Italian Grilled Chicken and Zucchini

A summer filled with deadly heat and farm share veggies galore means only one thing- I've been blasting through propane like no other. Watch out Bobby Flay, Keenie's Kitchen has moved to the patio! ...That is giving myself way too much credit, but an enjoyable thought none the less.

Another hot night, veggies were destined for the grill, my palate was craving some light poultry and a little spice. Getting tired of the usual cuisine I took some simple spices and whipped up a delightful meal, savory, sweet, and light... and a little spice.

Shopping List:

• Chicken thighs (bone in)
• Zucchini
• Olive oil
• Rosemary
• Thyme
• Oregano
• Salt
• Fresh Cracked Pepper
• Cayenne pepper to your liking

Putting it together:

1. Clean the chicken and cut away at the excess skin that spills over the edge. (You can remove all the skin, but come on!? it is the best part!)
2. Mix equal parts rosemary, thyme, and half oregano.
3. First salt the chicken, pepper the chicken, then add the spice trio, front and back- apply lightly.

4. Heat up the grill to medium/ medium-high, put the chicken on. (it will cook for 25-30 minutes, rotate at about 15 minutes.



what it looks like when i go for the first flip.

5. Meanwhile, slice the zucchini.
6. Lightly brush on some olive oil, then salt, pepper, cayenne it to your liking (you can see I packed on a little heat), and lightly dust with the remaining Italian spice trio.


7. Place on the grill, total cooking time about 8 minutes, flip after 4.
8. Walla! take it off the grill, maybe paired with some plain white rice and yummy kale as detailed in the salmon and kale recipe (click me).
9. Eat!
10.