Chef Paul Kahan's Grilled Chicken Thighs with Marinated Kale and Yogurt
Ingredients
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Chicken Thighs
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2-3 pounds
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boneless chicken thighs, skin on
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2-1/2 tablespoons
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fresh lemon juice
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1/2 cup
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extra virgin olive oil
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1 tablespoon
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expelette pepper
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1
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Fresno chili
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1 tablespoon
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dried oregano
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1-1/2 tablespoons
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brown sugar
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2 cloves
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garlic, sliced
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1/2 teaspoon
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salt
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1/4 teaspoon
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black pepper
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Marinated Kale
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4 bunches
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kale, cleaned and chopped
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4
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lemons, juice and zest
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1 clove
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chopped garlic
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1/2 teaspoon
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chili flakes
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1/4 cup
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pecorino cheese, grated
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1 tablespoon
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extra virgin olive oil
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1 teaspoon
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honey
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Black pepper to taste
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Sea salt to taste
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Raita (yogurt sauce)
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1-1/2 (about 12 ounces)
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small cucumbers, unpeeled, halved and seeded
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1 clove
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garlic, peeled
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1/4 teaspoon
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sea salt
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1/2 cup
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marcona almonds, coarsely chopped
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Zest from 1/2 lemon
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1 tablespoon
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fresh lemon juice
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Big pinch
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red pepper flakes
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1/4 cup
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Greek yogurt
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Cooking Instructions
Chicken Thighs
1. Combine all ingredients under "Chicken Thighs" except chicken in a bowl.
2. Add chicken thighs and toss to coat. Marinate in refrigerator at least one hour or overnight.
3. Heat charcoals on one side of grill only (or light half of gas grill). Grill chicken skin-side down over indirect heat (away from the coals), covered.
4. Baste chicken every 5 minutes with the marinade for about 30 minutes.
5. Remove from grill and let rest 5 minutes.
Marinated Kale
In a large bowl, combine all ingredients under "Marinated Kale" except the kale. Add 4 bunches of kale, cleaned and chopped. Let kale marinate at room temperature for 4 hours or in a refrigerator overnight.
Raita (yogurt sauce)
Shred the cucumbers on the large holes of a box grater. Measure out 1-1/2 cups (9 ounces) grated cucumber and give it a gentle squeeze to work out excess water. Put the cucumber in a small bowl. Put the garlic on a cutting board, sprinkle it with sea salt, and work the garlic into a paste by chopping and smashing with a knife. Add this to the cucumber, along with the almonds, lemon zest and juice, and the red pepper flakes. Stir with a fork until combined, then fold in the yogurt. Set aside for a few minutes to let the flavors meld before serving.
To serve
Serve each grilled chicken thigh on bed of marinated kale with the Raita spooned over the top.
Equipment List