Fire Up the Grill - Italian Frying Peppers, Grilled Squash and Roasted Sweet Potatoes with Citrus, Rosemary & Thyme Marinated Chicken

Cooler temperatures this week have us finding every excuse possible for being outside. We decided that we should grill all of our dinners this week. So, we gathered a few things from the CSA box, our garden and picked up the rest at Wheatsville.


Our Italian frying pepper plant was actually a take home gift after a visit to Johnson's Backyard Garden in late spring.  They are fabulous for frying in a little oil and then sprinkling salt on them just before eating. They remind us so much of the padrones peppers we had when we were in Barcelona. 

The Italian frying peppers (our garden), Hinklehatz peppers (our garden) and sweet peppers (Johnson's Backyard Garden CSA box) were fried in grapeseed oil and then sprinkled with sea salt. 

Citrus, Rosemary and Thyme Marinated Chicken Thighs

orange juice (enough to cover the chicken)

juice from 3 limes

2 sprigs of rosemary (our garden)

4 sprigs of thyme (our garden)

6 cloves of garlic (Milagro Farms at Austin Farmers' Market on Wednesdays and Saturdays)

(6) Buddy's chicken thighs or a whole chicken from Dewberry Hills Farms (Wheatsville)

salt & pepper to taste

Marinate chicken thighs in a plastic bag or a covered glass baking dish for at least an hour, then grill. The chicken should be ready when it feels firm and bounces back quickly when pressed with tongs.

We also grilled baby squash from our Johnson's Backyard Garden CSA box with a little olive oil and salt and pepper as well as roasted cubed sweet potatoes at 375 for 30-40 minutes. We sprinkled the sweet potatoes with a little salt as well. Serve with a local beer or wine!