Barbecued Chicken Polenta Recipe

Ingredients for Barbecued Chicken Polenta

• Boneless Skinless Chicken Breast
• Fresh Cilantro
• 4 cloves garlic
• 1 (14-ounce) can artichoke hearts (drained and chopped)
• 1/4 cup olive oil
• Parmesan Cheese
• 1 teaspoon salt
• 4 cups water
• 1 cup milk
• 1 cup polenta
• Unsalted Butter
• Fresh Ground Black Pepper
• 2 tablespoons balsamic vinegar
• Olive Oil
• Basil
• Fresh Chives

How to Make Barbecued Chicken Polenta

1. In a food processor, combine 1 cup packed cilantro leaves, 4 cloves garlic, 1 (14-ounce) can artichoke hearts (drained and roughly chopped), 1 teaspoon salt, and 1 cup grated Parmesan cheese. Process until completely smooth.
2. With the food processor running, slowly drizzle in 1/4 cup olive oil until fully incorporated.
3. Transfer the marinade to a medium bowl.
4. Prick 4 boneless, skinless chicken breasts (about 1.5 lbs total) all over with a fork. Add chicken to the marinade, ensuring it's fully coated. Marinate for at least 2 hours, or preferably overnight in the refrigerator.
5. In a heavy saucepan, whisk together 4 cups water, 1 cup milk, and 1 cup polenta. Bring to a simmer over medium heat, stirring constantly.
6. Reduce heat to low and continue to cook, stirring frequently, for 25-30 minutes, or until the polenta is thick and creamy. Stir in 2 tablespoons butter and 1/2 cup grated Parmesan cheese. Season with salt and pepper to taste.
7. Keep the polenta warm.
8. Preheat grill to medium-high heat. Grill the marinated chicken for 5-7 minutes per side, or until cooked through and slightly charred, basting occasionally with the remaining marinade.
9. Let the chicken rest for 5 minutes before cutting into bite-sized pieces.
10. Divide the warm polenta evenly among 4 large bowls or plates.
11. Arrange the grilled chicken on top of the polenta. Drizzle with 2 tablespoons balsamic vinegar and 1 tablespoon basil-infused olive oil.
12. Garnish with extra grated Parmesan cheese and freshly snipped chives.