• Servings: 4
• 1/4 tsp garlic powder
• 1/4 tsp ground ginger
• 1/2 tsp dried oregano
• 1/2 cup soy sauce
• 1 tbsp Chipotle Tabasco Sauce
• 8 boneless skinless chicken thighs (about 1 1/2 lbs)
• 2 lbs small zucchini
• Olive oil

1. Directions:
2. Preheat grill to medium high heat.
3. Combine the garlic powder, ginger, oregano, soy sauce, and hot sauce in a large plastic bag. Marinate the chicken thighs for 15 minutes at room temperature while the grill heats up.
4. Slice the ends off of the zucchini, cut in half lengthwise, and brush with a bit of olive oil.
5. Grill chicken and zucchini for 5-7 minutes on each side or until cooked through.
6. Serve with a baguette toasted on the upper rack of the grill.
7. Background:
8. This is a great easy summer meal, all cooked on the grill. The marinade is one that turned out particularly well, so I wrote it down. Feel free to change the spices to suit your own tastes.

This is a great easy summer meal, all cooked on the grill. The marinade is one that turned out particularly well, so I wrote it down. Feel free to change the spices to suit your own tastes.