Feb 7

Chili & Garlic Chicken Thighs with Spicy Roasted Kale

I lost my taste buds this week.  No lie.  I started eating a piece of chocolate and thought, what’s the point?  Threw it away.  Trust me, that’s one for the record books.

This winter has been brutal! Everyone I know has been sick, at least once. How many more weeks until spring?

As many of you probably already know, I’m a big fan of spicy food…but at times like these, I love it even more. How else would I be able to taste my food?


I can’t wait to enjoy this even more once I’m back to normal. If that ever happens.

Chili & Garlic Chicken Thighs with Spicy Roasted Kale
adapted from Elm City Market

6 boneless skinless chicken thighs
3 tablespoons sweet chili sauce
2 teaspoons soy sauce
3 tablespoons extra virgin olive oil, divided
3 cloves garlic, one smashed and 2 chopped
salt and pepper
2 bunches kale, ribs removed, cut into chunks
crushed red pepper

Preheat oven to 375 degrees. Combine chicken, sweet chili sauce, soy sauce, one tablespoon oil, salt and pepper, and smashed garlic clove in large plastic bag. Shake to distribute ingredients evenly and set aside.

Toss kale with remaining garlic, crushed red pepper (amount is up to you!) and two tablespoons oil in a bowl. Arrange on baking sheet, sprinkle with salt and pepper, and roast for around 13-15 minutes, moving once or twice while cooking. Kale should be crispy and brown in some spots when done.

While kale is roasting, add a dash of oil to a pan and cook chicken on high. Cook 5-6 minutes per side. Chicken should have a nice brown color/crust to it (flip only once). Remove kale from oven and serve.

Serves 2-3.

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