BBQ chicken

Preheat BBQ grill (with a lid) to medium-high.
In a large mixing bowl combine oil, lemon zest, pepper and Italian seasoning. Add chicken and move around (both sides) to ensure it is well coated.
Lightly brush grill with oil. Place chicken skin-side down on grill and cook for 4–5 minutes, to give skin char marks. Turn chicken over then cover and cook for 35 minutes or until an internal temperature of 74°C is reached.
Remove chicken from grill (leaving grill on) then wrap in tinfoil and set aside to rest in a warm place while preparing polenta and courgettes.

Polenta

In a large saucepan add milk, stock concentrate, hot water and butter and bring to the boil. Add Italian seasoning then whisk in polenta.
Add mascarpone and parmesan then bring to a simmer for 10 minutes, partially covered and stirring regularly, until polenta is thick, smooth and creamy.
Check seasoning and adjust consistency if necessary by stirring in a little more milk or water.

Courgettes

Meanwhile, increase BBQ grill to high.
In a bowl add courgette, oil and Italian seasoning. Mix thoroughly to ensure courgette is well coated in oil.
Place courgette on grill and cook for about 30 seconds each side until just tender and slightly charred.
Remove courgette from heat, drain on paper towel then place in a mixing bowl. Add mint, balsamic and oil. Stir until well combined.

To serve

Remove chicken from foil then cut each half diagonally to separate breast and thigh.
Divide cheesy polenta evenly between plates. Top polenta with a piece of chicken and finish with grilled courgette piled on top.