Best 3 Barbecued Chicken Polenta Recipes

**Indulge in a Flavorful Culinary Journey with Barbecued Chicken Polenta: A Symphony of Taste and Texture**

Prepare to tantalize your taste buds with a delightful culinary creation that harmonizes the smoky allure of barbecued chicken with the creamy richness of polenta. This delectable dish promises an explosion of flavors and textures, leaving you craving for more. Embark on a culinary adventure as we explore the secrets behind this masterpiece, unveiling the perfect balance between smoky, savory, and creamy. Discover the art of creating fall-off-the-bone chicken, infused with a tantalizing blend of spices and slow-cooked to perfection. Witness the transformation of humble polenta into a creamy canvas, adorned with succulent chicken, vibrant vegetables, and a symphony of herbs. As you savor each bite, let the flavors dance on your palate, leaving you with a lingering satisfaction that will keep you coming back for more.

Let's cook with our recipes!

BBQ SPICED CHICKEN, SALSA SALAD AND PUMPKIN-CHIPOTLE POLENTA

BBQ Spiced Chicken, Salsa Salad and Pumpkin-Chipotle Polenta image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 21

Ingredients

1 tablespoon grill seasoning
2 tablespoons chili powder
1/2 tablespoon ground cumin
1 tablespoon coriander
3 tablespoons dark brown sugar
4 boneless skinless chicken breasts
4 tablespoons extra-virgin olive oil, divided
4 plum tomatoes, chopped
1 yellow bell pepper, seeded and chopped
1 red onion, chopped
1/4 fresh pineapple, cut into spears and grilled
2 limes
A handful fresh cilantro leaves, chopped
Salt and freshly ground black pepper
2 cups chicken stock
1 cup milk or half-and-half
1 chipotle in adobo, finely chopped and 2 teaspoons adobo sauce
3/4 cup quick cooking polenta
1 (15-ounce) can pumpkin puree
2 tablespoons butter
2 tablespoons honey

Steps:

Heat grill pan over medium-high heat.
Mix spices and sugar in a large plastic food storage bag. Coat chicken with 1 tablespoon extra-virgin olive oil and add to bag. Coat the chicken evenly in the spices and sugar. Let the chicken hang out a few minutes.
Chop and combine the tomatoes, bell pepper, onions and grilled pineapple spears.
Place chicken on grill and cook 6 to 7 minutes on each side.
Dress the salad with lime and a couple tablespoons extra-virgin olive oil. Season the salad with cilantro, salt and pepper.
Heat the stock and milk or half-and-half in a sauce pot with chipotle and adobo sauce. Whisk in the polenta and thicken 2-3 minutes, stir in pumpkin to warm through. Stir in butter and honey and season with salt and pepper.
Serve polenta with chicken and salsa salad.

BARBECUED CHICKEN POLENTA

Barbecued Chicken Polenta image

Make and share this Barbecued Chicken Polenta recipe from Food.com.

Provided by Millereg

Categories Chicken Breast

Time 3h5m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

1 lb boneless skinless chicken breast
1 bunch fresh cilantro, thoroughly washed,patted dry,and stems removed
3 cloves garlic
1 (6 ounce) jar quartered artichoke hearts, drained
8 fluid ounces garlic oil or 8 fluid ounces olive oil (preferable)
1 1/2 cups freshly grated parmesan cheese, divided
salt
16 fluid ounces water
16 fluid ounces milk
1 cup polenta
1/3 cup unsalted butter
fresh ground black pepper, to taste
1 tablespoon balsamic vinegar
1 tablespoon olive oil, mixed with
1 dash basil
4 teaspoons freshly grated parmesan cheese
1 tablespoon snipped fresh chives

Steps:

In a food processor fitted with a sharp metal blade, purée the cilantro, garlic, artichoke hearts, salt and 1 cup of the grated Parmesan cheese until smooth.
With the motor running, add the garlic oil in a slow, steady stream.
Pour this mixture into a medium bowl; prick the chicken all over with a fork and then marinate the chicken in the mixture for at least 2 hours.
In a heavy saucepan, mix together the water, milk and polenta; cook over low heat, stirring constantly, for about 30 minutes or until it is thick, and then stir in the butter and ½ cup of the Parmesan and season to taste with salt and pepper; keep warm.
Grill the chicken over medium coals, basting with the remaining marinade, until cooked; cut into bite-size pieces and keep warm.
Divide the polenta evenly among 4 large warmed dishes.
Place the chicken on top and sprinkle with balsamic vinegar and basil-flavoured oil.
Sprinkle more grated Parmesan and snipped chives on top.

HOW TO MAKE PERFECT POLENTA

How to Make Perfect Polenta image

Polenta is nothing more than coarsely ground cornmeal. The classic ratio is 1 part polenta to 4 parts water, but I like to measure the polenta just a little scant of a full cup. I often use chicken broth instead of water. It's a perfect base for any kind of saucy meat or mushroom ragout.

Provided by Chef John

Categories Side Dish Grain Side Dish Recipes Polenta Recipes

Time 55m

Yield 4

Number Of Ingredients 5

Ingredients

4 cups water
1 teaspoon fine salt
1 cup polenta
3 tablespoons butter, divided
½ cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish

Steps:

Bring water and salt to a boil in a large saucepan; pour polenta slowly into boiling water, whisking constantly until all polenta is stirred in and there are no lumps.
Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. Polenta mixture should still be slightly loose. Cover and cook for 30 minutes, whisking every 5 to 6 minutes. When polenta is too thick to whisk, stir with a wooden spoon. Polenta is done when texture is creamy and the individual grains are tender.
Turn off heat and gently stir 2 tablespoons butter into polenta until butter partially melts; mix 1/2 cup Parmigiano-Reggiano cheese into polenta until cheese has melted. Cover and let stand 5 minutes to thicken; stir and taste for salt before transferring to a serving bowl. Top polenta with remaining 1 tablespoon butter and about 1 tablespoon freshly grated Parmigiano-Reggiano cheese for garnish.

Nutrition Facts : Calories 291.2 calories, Carbohydrate 31 g, Cholesterol 33.4 mg, Fat 14.7 g, Fiber 2.7 g, Protein 9.2 g, SaturatedFat 8.2 g, Sodium 1186.1 mg, Sugar 2 g

Tips:

To achieve perfectly tender and juicy chicken, marinate it for at least 30 minutes before cooking. If you have time, marinate it overnight for even better results.
Use a good quality barbecue sauce that you enjoy the taste of. This will make a big difference to the final flavor of the dish.
Cook the chicken over medium heat to prevent it from burning. If the heat is too high, the outside of the chicken will cook too quickly and the inside will be undercooked.
Baste the chicken regularly with the barbecue sauce to keep it moist and flavorful. This will also help to create a nice glaze on the outside of the chicken.
Cook the polenta according to the package directions. Once it is cooked, stir in the butter, Parmesan cheese, and salt and pepper to taste.
Serve the barbecued chicken with the polenta and your favorite sides. Some good options include roasted vegetables, coleslaw, or potato salad.

Conclusion:

This barbecued chicken and polenta recipe is a delicious and easy-to-make meal that is perfect for a summer cookout or potluck. The chicken is juicy and flavorful, and the polenta is creamy and cheesy. With a few simple tips, you can make this dish a hit at your next gathering.

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