Even when the temperature isn't quite right, we can work the grill while making a comfort food that warms the innards. Let’s get busy!

INGREDIENTS – Serves 6

• 2 lbs boneless, skinless chicken thighs – marinated with your favorite dry rub

• 1 onion – diced

• 3 cloves garlic - minced

• 2 carrots – chopped

• 1 cup kale – chopped

• ½ cup corn

• ½ cup okra

• 1 rib celery – diced

• 1 sweet potato – chopped

• 1 bay leaf

• 1 tsp thyme

• 1 tsp smoked paprika

• 6 cups chicken stock

• Juice of 1 lemon

• 2 tbsp olive oil

INSTRUCTIONS

1. Fire up the grill to medium-high heat and grill chicken for 6-8 minutes on each side. Remove from heat and allow to cool.

2. In the meantime, heat a large pot over medium heat, add olive oil, then onions, and cook for 2-3 minutes. Add garlic, celery, carrots, and sweet potatoes, stirring to combine and cook for 3-4 minutes. Increase the heat, add chicken stock and bay leaf, cover, and bring to a boil. Take a moment to dice the chicken.

3. Lower the heat and add the diced chicken, kale, and seasoning. Continue to cook for 4-6 minutes. Add the corn and okra, cook for another 3-4 minutes. Add lemon juice and black pepper to taste.

Enjoy!