Oregano Chicken With Grilled Kale and Heirloom Tomatoes

Ingredients:
6 boneless, skinless chicken breast halves
1/4 cup extra-virgin olive oil
1/2 cup balsamic vinegar
1 cup coarsely chopped fresh oregano or summer savory leaves
4 scallions, white and green parts, thinly sliced
2 teaspoons freshly cracked black pepper
Salt
1 tablespoon grapeseed oil
6 large green kale leaves
6 large purple kale leaves
6 heirloom tomatoes (try for different colors and varieties such as Cherokee Purple, Brandywine, Daddy Sunshine, and Green Zebra)
Freshly ground black pepper
1 cup assorted fresh basil leaves and tops (where the herb bolts such as purple, Thai, and/or lemon

Directions:
Put the chicken breasts in a shallow nonreactive dish. In a small bowl, whisk together the olive oil, vinegar, oregano, scallions, and cracked pepper. Pour this mixture over the chicken, turn the chicken breasts to coat, cover, and refrigerate for 2 hours to marinate.

Prepare a charcoal or gas grill for grilling over a medium-hot fire. If using charcoal, mound the coals to one side of the grill for indirect grilling. If using a gas grill, turn one of the burners to low. Lightly oil the grill grate. Lift the chicken from the marinade and let as much marinade as possible drip back into the bowl, scraping it off as necessary. Set the marinade aside. Season the chicken breasts on both sides with salt. Place the chicken over the hottest part of the grill and cook, turning once, until the chicken is well marked on both sides. This should take 5 to 6 minutes. Move the chicken breasts to the cooler section of the grill and grill indirectly for about 3 minutes on each side, or until cooked through and an instant-read thermometer registers 155°F. Transfer the chicken breasts to a warmed platter and cover to keep warm.

Pour the reserved marinade into a small saucepan, place on the hottest part of the grill, bring to a boil, and simmer for 5 minutes. (You can instead do this over a burner on your stove.) Brush both sides of the kale leaves with the grapeseed oil and season lightly with salt. Grill the leaves for 1 to 2 minutes, or until they are brown and smell smoky. If parts of the leaves appear slightly burned, you have achieved succulence.

Core and slice the tomatoes, then arrange them with the kale leaves, slightly overlapping them shingle fashion, next to the chicken on the platter. Drizzle the platter with the hot marinade and season with salt and ground pepper. Liberally sprinkle the platter with the basil. Serve at once.

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