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Italian Grilled Chicken Thighs

With Garlic Parmesan Polenta

For the chicken thighs

For the garlic parmesan polenta

  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 3 cups chicken broth
  • 2 cups polenta
  • 1 cup grated parmesan cheese
  • 2 tablespoons butter

Coat the chicken thighs all over in the Juicy Bird Italian Brine. Set in a single layer on a baking sheet and brine for at least 24 hours in the fridge.

 

When your chicken is brined, heat a gas or charcoal grill for two-zone medium cooking. Remove the chicken from the fridge and grill skin side down over direct heat until just crispy. Turn the chicken thighs over onto the indirect heat and cook until they reach 160 degrees F, about 15 to 18 minutes.

 

While the chicken cooks over indirect heat, make the polenta. Heat the oil in a medium saucepan. Add the garlic and cook until fragrant, about a minute. Add the broth and bring to a simmer. Whisk in the polenta and cook until tender and creamy, about 10 minutes. Add the parmesan and butter and whisk again until smooth.

 

Spread the polenta onto a serving tray and top with the chicken. Season with additional salt and olive oil just before serving.
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Italian Grilled Chicken Thighs With Garlic Parmesan Polenta

Author Mark & Fey
Print Pin
Course Dinner, Lunch
Keyword Chicken Thighs, Poultry

Ingredients

For the chicken thighs

  • 2 pounds bone-in skin-on chicken thighs, about 8 total
  • 2 tablespoons Juicy Bird Italian Brine our brine from Spiceology
  • Flakey salt for finishing
  • Olive oil for finishing

For the garlic parmesan polenta

  • 2 tablespoons olive oil
  • 3 cloves garlic minced
  • 3 cups chicken broth
  • 2 cups polenta
  • 1 cup grated parmesan cheese
  • 2 tablespoons butter

Instructions

  • Coat the chicken thighs all over in the Juicy Bird Italian Brine. Set in a single layer on a baking sheet and brine for at least 24 hours in the fridge.
  • When your chicken is brined, heat a gas or charcoal grill for two-zone medium cooking. Remove the chicken from the fridge and grill skin side down over direct heat until just crispy. Turn the chicken thighs over onto the indirect heat and cook until they reach 160 degrees F, about 15 to 18 minutes.
  • While the chicken cooks over indirect heat, make the polenta. Heat the oil in a medium saucepan. Add the garlic and cook until fragrant, about a minute. Add the broth and bring to a simmer. Whisk in the polenta and cook until tender and creamy, about 10 minutes. Add the parmesan and butter and whisk again until smooth.
  • Spread the polenta onto a serving tray and top with the chicken. Season with additional salt and olive oil just before serving.

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