WineCanine

Here is a simple summer supper that is light and healthy, easy to prepare, and can be done completely on an outdoor grill. Chicken prepared in this manner can be served as-is, on a bun with condiments, or added to a tossed salad. When making this meal, start with the onions, then season the chicken and have a couple of glasses of wine. After half an hour or so move the onions to the back of the grill and cook the chicken. While the chicken is resting after cooking, finish with the asparagus.

Grilled Boneless Chicken Thighs
serves two
Ingredients
5 boneless, skinless chicken thighs
olive oil
rub of choice (Penzey's Fox Point Seasoning is mighty tasty)

Method
Rinse chicken and pat dry. Apply thin coat of olive oil and sprinkle with rub. Place in refrigerator for half an hour or so to absorb flavors. Grill over medium heat for six minutes per side, turning once. Let rest a few minutes before serving.

Grill-baked Balsamic Onions
serves two
Ingredients
2 large sweet onions
balsamic vinegar

Method
Remove outer layer of onion. Using a sharp knife, cut a cone-shaped hole in the top of each onion, taking care not to pierce all the way through it. Fill hole with balsamic vinegar and bake onions on covered grill over medium heat for 45 to 60 minutes. Remove from heat, cut into quarters and serve.

Grilled Asparagus with Thyme
serves two
Ingredients
handful of asparagus
olive oil
thyme, fresh or dried

Method
Snap bottoms of asparagus up to crisp point then coat with olive oil and sprinkle with thyme. Place directly on grill or in grill basket and cook over medium heat for five to eight minutes. Remove from grill and serve immediately.