Grilled Chicken with Cabbage

Instructions

1. 1

   Combine olive oil, lemon juice, minced garlic, thyme, smoked paprika, salt, and pepper in a bowl to create a marinade.

   Tip: Make the marinade while preparing the chicken for faster prep time.

2. 2

   Pat chicken breasts dry with paper towels, then place in a shallow dish and coat thoroughly with the marinade, turning to ensure even coverage.

   Tip: Drying the chicken helps it absorb the marinade better and promotes better browning on the grill.

3. 3

   Let chicken marinate for at least 15 minutes at room temperature while you prepare the cabbage.

   Tip: For deeper flavor, marinate for up to 2 hours in the refrigerator.

4. 4

   Preheat grill to medium-high heat (about 400°F). Brush grill grates with oil to prevent sticking.

   Tip: Clean grates prevent chicken from sticking and help create beautiful grill marks.

5. 5

   Place cabbage wedges on the grill and cook for 4-5 minutes per side until charred and tender, brushing with any remaining marinade.

   Tip: The char adds wonderful smoky flavor; don't worry if the outer leaves blacken slightly.

6. 6

   Move cabbage to the cooler side of the grill and add chicken breasts to the hotter zone, cooking for 6-7 minutes on the first side without moving them.

   Tip: Letting the chicken sit undisturbed creates better grill marks and crust.

7. 7

   Flip chicken and cook for another 5-6 minutes until internal temperature reaches 165°F at the thickest part.

   Tip: Use an instant-read thermometer to ensure perfectly cooked chicken every time.

8. 8

   Transfer chicken and cabbage to a serving platter, garnish with fresh red onion slices and additional fresh thyme if desired, and serve immediately.

   Tip: Let chicken rest for 2-3 minutes before serving to retain juices.