Saturday, July 28, 2012

Garlic and Thyme Grilled Zucchini and BBQ Chicken

Zucchini Chicken and Corn

We had the most delightful meal this evening. I just had to share it with you. :)

Garlic and Thyme Grilled Zucchini 

4 small to medium zucchini (about 6-8 inches long)
1/2 cup oil (olive or expeller pressed safflower)
1/2 tsp. minced garlic
1/8 tsp. ground thyme
Salt and pepper to taste  

  1. Heat grill to medium hot.
  2. Trim the ends off the zucchini then cut in half length wise. Set aside.
  3. Whisk the last four ingredients together in a small bowl. 
  4. Place zucchini over medium hot coals, cut side up. Brush with oil, stirring with basting brush to keep ingredients together. 
  5. Let cook until medium crisp and browned on the bottom. Turn and brush with more flavored oil.
  6. Keep cooking, turning, and brushing with oil until tender.
  7. Remove to a warm plate and keep warm until ready to serve.

Quick BBQ Chicken on the Grill

Whole chicken, completely cooked and cut into pieces 
(we used leftover rotisserie chicken)

Barbecue sauce of your choice 
(or extra garlic and thyme oil from above)


  1. Place chicken pieces on medium hot coals. Brush with barbecue sauce or flavored oil.
  2. Cook and turn, basting with more sauce or oil, until warmed through.
  3. Serve immediately.
Corn on the Cob

Corn on the cob
Boiling water bath
Sugar
Butter
Salt and pepper to taste

This method was taught to me by my mother. Boil enough water to cover as much corn as you will need (may also do multiple batches if feeding a crowd). When water boils, add a few tablespoons of sugar to the water. Slip shucked and thoroughly cleaned (no silks) cobs of corn into water. Make sure not to crowd so they all get under the water. Some will float, but you can move them around to make sure they all get done. Boil for 5 minutes. Remove and keep warm until ready to serve. 

We like to reserve a stick of butter just for corn on the cob. Keep the wrapper on with only a little showing so you can rub it all over the cob and pass it around without contaminating the stick. Shake on salt and pepper (optional) to taste and enjoy.

Lip-smackin' GOOD!