Forktionary

Barbecued Chicken Polenta Recipe

This mouthwatering recipe combines juicy, smoky barbecued chicken with a luxuriously creamy parmesan polenta. A vibrant cilantro-garlic marinade infuses the chicken with incredible flavor, while the polenta provides a comforting and satisfying base. Perfect for a summer evening or a special occasion!

Prep Time 30 mins
Cook Time 185 mins
Calories 683.4 kcal
Protein 94g
Rating 5.0 (2 Reviews)
Barbecued Chicken Polenta 106

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Barbecued Chicken Polenta

  • 4 boneless, skinless chicken breasts (1.5 lbs total)
  • 1 cup packed fresh cilantro leaves
  • 4 cloves garlic, peeled
  • 1 (14 ounce) can artichoke hearts, drained and roughly chopped
  • Garlic Oil
  • 1 1/2 cups grated Parmesan cheese, plus extra for garnish
  • 1 teaspoon salt, plus more to taste
  • 4 cups water
  • 1 cup milk
  • 1 cup polenta
  • 2 tablespoons unsalted butter
  • freshly ground black pepper, to taste
  • 2 tablespoons balsamic vinegar
  • 1/4 cup olive oil
  • Basil
  • freshly snipped chives, for garnish
  • 1 tablespoon basil-infused olive oil

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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.

Nutrition Information (Approximate per serving)

Sodium

34 g

Sugar

6g

Fat

102g

Carbs

12g

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Main Courses Main Dish / Dinner Poultry Chicken Recipes European Italian Mediterranean Gluten Free Summer Recipes Grilling & Bbq

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Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Main Dish Eggs Dairy Poultry American Southern United States Barbecue Holiday Event Grains Cheese Chicken Food Processor Blender Stove Top Dietary Gluten Free Inexpensive Free Of Something Meat Chicken Breasts Pasta Rice And Grains Equipment Grilling Small Appliance 4 Hours Or Less