Grilled Chicken Legs and Thighs with Creamy Polenta and Spring Onions
recipes by rustic chef tim bodell
This Grilled Chicken Legs and Thighs with Creamy Polenta and Spring Onions
should be paired with: Director’s Cut Cinema (Zinfandel, Cabernet Sauvignon, Cabernet Franc). A red wine blend balancing cabernet sauvignon blue fruit and zinfandel spice. This pairing is warm, inviting, rich, and intense without overpowering the meal.
- 1 tablespoon extra-virgin olive oil
- 1⁄2 cup balsamic vinegar
- 2 tablespoons chopped herbs (rosemary, thyme, etc)
- 6 cloves of garlic, sliced thin
- 4 each chicken legs and thighs
- 4 cups water
- 1 cup milk
- 1 cup cornmeal
- 2 tablespoons butter
- 1⁄4 cup Parmigiano Reggiano cheese, grated
- Salt and pepper
- 4 or 8 each spring onions, dependent on size
- 1 teaspoon olive oil
Make the chicken marinade by combining the extra virgin olive oil, vinegar, herbs, and garlic. Place the chicken in one layer in an appropriately sized pan and pour the marinade over it. Allow to marinate overnight in your refrigerator, flipping occasionally. The next day when you are ready to cook, preheat grill to medium high heat. Start the polenta by bringing the water and milk to a simmer. Once the liquid simmers, slowly add the cornmeal, whisking the entire time. Lower the heat to low and whisk often so the polenta doesn’t clump. Cook for about 20 minutes until the cornmeal is soft and the polenta thickened. Add butter, Parmigiano Reggiano cheese, and season to taste with salt and pepper. Set aside. Remove the chicken from the marinade and pat dry. Place the chicken onto a preheated and clean grill and cook until an internal temperature of 165 degrees is achieved. Remove the chicken and allow to rest. Toss the spring onions in the olive oil and season to taste with salt and pepper. Grill the onions until soft and caramelized. To serve, put a scoop of polenta on a plate, followed by a piece of chicken, and the grilled spring onion.
