Grilled Chicken with Crispy Garlic Kale

Instructions

1. 1

   Combine 2 tablespoons olive oil, 2 minced garlic cloves, lemon juice, oregano, thyme, salt, and pepper in a shallow bowl to create a marinade.

   Tip: Marinate the chicken for at least 15 minutes for deeper flavor, or up to 4 hours in the refrigerator.

2. 2

   Place chicken breasts in the marinade, coating both sides evenly. Let sit for 15-20 minutes at room temperature.

   Tip: Pat chicken dry before grilling to achieve better browning and a nice crust.

3. 3

   Preheat a grill or grill pan to medium-high heat (about 400°F). Lightly oil the grates to prevent sticking.

   Tip: If using a grill pan, ensure it's hot before adding the chicken.

4. 4

   Grill chicken for 6-7 minutes per side until internal temperature reaches 165°F and grill marks appear. Transfer to a plate and let rest for 5 minutes.

   Tip: Avoid pressing down on the chicken while cooking, as this releases juices and dries it out.

5. 5

   Heat remaining 2 tablespoons olive oil in a large skillet over medium heat. Add remaining 3 minced garlic cloves and sauté for 30 seconds until fragrant.

   Tip: Be careful not to burn the garlic; it should turn golden, not brown.

6. 6

   Add chopped kale to the skillet and stir for 2-3 minutes until it begins to wilt and soften.

   Tip: The kale will reduce significantly in volume as it cooks.

7. 7

   Pour chicken broth into the skillet and sprinkle with red pepper flakes. Cook for another 3-4 minutes, stirring occasionally, until kale is tender and any remaining liquid reduces.

   Tip: Taste and adjust seasoning with additional salt and pepper as needed.

8. 8

   Divide the cooked kale among four plates and top each with a grilled chicken breast. Drizzle any pan juices over the top and serve immediately.

   Tip: Serve with lemon wedges on the side for extra brightness.