Barbecued Chicken Polenta Recipes

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ITALIAN BARBECUED CHICKEN WITH POLENTA



Italian Barbecued Chicken with Polenta image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 58m

Yield 4 servings

Number Of Ingredients 19

4 bone-in chicken thigh and leg or chicken breasts
Salt and freshly ground black pepper
2 teaspoons poultry seasoning
2 teaspoons grill seasoning
3 tablespoons extra-virgin olive oil
4 thick cut slices pancetta or bacon, chopped
1 medium red onion, chopped
2 cloves garlic, grated or finely chopped
1 to 2 sprigs fresh rosemary, finely chopped
1/4 cup balsamic vinegar
3 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 cup tomato sauce
2 1/2 cups chicken stock
1 1/2 cups milk
1 cup quick cooking polenta
2 tablespoons butter
1/2 cup grated Parmiginao-Reggiano
Torn fresh basil leaves

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.

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

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.

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

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.

SLOW COOKER BARBEQUE CHICKEN



Slow Cooker Barbeque Chicken image

A little spicy barbeque chicken that simmers all day in the slow cooker. Super easy preparation.

Provided by mrs.pie

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 4h10m

Yield 4

Number Of Ingredients 6

4 skinless, boneless chicken breast halves
1 (18 ounce) bottle barbeque sauce (such as Sweet Baby Ray's®)
¼ cup distilled white vinegar
¼ cup brown sugar
1 teaspoon garlic powder
½ teaspoon red pepper flakes

Steps:

  • Put chicken breast halves in a slow cooker.
  • Whisk barbeque sauce, vinegar, brown sugar, garlic powder, and red pepper flakes together in a bowl until the sugar dissolves; pour over the chicken.
  • Cook on Low for 4 to 6 hours.

Nutrition Facts : Calories 364.3 calories, Carbohydrate 59.9 g, Cholesterol 60.8 mg, Fat 2.8 g, Fiber 0.9 g, Protein 23.1 g, SaturatedFat 0.7 g, Sodium 1463.9 mg, Sugar 46.4 g

GRILLED ROSEMARY CHICKEN BREASTS



Grilled Rosemary Chicken Breasts image

This easy, quick, and light dish has exceptional flavor. The rosemary plays perfectly with strong garlic flavor and a hint of lemon for bright fresh flavor. This is a must try for summer.

Provided by Semigourmet

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 50m

Yield 4

Number Of Ingredients 8

8 cloves garlic, minced
3 tablespoons olive oil
2 tablespoons minced fresh rosemary
1 ½ tablespoons Dijon mustard
1 ½ tablespoons lemon juice
¼ teaspoon ground black pepper
⅛ teaspoon kosher salt
4 boneless, skinless chicken breast halves

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Whisk garlic, olive oil, rosemary, mustard, lemon juice, ground black pepper, and salt together in a bowl.
  • Place chicken breasts in a resealable plastic bag. Pour garlic mixture over chicken, reserving 1/8 cup. Seal bag and massage marinade into chicken. Let stand for 30 minutes at room temperature.
  • Place chicken on preheated grill and cook for 4 minutes. Turn the chicken, baste with reserved marinade, and continue to grill until cooked through, about 5 minutes. Cover with foil and let rest for at least 2 minutes before serving.

Nutrition Facts : Calories 232 calories, Carbohydrate 3.9 g, Cholesterol 65.8 mg, Fat 11.6 g, Fiber 0.3 g, Protein 26.7 g, SaturatedFat 1.8 g, Sodium 276 mg, Sugar 0.2 g

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