Name: Grilled Maple Chicken with Smokey Greens
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 servings
Ingredients: 1 tablespoon maple syrup; 1 tablespoon mustard (I'm using Dijon); 1 tablespoon soy sauce; 2 pounds grill meat (I'm using a whole chicken, split); Salt and pepper; 1 pound lunch meat or bacon, diced (I'm using bacon); 1 pound leafy greens (I'm using kale and mustard greens); 1 teaspoon chile flakes, optional; 1 splash vinegar (I'm using sherry vinegar)

Directions

Preheat a grill or oven to 450 degrees F. If using a grill, set up hot and cool zones by turning one side of a gas grill to the high setting or by banking very hot coals on one side of a charcoal grill.
Whisk together the maple syrup, mustard and soy sauce in a medium bowl. Toss the chicken in the marinade and season with salt and pepper. Place the chicken on the hot side of the grill bone-side down and grill 3 to 5 minutes. Move the chicken to the cool side of the grill, close the lid and cook until the thickest part of a thigh registers 160 degrees F, 30 to 40 minutes. If using the oven, place the chicken bone-side down on a sheet tray and roast until the thickest part of a thigh registers 160 degrees F, 30 to 40 minutes.
Meanwhile, add the bacon to a large saucepan over medium heat and cook, stirring occasionally, until crispy, 5 to 6 minutes. Add the greens, chile flakes if using, a pinch of salt and 1/4 cup water and cover with the lid. Cook until the greens are tender, about 5 minutes. Splash with some vinegar and serve with the chicken on top.

Cook’s Note

For more ingredient substitution ideas, see the article below.

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Grilled Maple Chicken with Smokey Greens

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