Tuesday, August 24, 2010
Grilled Mustard Chicken with Fresh Corn Polenta
This recipe was so tasty! But the photo here doesn't really tempt you - does it? I think I was in a rush to get stuck in.
It's finally that time of year when everything is in season. I decided to take a break from all our zucchini and tomatoes and pick up some fresh corn at our local farmer's market. Peak-of-the-season corn is really the best. If you love corn (Phil and Mom) this is the perfect summer evening BBQ recipe for you. I would even serve this when entertaining. You can do the marinating ahead of time and just throw the chicken on the BBQ once guests arrive. I always say it's best if you marinant for 5 hours but 1 hour will do if you don't have the time.
We had a lot of extra polenta, so I'll follow with an easy vegetarian recipe for later in the week using up the leftovers.
Thank you Bon Appetite magazine for the summery recipe!
6 green onions, finely chopped
1/4 Cup of Dijon mustard
1 Tbs of fresh lemon juice
1 Large garllic clove, minced
Chicken thighs with skin and bone
5 Cups of water
1 cup of polenta (course cornmeal)
11/2 Tsp of salt
1 Tsp of sugar
1/2 Cup of mascarpone cheese
For the chicken:
Whisk onions, mustard, lemon juice, and garlic in medium bowl to blend. Using fingertips and leaving one side still attached, loosen skin on each chicken thigh. Lift skin flap on each and fold back. Spoon half of mustard mixture atop thighs, dividing equally and spread to cover meat. Fold skin flap back and seal with toothpick. Sprinkle with salt and pepper on both sides and turn skin side up, and spread remaining mustard mixture over skin. Transfer chicken to baking dish and let marinate.
Heat BBQ to medium-high heat. Brush grill rack with olive oil. Grill chicken until golden brown and cooked through, turning chicken occasionally and moving to a cooler spot if browning too quickly., 40-50 minutes. Transfer chicken to another baking dish and keep warm in the oven while preparing polenta.
For the polenta:
Boil 5 cups of water in heavy large saucepan. Gradually whisk in polenta, then 11/2 teaspoons of salt and sugar and cook. Reduce heat to medium-low, simmer until polenta is tender, thick, and creamy, whisking often and adjusting heat to maintain gentle simmer, 25 to 30 minutes. Add corn kernels (removed from cob) and cook, stirring constantly, until corn is tender, about 5 minutes. Mix in mascarpone cheese. Season with salt and pepper.