BBQ Spiced Chicken, Salsa Salad and Pumpkin-Chipotle Polenta


  • 1 tablespoon grill seasoning
  • 2 tablespoons chili powder
  • 1/2 tablespoon ground cumin
  • 1 tablespoon coriander
  • 3 tablespoons dark brown sugar
  • 4 boneless skinless chicken breasts
  • 4 tablespoons extra virgin olive oil (EVOO), divided
  • 4 plum tomatoes, chopped
  • 1 yellow bell pepper, seeded and chopped
  • 1 red onion, chopped
  • 1/4 fresh pineapple, cut into spears and grilled
  • 2 limes
  • A handful fresh cilantro leaves, chopped
  • Salt and freshly ground black pepper
  • 2 cups chicken stock
  • 1 cup milk or half-and-half
  • 1 chipotle in adobo, finely chopped and 2 teaspoons adobo sauce
  • 3/4 cup quick cooking polenta
  • 1 can pumpkin puree (15 ounces)
  • 2 tablespoons butter
  • 2 tablespoons honey


Heat grill pan over medium-high heat.

Mix spices and sugar in a large plastic food storage bag. Coat chicken with 1 tablespoon EVOO and add to bag. Coat the chicken evenly in the spices and sugar. Let the chicken hang out a few minutes.

Chop and combine the tomatoes, bell pepper, onions and grilled pineapple spears.

Place chicken on grill and cook 6-7 minutes on each side.

Dress the salad with lime and a couple tablespoons EVOO. Season the salad with cilantro, salt and pepper.

Heat the stock and milk or half-and-half in a sauce pot with chipotle and adobo sauce. Whisk in the polenta and thicken 2-3 minutes, stir in pumpkin to warm through. Stir in butter and honey and season with salt and pepper.

Serve polenta with chicken and salsa salad

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