Honey BBQ Chicken and Charred Corn Polenta.

There’s something irresistibly comforting about a bowl that combines creamy corn polenta with a sweet, sticky chicken topping. Today I’m sharing a recipe that balances bright summer produce with cozy, cheesy polenta and a glossy honey-BBQ glaze. This Honey BBQ Chicken and Charred Corn Polenta is built from simple pantry ingredients, versatile enough for weeknights yet beautiful enough for weekend company.

Why you’ll love this recipe

Rich polenta made creamy with milk, butter, and sharp cheddar sets a luxurious base for chicken glazed in a sweet BBQ-honey mixture. Fresh corn — charred for smoky depth or used raw for bright crunch — folds into the polenta, giving texture and seasonal sweetness. Peaches and avocado add contrast: one grilled or fresh and juicy, the other creamy and cooling. Fresh cilantro and chives finish the dish with herbaceous notes that keep every bite lively. This combination of creamy, sweet, tangy, and savory keeps the plate interesting from the first spoonful to the last.

Ingredients

Use these measured ingredients directly to prep and cook.

• ▢2cup polenta
• ▢3 cups whole milk
• ▢2 tablespoons butter
• ▢3/4 cup shredded sharp cheddar
• ▢2 ears sweet corn — charred, grilled or even left raw, kernels removed from the cob
• ▢kosher salt
• ▢1 1/2 pounds boneless skinless chicken breast or tenders
• ▢1 cup BBQ sauce + more for serving
• ▢1/4 cup honey
• ▢2 peaches sliced (left raw or grilled)
• ▢1 avocado sliced
• ▢handful fresh cilantro
• ▢fresh chopped chives

Equipment

• Medium heavy-bottomed saucepan
• Wooden spoon or spatula
• Grill pan, outdoor grill, or cast-iron skillet for charring corn and peaches
• Skillet for cooking chicken
• Sharp knife and cutting board
• Measuring cups and spoons

Prep at a glance

• Remove kernels from the 2 ears sweet corn and char on a hot pan or grill, or leave raw if you prefer.
• Slice 2 peaches and 1 avocado; set aside.
• Measure and have ready: ▢2 cup polenta, ▢3 cups whole milk, ▢2 tablespoons butter, ▢3/4 cup shredded sharp cheddar, ▢kosher salt.
• Mix the glaze: combine ▢1 cup BBQ sauce with ▢1/4 cup honey.
• Trim the ▢1 1/2 pounds boneless skinless chicken breast or tenders if needed.

Step-by-step instructions

The following steps rewrite the original directions into clearer, sequential actions while keeping the same ingredient amounts and overall order.

1. Start the polenta: In a medium heavy-bottomed saucepan, combine ▢3 cups whole milk and a pinch of ▢kosher salt and bring the milk to a low simmer over medium heat. Keep an eye on it so it doesn’t scorch.
2. Cook the polenta: Slowly whisk in ▢2 cup polenta in a steady stream to avoid lumps. Reduce the heat to low and cook, stirring frequently, until the polenta is thick and tender. This usually takes about 20 to 30 minutes depending on the grind; if it becomes too thick, stir in a splash of extra milk.
3. Finish the polenta: Once the polenta is creamy and smooth, stir in ▢2 tablespoons butter and ▢3/4 cup shredded sharp cheddar. Taste and adjust with additional ▢kosher salt if needed. Remove from the heat and keep warm while you prepare the rest of the meal.
4. Char the corn and peaches (optional): While the polenta cooks, heat a grill pan or skillet over medium-high heat. If using a grill or open flame, preheat it so it’s hot before you begin. Place the kernels from ▢2 ears sweet corn in the hot pan, stirring occasionally, until they develop golden-brown charred spots. For extra flavor, you can also char the ▢2 peaches sliced for 1–2 minutes per side until grill marks appear and the fruit softens slightly. If you prefer raw corn and peaches, skip the charring and use them fresh.
5. Prepare the honey-BBQ glaze: In a small bowl, whisk together ▢1 cup BBQ sauce and ▢1/4 cup honey until smooth. Taste and set aside. Reserve a little extra BBQ sauce for serving if you like a saucier finish.
6. Cook the chicken: Pat ▢1 1/2 pounds boneless skinless chicken breast or tenders dry with paper towels and season lightly with ▢kosher salt. Heat a skillet over medium-high heat and add a touch of oil. When the pan is hot, add the chicken in a single layer and cook until browned and cooked through, about 3–5 minutes per side for tenders, slightly longer for thicker breasts. Use an instant-read thermometer if you have one; the internal temperature should reach 165°F (74°C).
7. Glaze the chicken: Once the chicken is fully cooked, reduce the heat to low and pour the prepared BBQ-honey mixture over the chicken in the skillet. Toss or brush the glaze to coat each piece evenly, then let it cook for 1–2 minutes so the sauce thickens slightly and becomes glossy. If you like a deeper caramelization, transfer the sauced chicken briefly to a hot grill or back into a hot skillet for 30–60 seconds per side, watching closely so the sauce doesn’t burn.
8. Slice and rest the chicken: Transfer the glazed chicken to a cutting board and let it rest for a couple of minutes. Slice into strips or leave whole depending on your presentation preference.
9. Assemble the bowls: Spoon warm polenta into shallow bowls. Stir the charred corn kernels into the polenta if you didn’t already fold them in. Arrange the sliced honey-BBQ chicken over the polenta. Add the sliced ▢2 peaches and ▢1 avocado sliced on the side or on top for contrast.
10. Finish with herbs and extra sauce: Scatter a handful of fresh cilantro and a sprinkle of fresh chopped chives over each bowl. Drizzle a little extra ▢1 cup BBQ sauce if desired, and season with a final pinch of ▢kosher salt to taste.

Serving suggestions

This Honey BBQ Chicken and Charred Corn Polenta is a full meal on its own, but a few small sides elevate it nicely. A crisp green salad with lime vinaigrette cuts through the richness, while quick-pickled red onion brightens the plate. If you’re serving a crowd, offer extra BBQ sauce at the table and a dish of chopped herbs for garnish.

Make-ahead and storage

You can make the polenta up to a day ahead and keep it covered in the refrigerator. Reheat gently on the stove with a splash of milk to loosen it. Cooked chicken keeps well in an airtight container for 3–4 days; reheat gently and add a touch of extra BBQ sauce to revive the glaze. Charred corn and grilled peaches keep their texture for a day in the fridge if stored separately.

Ingredient notes and swaps

• Polenta: Use coarse or medium-ground polenta for the best texture. Instant polenta cooks faster but will change the timing; if you opt for instant, follow package instructions and reduce simmer time accordingly.
• Milk: Whole milk makes the polenta creamier. You can swap in a plant-based milk for a dairy-free version, but the texture will be slightly different.
• Cheddar: Sharp cheddar adds tang and depth. If you prefer a milder cheese, use a mild cheddar or a blend.
• Chicken: Boneless skinless chicken breast or tenders are listed; tenders cook faster and are easy to glaze. Trim any excess fat and pat dry before cooking for a better sear.
• BBQ sauce and honey: The proportions of ▢1 cup BBQ sauce to ▢1/4 cup honey give a balanced glaze—sweet without overpowering. Adjust the honey if you like it sweeter.

Flavor tips

• For smoky depth, char the corn and peaches on an open flame or very hot cast-iron grill pan.
• Reserve a little corn raw and fold it in at the end if you want bright, crunchy pops against the creamy polenta.
• Add a squeeze of lime or lemon over the finished bowls if you want brighter acidity to cut through the richness.

Final notes

This Honey BBQ Chicken and Charred Corn Polenta is the kind of dish that feels indulgent but comes together with everyday ingredients. The creamy polenta anchors bold flavors while the charred corn and juicy peaches keep it fresh. Make it for a weekend dinner when you want something comforting and colorful, or pull it together on a weeknight when you’re craving a little extra comfort. Enjoy — and don’t forget the extra BBQ sauce for drizzling.