Italian Barbecued Chicken With Polenta Recipes

ITALIAN BARBECUED CHICKEN WITH POLENTA

Steps:

• Preheat oven to 400 degrees F.
• Season the chicken liberally with salt and pepper, poultry seasoning, and grill seasoning. Heat 2 tablespoons olive oil in a medium skillet and brown the chicken a few minutes on each side to put some of it's flavor and drippings into the pan then transfer to oven and roast 15 minutes more or until juices run clear. Meanwhile, add 1 more tablespoon olive oil to the pan and cook pancetta or bacon, if using, until crisp. Add onions, garlic and rosemary, cook 5 minutes then add the vinegar, sugar, Worcestershire, tomato sauce and 1/2 cup chicken stock, reduce heat to low and let sauce simmer 5 minutes more.
• Bring remaining 1 1/2 cups stock and milk to a boil, whisk in polenta and season with salt and pepper. Whisk polenta 2 to 3 minutes until it thickens, stir in butter and cheese, remove from heat.
• Remove chicken from oven and turn in barbecue sauce. Fill shallow bowls with polenta Top with chicken, spoon extra sauce over chicken and garnish with some torn basil leaves.

POLENTA AND CHICKEN TARTLETS

Steps:

• For the tartlets: Make the polenta according to package instructions. Just before the polenta is finished thickening, add the cream, salt, and pepper. Pour the polenta onto a greased, rimmed baking sheet. Set aside to cool and firm up, about 30 minutes.
• For the topping: In a medium bowl, combine the chicken, pesto, salt, and pepper. Stir to combine.
• To assemble: Using a 2-inch diameter scalloped cookie cutter, cut the polenta into tartlet shapes, about 24, and place them on a serving platter. Top each polenta tartlet with a spoonful of chicken. Top the chicken with a few dried cranberries. Serve.

BBQ CHICKEN POLENTA WITH FRIED EGG

Steps:

• In a small saucepan, combine chicken, barbecue sauce and cilantro; heat through over medium heat, stirring occasionally., In a large skillet, heat 1 tablespoon oil over medium-high heat. Add polenta; cook until lightly browned, 2-3 minutes on each side. Transfer to a serving plate; keep warm., In same pan, heat remaining oil over medium-high heat. Add garlic; cook and stir 1 minute. Break eggs, 1at a time, into pan. Reduce heat to low. Cook to desired doneness, turning after whites are set, if desired. Serve over polenta with chicken mixture.

CRISP ITALIAN CHICKEN & POLENTA

Steps:

• Heat oven to 220C/fan 200C/gas 7. Using your fingers, roughly break up the polenta into small chunks and scatter in the bottom of a small roasting tin. Tip in the parmesan and mix. Sit the chicken breasts, cherry tomatoes, rosemary and garlic on top of the polenta, drizzle with olive oil, then season to taste.
• Roast for 25 mins until the chicken skin is crisp and golden, and the polenta and cheese are turning crusty around the edges. Serve with a green salad.

BARBECUED CHICKEN POLENTA

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.

ITALIAN MARINATED BARBECUED CHICKEN

Steps:

• In a medium mixing bowl, combine all ingredients (except chicken) and whisk thoroughly.
• In a wide, shallow re-sealable dish, arrange chicken pieces in one layer (Note: A gallon-sized baggie could be used instead).
• Pour marinade over chicken pieces and cover dish.
• Marinate refrigerated for 2-24 hours, occasionally turning chicken pieces for full coverage.
• Preheat grill to medium-high heat.
• Grill chicken for 20-30 minutes, turning and basting with marinade every five minutes, until cooked through. Chicken is cooked through when a fork pierced through the thickest part releases clear juice, or the internal temperature reaches 170°F.
• Serve and enjoy!

GRILLED MUSTARD CHICKEN WITH FRESH CORN POLENTA

Steps:

• For chicken:
• Whisk onions, mustard, lemon juice, and garlic in medium bowl to blend. Using fingertips and leaving 1 side still attached, loosen skin on each chicken thigh. Lift skin flap on each and fold back. Spoon half of mustard seasoning atop thighs, dividing equally; spread to cover meat. Fold skin flap over to enclose seasoning and secure skin with metal pin. Sprinkle thighs with salt and pepper on both sides. Turn thighs, skin side up, and spread remaining mustard seasoning over skin. Transfer to small baking sheet. DO AHEAD: Chicken can be prepared 6 hours ahead. Cover and refrigerate.
• Prepare barbecue (medium-high heat). Preheat oven to 250°F. Brush grill rack generously with olive oil grill chicken until golden brown and cooked through, turning chicken occasionally and moving to cooler spot on grill if browning too quickly, 40 to 50 minutes. Transfer grilled chicken to another baking sheet; keep warm in oven while preparing polenta.
• For polenta:
• Bring 5 cups water to boil in heavy large saucepan over high heat. Gradually whisk in polenta, then 1 1/2 teaspoons coarse salt and sugar. Reduce heat to medium-low; simmer until polenta is tender, thick, and creamy, whisking often and adjusting heat to maintain gentle simmer, 25 to 30 minutes. Add corn kernels and cook, stirring constantly, until corn is tender, about 5 minutes. Mix in mascarpone cheese. Season polenta to taste with salt and pepper.
• Spoon polenta onto each of 6 plates. Top with grilled chicken and serve.