The Last Friday Food for a while

It's that season of the year when summer food seems too light, not quite substantial enough, but we are not yet ready for the soups and stews and casseroles of winter. It's a hard time, cooking-wise, for me. I'm busy at work, the kids are busy, we all need to eat, but nothing seems quite right.

Luckily we can still fire up the grill. Here's a marinade for grilled chicken thighs that works every time. If you slice up some grillable veggies (maybe a late-season zucchini or two, an eggplant, a couple of red peppers) and brush them with olive oil to grill alongside (really, you'll need to start them first) you'll have dinner in no time. Especially if, like me, you delegate the grill-work.

Marinade for chicken thighs (enough for 6-8 boneless skinless thighs; also works for breasts, bone in or out, but the thighs are more flavorful and juicy).

5 minced garlic cloves
1 tsp. kosher salt
juice of two lemons (1/3 cup)
grated zest of one lemon (2 tbl.)
3 tbl. chopped fresh rosemary
2 tbl. olive oil
1/2 tsp. sugar

Mix together the minced garlic and the salt and rub it all over the chicken. (Messy but worthwhile.) Mix the rest of the ingredients together and pour over the chicken; marinate for at least an hour, or up to a day, covered and in the refrigerator.

When it's time, get someone to grill them. Yum.