Grilled Chicken with Cabbage
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour with minimal fuss. Grilled chicken paired with tender cabbage makes for a wholesome, satisfying meal that won't break the bank. The cabbage is packed with vitamin C and fiber, keeping you full and nourished without any heavy feeling afterward. The beauty of this recipe is its simplicity: just season your chicken, throw everything on the grill, and let the smoky flavors do the work. You'll have a restaurant quality dinner on your table faster than you can order takeout, and honestly, it tastes so much better.
Ella x
Ingredients
- 4boneless, skinless chicken breasts(about 6 oz each)
- 1green cabbage(cut into 4 wedges)
- 4 tablespoonsolive oil
- 3 tablespoonsfresh lemon juice
- 3garlic cloves(minced)
- 2 teaspoonsfresh thyme(dried thyme acceptable)
- 1 teaspoonsmoked paprika
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ½red onion(thinly sliced)
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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