BBQ Chicken

1. In a mixing bowl combine chicken, olive oil, lemon zest, black pepper and Italian seasoning, making sure the chicken is well coated with the seasoning.

2. Heat the BBQ to a medium heat. Lightly brush the grill with oil. Place the chicken onto the grill skin side down. Cook for 4 to 5 minutes to give the skin char marks then turn the chicken over so that it is skin side up. Cover the grill and cook for 35 minutes or until the chicken has an internal temperature of 74°C. Take the chicken of the grill and allow to rest for 10 minutes before serving.

Grilled Courgettes

1. Place the courgettes, olive oil and kiwi seasoning in a bowl, mix until the courgettes are well coated in olive oil.

2. Heat a griddle pan or the BBQ grill until hot and cook for about 30 seconds per side or until the courgettes are just tender, remove from the BBQ and drain on a paper towel.

3. In a mixing bowl combine the cooked courgette, chopped mint and white balsamic and drizzle with olive oil. Transfer to a serving bowl and garnish with fresh mint and lemon zest.

Polenta

1. In a large saucepan, bring the milk, chicken stock and butter to the boil. Add Italian seasoning and whisk in the polenta. Add the mascarpone and parmesan cheeses and simmer for 10 minutes partially covered and stirring every 5 minutes or until the polenta is thick, smooth and creamy.

2. Check the seasoning and adjust consistency by adding milk or water to the polenta. Polenta may be made up to 20 minutes ahead of time and kept covered until ready to serve.

Assembly

1. To serve place the chicken pieces on top of the cheesy polenta with the courgette salad accompanying alongside.