For much of this coming holiday weekend, my husband and I will be caught up in reunion events at Amherst College where he teaches. There will be tent parties with catered food as classes of alums gather to reconnect, many receptions, plus scores of interesting seminars and talks. But by Sunday the festivities will have wound down, and that’s when I plan to pull out the grill and start cooking!
I’ve been tweaking a recipe for Grilled Chicken Thighs with Tomato and Avocado Salsa for several days now, and finally have the seasonings and timings fine-tuned. Exceptionally easy and inexpensive (if you’re serving a crowd), this chicken entree takes less than an hour to assemble plus some marinating time, and then about 25 minutes atop the coals. Why thighs instead of breasts? Because the dark meat stands up to grilling beautifully, and doesn’t dry out as quickly as does the white flesh.
Marinated simply in lime juice and olive oil along with coarse salt and red pepper flakes, Continue reading
