Barbecued Chicken Polenta Recipe

Name: Barbecued Chicken Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
In a food processor fitted with a sharp metal blade, puree the cilantro, garlic, artichoke hearts, salt and 1 cup of the grated Parmesan cheese until smooth.
2
With the motor running, add the garlic oil in a slow, steady stream.
3
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.
4
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 1/2 cup of the Parmesan and season to taste with salt and pepper; keep warm.
5
Grill the chicken over medium coals, basting with the remaining marinade, until cooked; cut into bite-size pieces and keep warm.
6
Divide the polenta evenly among 4 large warmed dishes.
7
Place the chicken on top and sprinkle with balsamic vinegar and basil-flavoured oil.
8
Sprinkle more grated Parmesan and snipped chives on top.

2566

kcal

Calories

248

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 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, and more.

Yes, Barbecued Chicken Polenta falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Barbecued Chicken Polenta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions