3. Preheat a gas grill to medium-hot or prepare a charcoal grill and let coals burn until covered with gray ash. Turn off burners on one side of the gas grill or arrange coals at the sides of the charcoal grill. The idea is to have two areas for cooking; one directly over the heat and the other away from the heat.

4. Remove chicken from marinade (discard marinade). Arrange chicken on grill directly over the heat source. Cover the grill and cook, without turning for 10 minutes. Turn chicken. Cover grill and cook to nicely brown the second side, about 5 minutes. Move chicken to the cooler portion of the grill away from the heat source. Grill covered until juices run clear, about 10 minutes. Baste generously with the glaze, cover grill for 2 minutes and turn chicken to repeat the glazing until all sides are nicely glazed.

5. Arrange chicken on a serving platter. Sprinkle with green onions. Garnish with lime wedges. Serve hot or at room temperature.

Smashed Cucumbers with Ginger and Mint

Makes 4 to 6 servings

Note: This salad can be made 1 day in advance. Add the green onions, mint and cilantro just before serving.

2 large seedless cucumbers, ends trimmed

1/4 cup seasoned rice vinegar (or 1/4 cup unseasoned rice vinegar and 1 teaspoon agave syrup)

1 clove garlic, crushed

1 teaspoon refrigerated ginger puree or grated fresh ginger

1/2 teaspoon dark sesame oil

1/4 teaspoon each: salt, crushed red pepper flakes

1/2 cup shredded carrots

2 green onions, trimmed, chopped

1/4 cup loosely packed sliced fresh mint leaves

Fresh cilantro leaves

1. Use the tines of a fork and draw it down the length of the cucumber to lightly score the skin on all sides. Cut cucumber in half lengthwise. Lay cut side down on a cutting board. Pound with a meat mallet or small heavy skillet to crush the cucumber lightly. Cut into 1 inch pieces.

2. Mix vinegar, garlic, ginger, sesame oil, salt and pepper flakes in the bottom of a serving bowl. Stir until salt dissolves. Add cucumber pieces and carrots. Stir well. Refrigerate, covered, about 1 hour.

3. Serve cucumbers generously sprinkled with onions, mint and cilantro.

(JeanMarie Brownson is a James Beard Award-winning author and the recipient of the IACP Cookbook Award for her latest cookbook, “Dinner at Home.” JeanMarie, a chef and authority on home cooking, Mexican cooking and specialty food, is one of the founding partners of Frontera Foods. She co-authored three cookbooks with chef Rick Bayless, including “Mexico: One Plate at a Time.” JeanMarie has enjoyed developing recipes and writing about food, travel and dining for more than four decades.)

©2024 JeanMarie Brownson. Distributed by Tribune Content Agency, LLC.