"Grilled Chicken Polenta with Nectarine Blackberry Salsa" is a flavorful and colorful dish that combines the smoky taste of grilled chicken with creamy polenta and a refreshing salsa made from nectarines, blackberries, and a hint of spice. This dish is perfect for a summer cookout or a casual weeknight dinner. The combination of textures and flavors in this dish is sure to please everyone at the table, and it's easy to make, too!
Check out the recipes below so you can choose the best recipe for yourself!
GRILLED CHICKEN & POLENTA WITH NECTARINE-BLACKBERRY SALSA
Steps:
- Step 1 Preheat grill to medium-high. Step 2 Combine 1 tablespoon oil, cumin, 3/4 teaspoon salt and pepper in a small bowl. Rub 1 teaspoon of the mixture all over polenta. Rub the rest into both sides of chicken. Cut the polenta crosswise into 8 slices. Rub the cut sides of nectarine halves with the remaining 1 teaspoon oil. Step 3 Oil the grill rack (see Tip). Place the chicken, polenta slices and nectarines on the grill. Grill the polenta until hot and slightly charred, 3 to 4 minutes per side. Transfer to a clean plate; tent with foil to keep warm. Grill the nectarines, turning occasionally, until tender, 6 to 8 minutes total. Grill the chicken, until cooked through and no longer pink in the middle, 6 to 8 minutes per side. Transfer the chicken and nectarines to a cutting board. Coarsely chop the nectarines. Let the chicken rest for 5 minutes, then thinly slice. Step 4 While the chicken rests, combine the chopped nectarines, blackberries, cilantro, lime juice, hot sauce and the remaining 1/4 teaspoon salt in a medium bowl. Layer the polenta, chicken and fruit salsa on 4 plates and serve. RECIPE TIPS Tip: To oil the grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Don't use cooking spray on a hot grill.)
ITALIAN BARBECUED CHICKEN WITH POLENTA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 58m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 400 degrees F.
- Season the chicken liberally with salt and pepper, poultry seasoning, and grill seasoning. 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. Meanwhile, add 1 more tablespoon olive oil to the pan and cook pancetta or bacon, if using, until crisp. 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.
- Bring remaining 1 1/2 cups stock and milk to a boil, whisk in polenta and season with salt and pepper. Whisk polenta 2 to 3 minutes until it thickens, stir in butter and cheese, remove from heat.
- Remove chicken from oven and turn in barbecue sauce. Fill shallow bowls with polenta Top with chicken, spoon extra sauce over chicken and garnish with some torn basil leaves.
GRILLED POLENTA BITES WITH BLACK BEAN SALSA
Grilled polenta rounds are crispy on the outside, tender on the inside, and topped with a fresh salsa for a light and refreshing appetizer in the hot summer months.
Provided by Soup Loving Nicole
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- Combine black beans, tomato, onion, jalapeno, cilantro, lime juice, and 1 teaspoon salt in a bowl. Stir to combine. Set aside.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Lay polenta rounds on a clean work surface and brush the tops with olive oil. Flip the rounds over and brush the other side with olive oil. Lightly season one side.
- Grill polenta rounds for 5 minutes. Using a spatula, flip them over and grill for 5 minutes longer. Top with black bean salsa just before serving.
Nutrition Facts : Calories 124.2 calories, Carbohydrate 18.8 g, Fat 3.6 g, Fiber 4.6 g, Protein 4.6 g, SaturatedFat 0.5 g, Sodium 689.3 mg, Sugar 1.4 g
CHICKEN BREAST WITH FRESH NECTARINE SALSA
Plump roast chicken with a quick, raw fruit salsa. It's fresh and easy and the salsa is great with fish as well.
Provided by rsarahl
Categories Chicken
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F.
- Comine 2 Tbsp oil, cumin, 1/2 tsp salt and pepper and brush the mixture on the chicken breasts.
- Arrange prepared chicken on a baking sheet and place in the oven to roast for 40 minutes, or until the juices run clear.
- In a small bowl, combine nectarines, onion, cilantro, vinegar, lime juice, lime zest, garlic and remaining oil and salt.
- Cover with plastic wrap and place in the refrigerator until chicken is ready.
- When chicken is cooked, transfer the pieces to serving plates and either top with the salsa, or serve it on the side.
Nutrition Facts : Calories 219.3, Fat 13.8, SaturatedFat 2.9, Cholesterol 46.4, Sodium 338.8, Carbohydrate 8.2, Fiber 1.3, Sugar 4.8, Protein 16
GRILLED CHICKEN & POLENTA WITH NECTARINE-BLACKBERRY SALSA
EatingWell Magazine, July/August 2007 - Low Cal/Hi Fiber/Heart Healthy/ & Diabetes Appropriate. Grilled nectarines and fresh blacknerries become a wonderful summery salsa for cumin-rubbed chicken and polenta into a very special dish! Serve with a spinach salad and a crisp glass of rosé. :) 5 minute resting time has not been accounted for.
Provided by Manami
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat grill to medium-high & oil the grill (use a paper towel away from the flames & spray - use tongs to oil the rack.).
- Combine 1 tablespoon oil, cumin, Mrs Dash seasoning, 3/4 teaspoon salt and pepper in a small bowl.
- Rub 1 teaspoon of the mixture all over polenta.
- Rub the rest into both sides of chicken.
- Cut the polenta crosswise into 8 slices.
- Rub the cut sides of nectarine halves with the remaining 1 teaspoon oil.
- Place the chicken, polenta slices and nectarines on the grill.
- Grill the polenta until hot and slightly charred, 3 to 4 minutes per side.
- Transfer to a clean plate; tent with foil to keep warm.
- Grill the nectarines, turning occasionally, until tender, 6 to 8 minutes total.
- Grill the chicken, until cooked through and no longer pink in the middle, 6 to 8 minutes per side.
- Transfer the chicken and nectarines to a cutting board.
- Coarsely chop the nectarines.
- Let the chicken rest for 5 minutes, then thinly slice.
- While the chicken rests, combine the chopped nectarines, blackberries, cilantro, lime juice, hot sauce and the remaining 1/4 teaspoon salt in a medium bowl.
- Layer the polenta, chicken and fruit salsa on 4 plates and serve.
Nutrition Facts : Calories 715.2, Fat 20.1, SaturatedFat 4, Cholesterol 72.6, Sodium 550.9, Carbohydrate 102.5, Fiber 13.5, Sugar 9.7, Protein 34.9
Tips:
- Use fresh, ripe ingredients: The fresher and riper the ingredients, the better your grilled chicken polenta with nectarine-blackberry salsa will taste.
- Marinate the chicken: Marinating the chicken in a flavorful mixture of olive oil, herbs, and spices will help to tenderize and flavor the chicken.
- Grill the chicken over medium heat: Grilling the chicken over medium heat will help to prevent it from drying out.
- Make the polenta according to the package directions: Polenta is a cornmeal dish that is typically cooked in milk or water. Be sure to follow the package directions for the best results.
- Make the nectarine-blackberry salsa just before serving: The salsa is best when it is fresh. If you make it ahead of time, it will lose some of its flavor.
Conclusion:
Grilled chicken polenta with nectarine-blackberry salsa is a delicious and easy-to-make dish that is perfect for a summer meal. The chicken is tender and flavorful, the polenta is creamy and rich, and the salsa is sweet and tangy. This dish is sure to please everyone at your table.
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