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Chef Paul Kahan's Grilled Chicken Thighs with Marinated Kale and Yogurt

Chef Paul Kahan's Grilled Chicken Thighs with Marinated Kale and Yogurt

Ingredients

Chicken Thighs
2-3 pounds boneless chicken thighs, skin on
2-1/2 tablespoons fresh lemon juice
1/2 cup extra virgin olive oil
1 tablespoon expelette pepper
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Peppercorns Options

1 Fresno chili
1 tablespoon dried oregano
1-1/2 tablespoons brown sugar
2 cloves garlic, sliced
1/2 teaspoon salt
1/4 teaspoon black pepper
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Marinated Kale
4 bunches kale, cleaned and chopped
4 lemons, juice and zest
1 clove chopped garlic
1/2 teaspoon chili flakes
1/4 cup pecorino cheese, grated
1 tablespoon extra virgin olive oil
1 teaspoon honey
  Black pepper to taste
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Peppercorns Options

  Sea salt to taste
Raita (yogurt sauce)
1-1/2 (about 12 ounces) small cucumbers, unpeeled, halved and seeded
1 clove garlic, peeled
1/4 teaspoon sea salt
1/2 cup marcona almonds, coarsely chopped
  Zest from 1/2 lemon
1 tablespoon fresh lemon juice
Big pinch red pepper flakes
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Peppercorns Options

1/4 cup Greek yogurt

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

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