How to Spring at dinner Grilled chicken served with fried kales & ugali

How to Spring at dinner Grilled chicken served with fried kales & ugali Delicious, fresh and tasty.

Grilled chicken served with fried kales & ugali. Meanwhile, preheat a grill or grill pan to medium and brush with olive oil. Season the chicken breast with salt and pepper, brush with mixture sauce. Toss and add more dressing as needed until greens are well dressed, but not too wet..

Paired with grilled hamburgers, smoked pork or other grilled vegetables, grilled corn is an important part of your outdoor meals.

For a pretty presentation and to make handling hot ears easier, use the husks as handles.

Ten pieces of our Signature fried chicken.

You can have Grilled chicken served with fried kales & ugali using 14 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Grilled chicken served with fried kales & ugali

1. You need of kales.

2. Prepare of kales.

3. Prepare of garlic.

4. Prepare of garlic.

5. Prepare of ginger.

6. You need of ginger.

7. Prepare of chicken.

8. It’s of chicken.

9. You need of oil.

10. It’s of oil.

11. You need of onions.

12. You need of onions.

13. Prepare of maize flour.

14. You need of maize flour.

Your choice of classic, mama els', Texas tenders or mix it up.

It's a perfect summer meal all year round.

But once you've got that covered, how do you round things out in order to call it dinner?

It doesn't matter whether you go for simple marinated chicken breasts, meaty thighs, wings, or even the whole bird, the beauty of getting grilled chicken on the.

Grilled chicken served with fried kales & ugali instructions

1. Blend ginger, garlic & onions and marinate your chicken, and leave it for some time.

2. Add water in an empty sufuria, let it boil add maize flour and make your ugali.

3. I cooked using double side grill pan. pre heat your double side grill pan for for like 5minutes.

4. Add some oil in your grill pan, spread it and place your chicken. Keep turning the grill pan after every 5-10minutes until your chicken is ready.

5. In a different sufuria, fry your onions and add kales and a pinch of salt. cook for 5min.you can now serve your meal.

Drain on a wire rack or paper towel-lined plate; season with ½ teaspoon salt.

Serve with the slaw, corn bread, and hot sauce.

To assemble salad, take a generous amount of tahini dressing to coat kale.

Add remaining ingredients to salad (including chicken) and garnish with tahini and fresh mint.

Mix together all ingredients for chicken and pour over chicken.