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Dinner recipe · from the recipe book

Grilled Garlic Herb Chicken Spiedini with Polenta

Juicy lemon-garlic chicken thigh skewers charred with zucchini and red onion, served over creamy Parmesan polenta with a bright parsley drizzle.

Grilled Garlic Herb Chicken Spiedini with Polenta

Ingredients

  • 1½ lb680 gChicken thighs, boneless skinlesscut into 1 1/2-inch pieces
  • 2 medium400 gZucchinicut into 1-inch half-moons
  • 2 medium220 gRed onioncut into 1-inch wedges
  • 3½ tbsp45 gOlive oildivided
  • 5 cloves15 gGarlicminced, divided
  • 1 lemon, juiced48 gLemon juicedivided
  • 2 tsp2 gDried oregano
  • ¾ tsp1 gDried rosemarycrumbled
  • ½ tsp1 gCrushed red pepper
  • ¾ tsp5 gSaltdivided
  • ½ tsp1 gBlack pepper
  • ⅓ cup chopped20 gFresh parsleyfinely chopped
  • 1⅓ cups160 gYellow cornmeal, whole-grain
  • 3 cups710 gWater
  • 1 cup (240 ml)240 gMilk, 2%
  • ⅓ cup grated30 gGrated Parmesan

Steps

  1. If using wooden skewers, soak 8 of them in water for 30 minutes.
  2. Make the marinade: whisk 2/3 of the olive oil, 2/3 of the garlic, half the lemon juice, the oregano, rosemary, red pepper flakes, half the salt and the black pepper in a large bowl.
  3. Add the chicken thigh to the marinade, toss to coat, and refrigerate for 30 minutes.
  4. Meanwhile, toss the zucchini and red onion in a second bowl with half of the remaining olive oil and a pinch of the remaining salt.
  5. Thread the chicken, zucchini and red onion alternately onto the skewers; discard any leftover marinade.
  6. For the polenta, bring the water, milk and the rest of the remaining salt (save a pinch for the drizzle) to a simmer in a saucepan, then slowly whisk in the cornmeal.
  7. Cook the polenta on low, stirring often, for 25 to 30 minutes until thick and creamy, then stir in the Parmesan and keep warm.
  8. Preheat the grill to medium-high, about 425°F (220°C), and oil the grates lightly.
  9. Grill the skewers for 12 to 15 minutes, turning every few minutes, until the vegetables are charred and the chicken reaches 165°F (74°C) inside.
  10. Make the drizzle: stir the parsley with the remaining olive oil, remaining garlic, remaining lemon juice and the last pinch of salt.
  11. Spoon the polenta onto plates, top with two skewers each, and spoon the parsley drizzle over.

Check labels: Gluten-free when you buy yellow cornmeal labeled gluten-free.

Contains: Milk. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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