Grilled Mustard Chicken with Fresh Corn Polenta Recipe


ingredients - chicken:

6 green onions - finely chopped

1/4 cup mustard

1 tablespoon fresh lemon juice

1 large clove Hardneck Garlic - pressed

6 large chicken thighs - bone in/skin on

olive oil

ingredients - polenta:

5 cups water

1 cup polenta

1-1/2 teaspoons sea salt

1 teaspoon India Tree Superfine Caster Cane Sugar

2 cups corn kernels - cut from fresh corn-on-the-cob (about 3 ears of corn)

1/2 cup mascarpone cheese

sea salt and freshly ground Tellicherry Pepper to taste


Grilled Mustard Chicken with Fresh Corn Polenta Recipe
Adapted from Bon Appetit - 6 servings

If you love the taste of onion and mustard, then this is the grilled chicken for you. Easy to do, and so tasty.

The creamy polenta creates a nice, creamy bed for the chicken, and is a wonderful way to both use up leftover corn-on-the-cob, and soak up the wonderfully mustardy juices of the chicken. If you use already cooked corn-on-the-cob, add the corn about 1 minute before the polenta is done.

directions - chicken
1. Whisk onion, mustard, lemon juice and garlic together in a medium bowl.

2. Using hands, loosen chicken skin on each thigh, making sure to leave 1 side attached.

3. Spoon half of the mustard mixture under the skin covering meat evenly as possible and dividing equally among thighs.

4. Fold skin flap over to enclose mixture and secure skin with a metal pin.

5. Sprinkle thighs with salt and pepper on both sides of the thighs.

6. Spread remaining mixture atop the thighs, spreading evenly.

7. Transfer thighs to baking sheet. (Chicken can also be prepared up to 6 hours in advance, and stored covered in the fridge.

8. Prepare barbecue (medium-high heat) or preheat oven to 250-degrees. Brush grill rack generously with olive oil.

9. Grill chicken until golden brown and cooked through, turning chicken occationally and moving to cooler spot on grill if browning too quickly around 20 minutes - 40 to 50 minutes in the oven. Check with thermometer.

10. Transfer grilled chicken to another baking sheet and keep warm in oven while preparing polenta.

directions - polenta
1. Bring 5 cups of water to boil in heavy large saucepan over high heat.

2. Gradually whisk in polenta, then 1-1/2 teaspoons sea salt and sugar.

3. Reduce heat to medium-low and simmer until polenta is tender, thick, and creamy - whisking often adjusting heat to maintain a gentle simmer - about 25 to 30 minutes.

4. Add corn kernels and cook, stirring constantly, until corn is tender - about 5 minutes if corn is uncooked, about 1 minute if corn is pre-cooked.

5. Mix in mascarpone cheese, season with sea salt and pepper to taste.

6. Spoon polenta onto each plate, top with grilled chicken thighs and serve.