BBQ Grilled Chicken Legs with Cheesy Polenta and a Strawberry Feta Spinach Salad

Servings:
BBQ Grilled Chicken Legs with Cheesy Polenta and a Strawberry Feta Spinach Salad 4.75/5 (8 votes)

My kids love chicken legs, but you could also use thighs or breasts; boneless or skinless. It’s really up to you. When you heat the grill, get the polenta started. Then you can throw together the salad and vinaigrette. You’ll notice the vinaigrette calls for seedless jam but doesn’t specify a flavor. I’ve done this so you can use what you have. The recipe is very simple and lot of jams and jellies will work. I’ve used raspberry, plum, and cherry in the past - all with great results. Oh, and don’t worry about a few seeds either. Just remove any large pieces of fruit before drizzling over the salad. Enjoy!

BBQ Grilled Chicken Legs

SERVINGS : 4 PEOPLE COOK TIME : MINUTES PREP TIME : MINUTES

INGREDIENTS

  • 8 chicken legs
  • kosher salt and pepper
  • 1/2 cup barbecue sauce

DIRECTIONS

  1. Heat grill to medium high.
  2. Season chicken with kosher salt and pepper.
  3. Grill over direct heat until nice and crispy.
  4. Transfer to indirect heat and let cook through.
  5. When the legs are almost finished cooking, baste with barbecue sauce.
  6. Serve remaining sauce at the table.

Nutritional Information

Serving Size 323g Calories 602 Fat 21 Sat Fat 6 Sodium 601 Carbs 11 Sugars 8 Fiber 0 Protein 84.

Cheesy Polenta

SERVINGS : 4 PEOPLE COOK TIME : MINUTES PREP TIME : MINUTES

INGREDIENTS

  • 1 cup polenta
  • 3 cups water
  • 1/2 cup sharp cheddar cheese, grated
  • kosher salt and pepper

DIRECTIONS

  1. Bring water to a boil.
  2. Add polenta, stir to combine, and bring to a simmer.
  3. Let cook, stirring frequently, for about 30 minutes (or according to package directions).
  4. Stir in cheddar and season with salt and pepper.

Nutritional Information

Serving Size 230g Calories 163 Fat 1 Sat Fat 0 Sodium 93 Carbs 30 Sugars 0 Fiber 1 Protein 6.

Strawberry Feta Spinach Salad

SERVINGS : 4 PEOPLE PREP TIME : MINUTES

INGREDIENTS

  • 3 cups baby spinach
  • 1 cup strawberries, sliced
  • 1/4 cup feta cheese crumbles (or goat cheese crumbles), crumbled
  • Vinaigrette
  • 1 1/2 tablespoons seedless jam
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon pepper

DIRECTIONS

  1. I used seedless raspberry jam but you can use any flavor. If you don’t have seedless, that’s fine too. Use what you have.
  2. Heat the jam in the microwave for about 15 seconds to soften.
  3. Using a whisk combine jam with the remaining vinaigrette ingredients.
  4. Plate spinach, top with strawberries and feta, and drizzle with vinaigrette.

Nutritional Information

Serving Size 97g Calories 170 Fat 14 Sat Fat 3 Sodium 274 Carbs 9 Sugars 5 Fiber 1 Protein 2.

NOTES

KID NOTE: Instead of salad, the kids were served sliced strawberries.

VEGETARIAN TIP: Replace the chicken with chunked zucchini, portabella mushroom, and onion. Skewer veggies and brush with barbecue sauce.

GLUTEN MODIFICATIONS: Use gluten free barbecue sauce or make your own.

6 Comments

  1. Palebrew says:

    I don’t have a grill. How would you suggest I cook the chicken legs?

    • sstabenow says:

      Cook them in the oven at 400 for 45 minutes or so. Prick with a fork near the bone; if juices run clear, they are cooked.

  2. kristenr77 says:

    This salad was amazing!

  3. wittig says:

    I used 8 boneless skinless chicken thighs, mixed them with barbecue sauce, baked them in the oven at 400 degrees for 20 minutes then broiled them for a couple of minutes. These well definitely go into rotation as an easy favorite.

  4. Leigh says:

    I just made the salad. It was great!

  5. Janee says:

    Yum!!! So delicious! Kids didn’t love the polenta but they did try it. We will be making this again.

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