Grilled Marinated Chicken with Vegetables Over Creamy Polenta!

Recipe:
1.5 lbs Chicken Breast (Cut into 1 inch squares
½ cup Extra Virgin Olive Oil depending on
1 lemon juiced
3 Tablespoons Soy Sauce
2 Tablespoons Balsamic Vinegar
¼ cup Brown Sugar
1 Tablespoon Worcestershire Sauce
3 Garlic Cloves minced or ½ teaspoon Garlic Powder
1 ½ teaspoon Salt
1 teaspoon Pepper
1 Red Pepper cut into 1 inch squares
1 Yellow Pepper cut into 1 inch squares
1 Red onion cut into 1 inch squares
1 zucchini cut into pieces.
For the Creamy Polenta:
2 cups milk
1 1/2 cups water
1/2 teaspoon kosher salt
3/4 cup stoneground polenta not instant
2 tablespoons butter
3/4 cup freshly grated Parmesan cheese
Extra Parmesan cheese for serving optional
Instructions:
In a storage bag stir together oil, lemon juice, soy sauce, balsamic vinegar, brown sugar, Worcestershire sauce, garlic, salt, and pepper. (Add chicken and marinate for one hour in the refrigerator)
Grill marinated chicken and veggies until the chicken has an internal temperature of 165*F
While the chicken and veggies are grilling make the polenta. In a medium saucepan, combine milk, water, and salt over medium-high heat and bring to a simmer. When it simmers, slowly pour in the polenta and whisk to combine. Reduce heat to low and partially cover the pan with a lid and cook, whisking vigorously every 5 minutes. Make sure you scrape the sides of the pan. Cook until liquid is absorbed and polenta is creamy, about 30 minutes total. Remove from heat and stir in the butter and Parmesan cheese.
Divide the polenta into four bowls. Top with grilled chicken and veggies and garnish with Parmesan cheese, if desired. Serve immediately.
Grill mat and grill wok were used to grill the chicken and veggies.