaspoon pepper.
2. Pour marinade into a large Ziploc bag, add the chicken, seal the bag, move the chicken around to coat it in the marinade and then put it in the refrigerator to marinate overnight.
3. In a seperate bowl, combine tomatoes, 1/2 teaspoon salt, 1/2 teaspoon pepper, basil, parsley, tarragon, lemon juice and crushed red pepper.
4. Cover and refrigerate overnight.
5. The next day, preheat grill to medium high heat.
6. Cook chicken breasts for 5 minutes per side or until cooked through (165 F).
7. Serve chicken topped with the bruschetta mixture.

balsamic vinegar, olive oil, garlic, dijon mustard, sriracha, salt, ground black pepper, chicken breasts, beefsteak tomatoes, basil, parsley, tarragon, lemon, red pepper

Taken from tastykitchen.com/recipes/main-courses/spicy-grilled-bruschetta-chicken/ (may not work)