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In the winter, many of us roast whole chickens, knowing that it's smart to stockpile leftover meat for soups, stews and risottos. In summertime, apply the same principles, and toss a few extra chicken parts on the grill.
I tend to go for bone-in breasts and thighs, which stay juicier and more flavorful. For super-quick weeknight dinners, I marinate the chicken for 10 minutes in olive oil, salt, pepper, and a splash of either citrus juice or fruit vinegar. You can always get fancier – adding herbs, or minced garlic or shallots, but that's up to you and the amount of mojo you have at the end of a long day. Grill the chicken over moderately high heat until cooked through, turning occasionally.
Enjoy your chicken hot and fresh on night one with a quick summer salad and some sweet melon. On night two, toss leftover meat with cooked spinach fettuccini (reserve some pasta water), diced tomatoes, and your favorite pasta-friendly cheese (goat cheese, feta, parmesan, and ricotta all work). The reserved pasta water helps melt the cheese, and a splash of olive oil brings the flavors together. Got some nuts? Toast them in a dry skillet, then sprinkle them on top.
If you still have more meat, thread cooked chicken on skewers with pineapple and red pepper chunks for instant kabobs you can serve with tzatziki and warm pita.
So the next time you're at the poultry counter, over-order, and enjoy a few extra weeknight meals with almost no extra effort.
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Cheryl Sternman Rule is a widely-published food writer and the voice behind the blog 5 Second Rule. Read all of Cheryl's iVillage posts here.
