Garlic-Grilled Chicken with Pesto Zucchini Ribbons — When the Smoke Rises, People Come

July. The pandemic summer. Detroit is still locked down in various ways — restaurants closed, masks everywhere, the city half-alive and half-asleep. But the grills are going. That is the thing about Detroit: you can close the restaurants and the bars and the churches, but you cannot close the grills. Every block in every neighborhood has a grill going on a summer evening, the smoke rising like prayers, the smell of charcoal and meat and the refusal to let a virus take away the things that make summer worth surviving. I grill every weekend. For the kids when they are here. For myself when they are not. For the neighbors who appear when the smoke rises — Mr. Peterson, a woman named Tracy from the first floor, an older man named George who has been in the building since the eighties and tells stories about Detroit in the seventies that make the pandemic seem manageable by comparison. The grill has become a community center. I stand over the fire and people come, and I feed them, and the feeding is the thing that saves me. Brianna and I are communicating better. Not about the marriage — about the kids. The shared project continues even though the partnership has ended. She texts me about Aiden's reading progress. I text her about his basketball development. We coordinate schedules without drama. We are functional co-parents. The "co" prefix has replaced the word "married," and the replacement is permanent, and I am learning to live inside the new prefix. I made a full Fourth of July spread for the building — ribs, chicken, burgers, mac and cheese, coleslaw, banana pudding. Forty people (outdoor, socially distanced, masks off only while eating). The food was my best work — the ribs had a smoke ring you could see from across the yard, the banana pudding disappeared in eight minutes, and three more people asked if I cater. I said no. But the no is getting quieter. The yes is getting louder. Something is building inside me that is not yet a plan but might become one. Aiden watched the fireworks without covering his ears. He is growing. Zaria danced to the music. She is fearless. They are mine. They are the best thing I have ever made, better than any meal, better than any brisket, better than any gumbo. They are the recipe that requires no recipe — just love, time, and showing up.

That Fourth of July spread — the ribs, the banana pudding, forty people socially distanced in the yard — was the moment I knew the grill wasn’t just about food anymore. But not every weekend called for a full production. On the evenings when it was just me, the smoke, and whoever wandered over from the building, I wanted something fast enough to keep the conversation going but good enough to make people glad they stayed. Garlic-grilled chicken with pesto zucchini ribbons became that recipe — bright, smoky, and ready before Mr. Peterson could finish his first story about Detroit in 1974. It reminded me that feeding people doesn’t always have to be a monument. Sometimes it just has to be honest.

Garlic-Grilled Chicken with Pesto Zucchini Ribbons

Prep Time: 20 min | Cook Time: 15 min | Total Time: 35 min | Servings: 4

Ingredients

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 4 cloves garlic, minced
• 3 tablespoons olive oil, divided
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon Italian seasoning
• 1/2 teaspoon smoked paprika
• 3 medium zucchini
• 1/3 cup prepared basil pesto
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon red pepper flakes (optional)
• Fresh basil leaves and lemon wedges, for serving

Instructions

1. Marinate the chicken. In a small bowl, whisk together the minced garlic, 2 tablespoons olive oil, salt, pepper, Italian seasoning, and smoked paprika. Place chicken breasts in a shallow dish or zip-top bag, pour the marinade over them, and turn to coat. Let marinate at room temperature for at least 15 minutes, or refrigerate for up to 4 hours.
2. Prepare the zucchini ribbons. Using a vegetable peeler or mandoline slicer, shave each zucchini lengthwise into long, thin ribbons. Stop when you reach the seedy core. Pat ribbons lightly with a paper towel to remove excess moisture.
3. Preheat the grill. Heat an outdoor grill or grill pan to medium-high heat (around 400°F). Brush grates lightly with oil to prevent sticking.
4. Grill the chicken. Remove chicken from marinade and place on the grill. Cook 6—7 minutes per side without moving, until grill marks form and the internal temperature reaches 165°F. Transfer to a cutting board and let rest 5 minutes before slicing.
5. Cook the zucchini ribbons. While the chicken rests, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the zucchini ribbons and red pepper flakes (if using) and toss gently for 2—3 minutes, just until slightly softened but still with a little bite.
6. Toss with pesto. Remove the skillet from heat. Add the pesto and lemon juice to the zucchini ribbons and toss to coat evenly.
7. Plate and serve. Divide the zucchini ribbons among four plates. Slice the grilled chicken and fan it over the top. Garnish with fresh basil leaves and serve with lemon wedges alongside.

Nutrition (per serving)

Calories: 325 | Protein: 37g | Fat: 17g | Carbs: 7g | Fiber: 2g | Sodium: 490mg