For years I’ve always complained about summer. It’s usually just not my vibe. I like cozy things: food, sweaters, fall leaves, etc. All of that. But this year—maybe it’s because I have central air-conditioning now—is different. It’s fun! Summer foods and flavors have all of a sudden become my absolute favorite. I’m eating all of the corn, tomatoes and seafood. I also have that dang grill that I love and that has really made summer cooking my absolute favorite.
These have been on rotation because clams and chipotle and lime are all flavors that go so well together. I used little neck clams but other clams ((like Manila clams) or even mussels would also work. The big key with clams is scrubbing the outside so they’re nice and clean. The ones I got had a pretty good amount of sand on them and that would be in your dish; you definitely don’t want that!
I spent a lot of my formative years playing competitive tennis. While I haven’t picked up a racket in years, I still love watching the grand slams (tbh I never pay attention to the Australian open—sorry, Australia).
My all-time favorite is Wimbledon. I love the beautiful grass courts, the all-white outfit requirements, royalty in the stands and I LOVE the strawberries and cream. Those slo-mo shots of cream being poured over summer-y strawberries has always brought pure joy to my heart. I’ve never been but it has always been on my bucket list of places to go and see.
The grill has been my happy place the last few weeks. I decided it’d be a good idea to make some chicken in the flavor profile that is my absolute favorite: pollo a la brasa. This isn’t technically pollo a la brasa because it’s not cooked rotisserie style AND it’s cooked over a gas open fire not wood of any kind. I gotta keep it real, hence the reason why the word “style” is important.
Regardless this chicken is SO good. It is so flavorful and juicy and delicious. Thighs are already on the juicier side but when you marinate them in this combination of ingredients, you’re met with a chicken that is spicy (not too spicy!), a little ginger-y and absolutely delicious.
I marinated these overnight once and then the next time I made them, they only marinated for about 2 hours. Both times were bomb! So it’s really up to you! What does your schedule look like? It might be easier to have it marinate overnight.