My grandmother’s grilled chicken is still my absolute favorite grilled chicken recipe in the world, and it couldn’t be simpler. For 6-8 pieces of chicken (any parts will do, though legs and thighs are my strong preference), mix in at least four cloves of pressed garlic, a couple of generous pinches of salt (two tablespoons), a few turns of fresh pepper, a few glugs of olive oil (enough to coat all the pieces and have the oil puddle at the bottom, and a splash or two of red wine (not balsamic) vinegar. Spread marinade evenly all over chicken parts and cover with saran for at least half a day. I usually marinade overnight if possible, though the longer the better (I have marinaded up to two days). While you are supposed to grill chicken next to high heat for optimal results, my grill is too small to accommodate all of the pieces with only half of the flames going, so I do it at medium-high heat and monitor the char carefully. While you can serve this with just about anything that’ s in season, I am fond of orzo mixed with any soft leftover cheese. It’s quick and easy and a good way to get rid of the last bits of cheese that would otherwise go to waste.