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Prep
Difficulty
Easy
Time
Estimate
45 mins
Start with the Fire & Ice Cherry Tomatoes. This can even be made the day before as the flavors meld with time. Heat the grill. Prepare the chicken with the coffee-spice rub. Sear the chicken on each side. Rub the kale with olive oil and season with salt. When the chicken is done, remove it to rest covered. Quickly finish the meal by searing the chicken on each side.
These cherry tomatoes first hit your tongue with a bright, vinegary spiciness and as you bite down these flavors meld with the candy sweetness of the tomatoes. Adjust the red pepper flakes as you like to avoid too much spice or more for extra heat. The red onions become one with the sauce, making them taste less like their astringent selves and more marinated & spicy. This salad does well marinating in the fridge until you are ready to enjoy it.
Grounds from your favorite morning beverage are spiced up, coated on to chicken and then grilled. Taste the seasonings before you shake them on the chicken. Adjust as needed. We like bone-in chicken, but if you prefer boneless, skinless that works too. The sugar gives it a slight caramelized crust, but can be omitted if you prefer.
Quickly seared on a hot grill this is a quick, nutrient dense side dish or appetizer that young children through adults love. For this type of Kale Chip I prefer the lacinto or dino kale variety because they stay intact nicely on the grill. However, the curlier kale will do fine too.
