Make grilled chicken with a vinaigrette marinade your new summer go-to

Use part of a batch of vinaigrette to marinate chicken thighs and the rest to dress a salad that will accompany them.

I look for the same utility in my cooking: recipes I can use a few different ways with just one batch.

When it was time for dinner, I pulled the chicken out — of course, I discarded the marinade after use — then grilled it and served it to oohs and aahs. There were no leftovers, and my guests wanted to know the recipe. In case it’s not obvious, you can use just about any dressing as a marinade: lemony vinaigrette, ranch, blue cheese, Thousand Island, Russian and so on. The most common one in my own refrigerator is a Dijon-balsamic vinaigrette that often has flecks of oregano as well as bits of shallot. If I’m feeling punchy, I add grated garlic to the portion I pour over the chicken for a more intense flavor.

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