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Tanya has been known to write recipes on napkins, receipts, and blank book pages but has stopped short of tattooing her favorites on her derriere.

Outdoor grilling is a natural go-to when the seasonal temperatures start to sizzle. It’s no wonder: you get to enjoy the delights of a summer evening – and fabulous food — rather than standing over a hot stove. So get comfortable, grab your favorite beverage, and fire up the grill! This week’s recipe features barbequed chicken.

Easy Summertime Living

Grilling is a fun way to casually pull a meal together with your partner. It’s not a lot of work with four hands helping. While the chicken is grilling, gather a few more items for the table, catch up with one another, and nibble a few appetizers (and maybe nibble each other too…cooking together is great foreplay, after all.)

A Little on the Side

Try a simple salad of mixed greens with lemon and olive oil for an ideal accompaniment to the grilled chicken. Grilled veggies are another perfect accompaniment to barbequed chicken. Grilling brings out the subtle flavors of vegetables like mushrooms, onions, zucchini, and bell peppers. Dice these dandies, coat with a little olive oil, salt, and pepper, and throw them on the grill. Corn on the cob is also excellent when grilled.

If the weather allows, why not dine outside, either on a picnic table or a blanket. Pour a chilled white wine, light a candle for a touch of romance (citronella candles are a lifesaver if bugs are a concern), and settle in to enjoy the meal you’ve created together. Serve a scoop or two of ice cream for dessert and you’re just about as close heaven on earth as you can get!

Serves 2-4

• 2 pounds chicken parts (legs, thighs, wings, breasts), skin-on
• salt
• olive oil
• ½ cup BBQ sauce

1. Coat the chicken pieces with olive oil and sprinkle with salt over entire surface. Prepare your grill for high, direct heat. If you are using charcoal or wood, make sure there is a cool side to the grill where there are fewer coals.

2. Lay the chicken pieces skin side down on the hottest side of the grill in order to sear the skin side well. Grill 5-10 minutes, depending on how hot the grill is (you do not want the chicken to burn). Once you have a good sear on one side, move the chicken pieces to the cooler side of the grill, or, if you’re using a gas grill, lower the heat to medium low. Cover the grill and allow to cook undisturbed for 20-30 minutes.

3. Turn the chicken pieces over and baste them with your favorite barbecue sauce. Cover the grill again and cook for another 30 minutes. Repeat: turn the chicken pieces, baste them with sauce, cover, and cook for another 30 minutes.

4. By now the chicken should be cooked. You can check with a meat thermometer inserted into the thickest part of the chicken piece. Look for 165°F for breasts and 170°F for thighs. Or insert the tip of a knife into the middle of the thickest piece, the juices should run clear. If the chicken isn’t done, turn the pieces over and continue to cook at a low temperature. To finish with a sear, put the pieces, skin side down, on the hot side of the grill. Allow them to blacken slightly for a minute or two.

5. Baste with more barbecue sauce and serve.