Grilled Chicken, Iron Skillet Roasted Red Potatoes, Sauteed Zucchini

On the heel of an unusually cool Spring, Summer has arrived in Southern California!  So, we decided to have a simple dinner of grilled chicken.  We often grill a couple of extra pieces to use later for salad. pasta, risotto, etc.

Grilled Chicken

About 1/2 an hour before grilling, sprinkle chicken with Galena Street Rib and Chicken Rub and set aside.

On a grill, over medium heat, cook chicken for 6 -7 minutes on each side.

Iron Skillet Roasted Potatoes

John perfected these potatoes using a seasoned cast-iron skillet on the grill. 

1 pound assorted red potatoes, quatered

2 spring onions, quartered

Place in pan and coat in olive oil

Sprinkle with Tony Chacere's Original Creole Seasoning

Place pan on the grill over a high flame, stirring potatoes every 10 minutes until they're roasted brown and the onions are carmelized. 

Sauteed Zucchini

Slice 3-4 medium zucchini and place in a bowl.  Sprinkle with salt and let sit about 5 minutes.

In a large skillet over medium heat, sautee:
1/4 cup Olive Oil
Prepared Zucchini
1 bunch of green onions, chopped
 
Stir often to cook evenly, until tender.  Sprinkle with a scant teaspoon of sugar to cut the bitterness of the squash.  Top with grated parmesan cheese. 

Enjoy!

Gorgeous Rose in the International Rose Test Garden, Portland, Oregon