We were originally supposed to have take-out from our favorite Chinese restaurant but we had too many vegetables that needed eating so we opted to move our menu one day ahead.
Nothing says summer better than some chicken grilled out on the patio with corn on the cob and slaw. This was such a yummy dinner. John cooked the chicken thighs mostly on the cool side of the grill and then at the end put them on the hot side with some BBQ sauce for that slightly charred taste. I cooked the corn in the microwave and then finished it on the grill. The slaw was made from shredded Brussels sprouts, carrots, and onion with caraway seeds and a sweet mustard vinaigrette.