Grilled Lemony Chicken and Kale
Everything in this Grilled Lemon Chicken gets some time over the heat: chicken, kale, and lemon.
Ingredients
- 1 tbsp.lemon juice
- 3 tbsp.olive oil, divided
- 1 tbsp.fresh oregano, chopped
- ½ tsp.garlic powder
- ½ tsp.aleppo pepper
- kosher salt and pepper
- 8thin chicken cutlets (about 2 oz. each), pounded to 1/4 inch thick
- 2 bunchestuscan kale, thick stems stripped
- 2lemons, halved
- 1 oz.parmesan, shaved, plus more for serving
Directions
- 1
Heat grill or grill pan to medium-high. In large bowl, combine lemon juice, 1 tablespoon oil, oregano, garlic powder, Aleppo pepper, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add chicken and toss to coat. Let sit 3 minutes (resist marinating longer, as the lemon juice could start cooking the chicken).
- 2
In second large bowl, toss kale with remaining 2 tablespoons oil and 1/4 teaspoon each salt and pepper.
- 3
Grill chicken until charred and cooked through, about 2 minutes per side; transfer to plates. Grill kale, turning often, until charred and just tender, 3 to 4 minutes total; transfer back to bowl. Grill lemons, cut sides down, until charred, 1 to 2 minutes.
- 4
Squeeze half of grilled lemon over kale and toss to combine, then toss with Parmesan. Serve over chicken with additional shaved Parmesan and grilled lemon halves.