By Summer has settled in with the specific Utah confidence of a season that knows it owns the next three months. The days reach into the nineties by noon and the evenings are long and orange in the way that makes the mountains look painted. I have switched Sunday prep entirely to cold assembly: nothing requiring the oven, because the oven in June is a decision you make before nine in the morning or not at all.
This week: marinated chicken in six batches, more than usual but summer schedules are erratic enough that I want flexibility for weeknights when Brandon is willing to grill. Teriyaki, lemon garlic, fajita, honey mustard, balsamic herb, cilantro lime. Each bag is two pounds of chicken thighs, which hold up to freezing better than breasts and cost forty cents less per pound, a fact I mention at every workshop. Total for six bags: twenty-two dollars. Six dinners. Three dollars sixty-six cents per meal for a family of seven. The grill does the rest.
Noah starts preschool in September. We walked by the school building Tuesday on the way to the library and he looked at it for a long time with the solemnity of someone about to enter a new institution. He said: is that my school? I said: in September it is. He said: I will be the best one there. I said: I believe you. He accepted this without modification and asked about snacks on the walk home. I told him there would be snacks. He said: what if I do not like the kind? I said: I will make you something better at home. He found this reassuring. So did I, because the freezer always has something better, and that will never stop feeling like something I built for myself with my own hands.
Community center workshop: twenty-two women on the waitlist. Twenty-two. I opened a new spreadsheet tab and got to work.
Of the six bags I packed this week, the balsamic herb is the one Brandon reaches for first every single time—so it felt right to share that one here. The marinade does all the heavy lifting while it sits in the freezer, and when it hits the grill on a ninety-degree Tuesday, dinner is done in the time it takes the kids to set the table. Three dollars and sixty-six cents, and it tastes like you planned something.
Balsamic Chicken, Brussels Sprouts, Cranberries and Pumpkin Seeds
Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes | Servings: 4
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon honey
- 1 teaspoon dried Italian herbs (oregano, basil, thyme blend)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound Brussels sprouts, trimmed and halved
- 1 tablespoon olive oil (for Brussels sprouts)
- 1/3 cup dried cranberries
- 3 tablespoons roasted pumpkin seeds (pepitas)
Instructions
- Make the marinade. Whisk together balsamic vinegar, 2 tablespoons olive oil, garlic, honey, Italian herbs, salt, and pepper in a small bowl.
- Bag and freeze (or marinate). Place chicken thighs in a gallon-sized freezer bag and pour the marinade over them. Press out air, seal, and massage to coat evenly. Freeze for up to 3 months, or refrigerate for at least 2 hours and up to 24 hours if cooking the same day.
- Thaw if frozen. Move the bag from the freezer to the refrigerator 24 hours before you plan to cook.
- Prep the Brussels sprouts. Toss halved Brussels sprouts with 1 tablespoon olive oil and a pinch of salt. If grilling, thread onto skewers or use a grill basket. If using the oven, spread on a sheet pan.
- Grill the chicken. Preheat the grill to medium-high heat (around 400°F). Remove chicken from the marinade and grill 5–7 minutes per side, until the internal temperature reaches 165°F. Let rest 5 minutes before slicing.
- Cook the Brussels sprouts. Grill in a basket for 10–12 minutes, turning occasionally, until charred and tender. Alternatively, roast at 425°F for 20–25 minutes.
- Assemble and serve. Arrange sliced chicken over Brussels sprouts. Scatter dried cranberries and pumpkin seeds on top. Drizzle with an extra splash of balsamic vinegar if desired.
Nutrition (per serving)
Calories: 380 | Protein: 42g | Fat: 16g | Carbs: 18g | Fiber: 4g | Sodium: 420mg