- 4 cloves garlic
- ½ cup of orange juice
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon (freshly ground) pepper
- 1 whole chicken, cut up, or about 2 pounds bone-in pieces
Mash the garlic in a large bowl or on a cutting board (you can use the back of a large spoon or the bottom of a heavy pan, or mince the garlic first, then press down with the side of a knife).
Add orange juice, thyme, salt and pepper to the garlic in the bowl. Add chicken, turn to coat, and set aside while you heat grill. (Chicken can marinate at this point overnight or several hours.)
When the grill is medium hot, put the chicken on the grill, and cover. Cook the chicken 35 to 40 minutes or until cooked through (breast pieces might take as little as 25 minutes, so check them). Quit basting 10 minutes before chicken comes off the grill.
Serve with Mexican zucchini and grilled or roasted potatoes.
Serves 4 to 6.
Because zucchini has so much water in it, it takes a little while to brown. But browning the squash adds considerably to the flavor of the dish. (Substitute yellow squash, if desired.)
- 1 pound zucchini (or so), none over 6 inches long
- 3 tablespoons olive oil
- 2 ears of corn (or 10 ounces frozen)
- 1 red bell pepper (or mild chili pepper)
- 1 small onion
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 teaspoon (freshly ground) pepper
Trim the zucchini and cut it into discs about ½ inch thick. Heat the olive oil in a wide, deep skillet set on medium-high heat. Put the zucchini discs in the skillet and cook them until they become a deep brown. Remove with a slotted spoon to a dish.
While the zucchini cooks, slice the corn off the cob. Remove and discard stem and seeds from red pepper (or a mildly hot chili pepper), and mince the pepper. Mince the onion.
Add the corn, pepper and onion to the skillet and cook over moderately high heat to soften the onion. Add chili powder, salt, pepper and zucchini to the skillet. Reduce heat to medium and cook to heat through, about a minute.
Serves 4 to 6.