Italian Barbecued Chicken with Polenta Recipe

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

Servings: persons

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

1
Preheat oven to 400 degrees F.
2
Season the chicken liberally with salt and pepper, poultry seasoning, and grill seasoning.
3
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.
4
Meanwhile, add 1 more tablespoon olive oil to the pan and cook pancetta or bacon, if using, until crisp.
5
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.
6
Bring remaining 1 1/2 cups stock and milk to a boil, whisk in polenta and season with salt and pepper.
7
Whisk polenta 2 to 3 minutes until it thickens, stir in butter and cheese, remove from heat.
8
Remove chicken from oven and turn in barbecue sauce.
9
Fill shallow bowls with polenta Top with chicken, spoon extra sauce over chicken and garnish with some torn basil leaves.

1304

kcal

Calories

Fat

Carbs

123

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.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 19 ingredients. The key ingredients include: 4 bone-in chicken thigh and leg or chicken breasts, Salt and freshly ground black pepper, 2 teaspoons poultry seasoning, 2 teaspoons grill seasoning, and more.

Yes, Italian Barbecued Chicken with 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!

Italian Barbecued Chicken with Polenta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions