Honey BBQ Chicken and Charred Corn Polenta.
Creamy corn polenta topped with honey-BBQ chicken, charred corn, peaches, avocado, and fresh herbs.
Servings: 6 servings
Ingredients
- 2 cup polenta
- 3 cup whole milk
- 2 tablespoon butter
- 3/4 cup shredded sharp cheddar
- 2 ear sweet corn charred, grilled, or raw; kernels removed from the cob
- kosher salt to taste
- 1 1/2 pound 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 chives chopped, for garnish
Instructions
- In a large pot, bring 3 cups water and 3 cups whole milk to a low boil.
- Whisk in 2 cups polenta, reduce heat to medium-low, and cook, stirring often, 15–20 minutes until thickened.
- Stir in 2 tablespoons butter and 3/4 cup shredded sharp cheddar until melted, then fold in the corn kernels and season with kosher salt and pepper to taste.
- Preheat a grill or grill pan to medium-high heat.
- In a large zip-top bag or bowl, combine 1 1/2 pounds chicken and 1 cup BBQ sauce with 1/4 cup honey; toss to coat evenly.
- Grill the chicken 3–4 minutes per side, flipping gently 2–3 times, brushing with any remaining sauce, until cooked through and lightly charred.
- Remove the chicken and let rest 5 minutes, then slice against the grain.
- Divide the polenta among bowls, top with sliced peaches, sliced avocado, and the sliced BBQ chicken.
- Garnish with fresh cilantro and chopped chives and serve with extra BBQ sauce if desired.
Equipment
- Large Pot
- Whisk
- grill or grill pan or skillet
- large zip-top bag or bowl
- Knife
- Cutting Board
- Serving bowls
Notes
- Char the corn on the grill for the best flavor.
- Slice chicken against the grain for tender pieces.
- Use whole milk for a creamier polenta.
- Adjust honey amount for desired sweetness.