This is another recipe from the great magazine cleanup of 2013, and we liked it a lot…would definitely make it again. It came from Bon Apetit in 2011. I used a whole chicken already cut up, marinated overnight as the recipe suggested, and it was awesome. The only difficult part was grilling the breasts – they were *huge* and thus difficult to cook all the way through. I might do only thighs next time. We had this with an orzo/feta pilaf and an heirloom tomato salad. Great summer meal.