Mince 2 cloves garlic. Add the garlic, 2 Tbsp. olive oil, 4 Tbsp. lemon juice, ½ tsp. smoked paprika, ¼ tsp. thyme, ¼ tsp. rosemary and a generous pinch of salt and pepper to a small bowl. Mix until combined.
Place the chicken breasts in a large bowl. Pour the marinade over the chicken. Make sure all of the chicken is coated in the marinade. Place the bowl in the fridge and allow to marinate for 30 minutes.
Mince 4 cloves of garlic and dice 4 large tomatoes. Mince ⅓ cup of fresh basil.
Place the diced tomatoes, garlic, and basil into a bowl along with 1 ½ Tbsp. olive oil and a generous pinch of salt and pepper. Stir until completely combined. Set aside.
Heat an outdoor grill or heat an indoor grill pan to slightly more than medium. Wait until the pan gets hot before adding the chicken (the chicken should sizzle as it hits the pan or grill).
Add the chicken to the pan or grill. Grill for about 5 minutes on the first side. Flip the chicken breasts over and grill for another 4-5 minutes. (Place the chicken over direct heat if using an outdoor grill and then move to a more indirect heat). The safe internal temperature for chicken is 165 degrees Fahrenheit. This can be checked with a grilling thermometer.
Remove the chicken breasts from heat and allow to rest before serving. This keeps them moist and juicy.
Serve the chicken alongside something like couscous and a grilled vegetable. Top the chicken with a generous portion of brushetta and some additional basil.
Optional: Add cheese to the chicken as it's grilling or top the whole dish with Parmesan cheese.
Tips for making Chicken Bruschetta
Make sure to let the chicken rest for 5 minutes after grilling.
Cut the tomatoes into small chunks.
If you make the bruschetta the night before, drain the tomato juice and stir before serving.
If you don't have fresh basil, you can substitute with 4 tablespoons of dried basil