Southern Grill Lunch: Smoky Chicken Thighs & Collard Greens

Allergens

Gluten-free (check labels for hidden gluten), Dairy-free, Nut-free

Ingredients

• 8 bone
• in, skin
• on chicken thighs
• 2 pounds fresh collard greens, chopped
• 4 cups chicken broth
• 1/2 cup apple cider vinegar
• 1/4 cup brown sugar
• 1/4 cup molasses
• 1/4 cup hot sauce
• 3 tablespoons garlic powder
• 3 tablespoons onion powder
• 3 tablespoons smoked paprika
• Salt and pepper, to taste

Instructions

1. Preheat your grill to medium heat (around 350°F).
2. In a large bowl, mix together garlic powder, onion powder, smoked paprika, salt, and pepper. Rub the mixture onto the chicken thighs.
3. Place the seasoned chicken thighs on the preheated grill. Cook for 1 hour, flipping every 20 minutes to ensure even cooking.
4. In a large pot, bring the chicken broth to a boil. Add chopped collard greens and cook until tender, about 5 7 minutes. Drain well.
5. In a separate bowl, mix together apple cider vinegar, brown sugar, molasses, hot sauce, and salt. Pour this mixture over the cooked collard greens, tossing to coat evenly.
6. Once the chicken is fully cooked, remove it from the grill and let it rest for a few minutes before serving.
7. Serve the smoky chicken thighs alongside the tangy collard greens for a true Southern feast!

Chef’s Insight

The smoky aroma from the grilled chicken will enhance the flavors of the collard greens, making them taste even better together.

Notes

For an added touch, sprinkle the cooked chicken thighs with a dash of your favorite smoked seasoning blend.