BBQ Chicken Skewar Over Creamy Polenta

Rufus Teague

Prep time:
Cook time:
2 Ratings
This tasty dish is simple and looks like it took a long time to make. Creamy polenta makes a great sidekick to the flavorful BBQ chicken.


  • 2 cups polenta
  • 3 cups whole milk
  • 2 tablespoons butter
  • salt
  • 1 lb boneless skinless chicken breasts
  • 1 bunch cilantro
  • 1 avocado, sliced
  • chives, finely chopped
  • Rufus Teague Whiskey Maple BBQ Sauce


  1. To make polenta, bring 3 cups of water and 3 cups of whole milk to a boil. Stir in the polenta and cook for 15-20 minutes until nice and creamy. Season with salt and pepper. Keep warm until ready to serve.
  2. On a grill top or pan, cook your chicken breasts over medium heat, flipping regularly until they are fully cooked. Set aside and let rest for 5 minutes.
  3. Cut chicken into 1" pieces and toss them in a large bowl with Rufus Teague Whiskey Maple BBQ Sauce. Go ahead and skewer your chicken.
  4. In a serving bowl, scoop your creamy polenta. Top the bowl with fresh cilantro and chives. Then, lay a few BBQ chicken skewers over the bowl and serve immediately.