This grilled gorgonzola chicken is one of our favorite summer meals. Chicken thighs marinated in blue cheese dressing are grilled and finished with a bright cherry tomato salad tossed with fresh basil and crumbled gorgonzola. Rich, tangy, and perfect alongside many sides.
Savoring the last bites of summer here!
This grilled gorgonzola chicken develops smoky char from the grill and is topped with a juicy tomato mixture loaded with basil ribbons and crumbled gorgonzola.
The marinade is incredibly simple: blue cheese dressing. Use a store-bought dressing you love or make your own (a Greek yogurt base works nicely). The dressing tenderizes the chicken and infuses it with bold flavor.
This has been my summer of chicken + gorgonzola. The dressing is what makes these thighs so special—marinate for at least 30 minutes or up to a full day if you have the time. I prefer boneless, skinless thighs because they stay juicy and cook quickly on the grill.
Grill the thighs over high heat just a few minutes per side until they reach 165°F. The char and caramelization from the grill deepen the dressing’s flavor and make the chicken irresistible.
The tomato salad that tops the chicken is inspired by a simple family recipe: ripe cherry tomatoes, good olive oil, balsamic, fresh basil, and plenty of crumbled blue cheese. The contrast of tangy, crumbly gorgonzola and sweet, juicy tomatoes is a big flavor hit—more assertive than a classic caprese with mild mozzarella.
To assemble, toss halved cherry tomatoes with olive oil, balsamic, salt, and pepper, then fold in a generous handful of chiffonaded basil and crumbled gorgonzola. Pile the salad onto the chicken straight off the grill—the warm chicken slightly softens the tomatoes and melts the cheese for deliciously melty bites.
I prep this chicken a lot on weekends. I store the tomato salad separately and use the chicken for lunches, plated dinners with rice or couscous, on top of greens, or even in wraps. It’s simple to make, full of flavor, and very versatile.
Favorite accompaniments include pesto baked ziti, pesto smashed potatoes, broccoli slaw, parmesan herb orzo, smashed potato salad, or a fresh green bean salad.
Easy and so, so good.
Grilled Gorgonzola Chicken
Grilled Gorgonzola Chicken with Tomatoes & Basil
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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
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Place the chicken in a glass dish or a resealable plastic bag. Season all over with kosher salt and pepper. Add the blue cheese dressing and coat the chicken thoroughly, massaging the bag if using.
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Marinate for at least 30 minutes or up to overnight in the refrigerator.
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When ready to cook, preheat the grill to high and let the chicken sit at room temperature a few minutes.
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In a bowl, combine the tomatoes, gorgonzola, olive oil, balsamic and a pinch of salt and pepper. Toss to combine, then add the basil and toss gently.
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Place the chicken on the hot grill, letting any excess marinade drip off. Grill 5–6 minutes with the lid closed, then flip and grill another 5–6 minutes, until the internal temperature reaches 165°F.
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Remove the chicken from the grill and immediately top with the tomato salad. Serve warm.
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Perfectly tender and full of flavor.