Grilled Mustard Chicken with Fresh Corn Polenta

Grilled Mustard Chicken with Fresh Corn Polenta: A Simple Summer Delight

Summer is here, and I'm always looking for easy yet impressive meals to enjoy on the patio with my family. This Grilled Mustard Chicken with Fresh Corn Polenta fits the bill perfectly. The sweet corn polenta is the ideal complement to the savory, tangy grilled chicken. It’s a dish that feels both elegant and effortlessly casual, perfect for a weeknight dinner or a relaxed weekend gathering. The preparation itself isn't overly complex, but the results are truly delicious. The simple technique of placing the mustard mixture under the chicken skin delivers intense flavour, and the grill adds a beautiful char that elevates the whole dish.

I love how versatile this recipe is. You can easily adjust the spice level to your liking, adding more or less mustard or even incorporating some chili flakes for a little heat. The polenta is incredibly creamy and smooth, thanks to the addition of mascarpone cheese. It’s a luxurious touch that elevates this dish from simple to sublime. I often find myself making extra polenta because it’s so tasty on its own! Feel free to experiment with different cheeses – ricotta or even parmesan would be delicious additions.

This recipe makes a satisfying and complete meal. The hearty polenta provides a base of carbohydrates, the chicken offers protein, and the fresh corn adds a touch of summer sweetness. It's a balanced and nourishing dinner that's sure to please everyone. Plus, the grilling process adds that smoky flavor that's so characteristic of summer cooking. The char on the chicken is irresistible. It's the perfect combination of crispy skin and juicy meat, a true testament to the simplicity of great food.

Beyond the Plate: This dish is fantastic for entertaining. It's easy to scale up or down depending on the number of guests. I've made it for small family dinners and larger gatherings, and it's always a crowd-pleaser. The preparation can be done ahead of time, which is a huge bonus for busy weeknights or when you're hosting. The chicken can be marinated hours in advance, and you can prepare the polenta components ahead of cooking. This allows you to spend more time enjoying the company of your guests instead of slaving away in the kitchen.

A Taste of Summer: This recipe is more than just a meal; it’s a taste of summer. It encapsulates the season’s bounty—fresh corn, juicy chicken, and the warmth of the grill. It's a dish that evokes feelings of relaxation, family, and delicious food enjoyed together. The combination of flavors and textures is simply delightful. The slight tanginess of the mustard balances beautifully with the sweetness of the corn, while the creamy polenta provides a rich and comforting base.

So, whether you're a seasoned grill master or a kitchen novice, I highly encourage you to give this recipe a try. It's a guaranteed way to impress your family and friends and celebrate the simple pleasures of summer cooking. Enjoy!

Step-by-step

• Whisk onions, mustard, lemon juice, and garlic in medium bowl to blend.
• Using fingertips and leaving 1 side still attached, loosen skin on each chicken thigh.
• Lift skin flap on each and fold back.
• Spoon half of mustard seasoning atop thighs, dividing equally; spread to cover meat.
• Fold skin flap over to enclose seasoning and secure skin with metal pin.
• Sprinkle thighs with salt and pepper on both sides.
• Turn thighs, skin side up, and spread remaining mustard seasoning over skin.
• Transfer to small baking sheet.
• DO AHEAD: Chicken can be prepared 6 hours ahead. Cover and refrigerate.
• Prepare barbecue (medium-high heat).
• Preheat oven to 250°F.
• Brush grill rack generously with olive oil grill chicken until golden brown and cooked through, turning chicken occasionally and moving to cooler spot on grill if browning too quickly, 40 to 50 minutes.
• Transfer grilled chicken to another baking sheet; keep warm in oven while preparing polenta.
• Bring 5 cups water to boil in heavy large saucepan over high heat.
• Gradually whisk in polenta, then 1 1/2 teaspoons coarse salt and sugar.
• 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 and cook, stirring constantly, until corn is tender, about 5 minutes.
• Mix in mascarpone cheese.
• Season polenta to taste with salt and pepper.
• Spoon polenta onto each of 6 plates.
• Top with grilled chicken and serve.