I rubbed the chicken with olive oil and then sprinkled it with just about everything in the spice cabinet. It was grilled standing up using indirect heat.
Romaine & spinach salad with the tomato and green peppers we picked earlier from the garden.
Grilled homemade croutons (dubbed "Cracktons" by Scott after finding them pretty addictive). Bread cubes tossed with melted butter, chopped garlic, fresh herbs, and grated romano cheese. Spread on a single foil layer and toasted until crisp. Yum.
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