Marinate leg thighs overnight in lemon juice, olive oil, garlic, onions, salt, pepper, Italian parsley. Let meat come to room temperature before grilling.
Chimichurri Sauce - Puree a bunch of parsley, 5 garlic cloves, olive oil, red wine vinegar and apple cider vinegar, salt and pepper. You can also add jalapeno to taste if you'd like. Athélie really likes this sauce and loved dipping her chicken in it tonight.
Roasted Zucchini - marinate stripes of zucchini in olive oil, mustard, red wine vinegar, salt and pepper. Grill
Watermelon Aqua Fresca (adapted from Williams & Sonoma Entertaining cookbook). Puree ripe watermelon with lime juice, mint and sugar to taste. Let sit for 1 hour at room temperature for flavors to develop. Pour mixture through sieve and serve with tonic water and ice. We kicked ours up a notch by adding a bit of liquor as well. It is so refreshing and tasty.