Larry’s continuing to pick up the slack in the kitchen, and he picked out another recipe from a book I checked out from the library. It’s a simple book on grilling, organized by preparation time. I like the author, Rick Rodgers – he writes solid, reliable recipes.

Grilling is a natural choice for meals for us in sunny California, particularly during warm weather. This chicken was perfect for re-joining the world of regular eating. The grilled chicken breast was good, but mild; the orange and chipotle marinade gave it a nice flavor. I liked the corn, too. Rounding out the meal, Larry also grilled sweet potatoes mixed with olive oil, salt, black pepper and oregano.

The recipe for the chicken is posted at Willams-Sonoma.

• Orange-Chipotle Chicken with Corn (Meals in Minutes: Everyday Grilling, p. 17)
• Grilled Sweet Potato Wedges