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Now that we’re in spring, I am so ready to bust out the barbecue recipes and to start grilling. I have a great grill pan that I can use on the stove top, but there’s something magical about cooking food on a wood or gas grill. I love making this recipe on the weekends so that I can easily reheat it for lunches or dinners during the week. This is a really easy chicken recipe, where the greatest time investment is in the marinade time. I also like making this dressed kale for lunches or as a side because it only needs a few ingredients and is quick to prepare.

Barbecue Chicken with Kale


  • 2 chicken breasts with skin
  • 2 cups cider vinegar
  • 2 tbsp brown sugar
  • 2 tbsp ketchup
  • 1 tbsp red pepper flakes
  • 2 tsp salt
  • 2 tsp black pepper
  • several kale leaves
  • 1/4 cup olive oil
  • 2 tbsp balsamic vinegar
  • 1 tsp garlic powder
  • 1 tsp onion powder


  1. In a bowl, mix the vinegar, sugar, ketchup, pepper flakes, salt, and pepper. Add the chicken and marinade for 4 hours.
  2. Preheat the oven to 400F, and heat a greased grill pan over medium.
  3. Remove the chicken from the marinade, and cook skin side down on the pan for 10 minutes.
  4. Flip the chicken so that the skin is facing up. Bake in the oven for 20 minutes. Remove the chicken from the oven and let it rest for five minutes.
  5. Chop the kale leaves into bite size pieces. Toss in the oil, vinegar, and powders, and serve with the chicken.
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