Grilled Chicken with Crispy Garlic Kale
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in under an hour and tastes absolutely delicious. The juicy grilled chicken pairs perfectly with crispy, garlicky kale, which is packed with vitamins and minerals that keep me feeling energized. What I love most about this recipe is how simple it is to make, yet it feels fancy enough to serve to guests. The flavors are bright and herbaceous, with just a hint of heat, and everything cooks efficiently so you can have dinner on the table without spending all evening in the kitchen.
Ella x
Ingredients
- 4boneless, skinless chicken breasts(about 6 oz each)
- 1420 mlfresh kale(chopped, stems removed)
- 4 tablespoonsolive oil
- 5garlic cloves(minced)
- 3 tablespoonsfresh lemon juice
- 1 teaspoondried oregano
- 1 teaspoonfresh thyme(chopped)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
- 118 mllow-sodium chicken broth
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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