BBQ Chicken Skewers Over Creamy Polenta

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Note: Wash hands with soap and water.
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. Heat grill to medium heat and cook your chicken breasts until they are fully cooked. Flip them a few times so that they are nice and even. Remove chicken and set aside to rest for 10min. Next, cut them into 1” cubes and toss them in a large bowl with Rufus Teague Touch O’ Heat BBQ Sauce.
3. Place BBQ chicken cubes on skewers.
4. In a serving bowl, scoop your creamy polenta. Top the bowl with avocado slices, fresh cilantro and chives. Finally, lay a couple BBQ chicken skewers over the bowl and serve immediately.
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