After a weekend of grilling frenzy, it's time for some maintenance. I've dismantled my beloved charcoal Weber and gas-ignited Jenn-Air, and am scrubbing their grates and interior drums. Another traditional grilling holiday, the Fourth of July, is a couple of weeks away and I don't want any flare-ups from leftover particles adhered to the grill grates.

Tonight's dinnerFeed was adapted from a recipe I clipped from Cook's Magazine several months ago.

I love this easy technique for making sticky chicken and the flavors are a happy combination of favorite Chinese and Vietnamese stir-fries. A mound of sticky rice would be a good complement.

Adapted from Cook's Magazine 30-minute suppers (Winter, 2010)

Ingredients

1/4 cup brown sugar 3 tablespoons fish sauce 1 tablespoon grated ginger 2 teaspoons minced garlic, divided 1 1/2 pounds boneless skinless chicken thighs, cut into 1-inch pieces Red chili flakes 2 bunches broccolini 1 tablespoon vegetable oil Fresh chopped cilantro, chives or parsley

Directions

1. Heat sugar and 1/2 cup water in heavy bottomed pan over medium heat, stirring, until sugar has dissolved. 2. Whisk in fish sauce, ginger and 1 teaspoon garlic. Stir in chicken and cook until sauce is almost evaporated and chicken is cooked through and coated in a sticky glaze, 10-15 minutes. Season to taste with red chili flakes. 3. Meanwhile while chicken is cooking, in a large skillet, bring 1/2 cup lightly salted water to a boil. Add broccolini and simmer, covered, over medium-low heat until broccolini is bright green and tender, about 5 minutes. Remove lid and cook until liquid evaporates, about 1 minute. Stir in oil and remaining garlic and cook until fragrant, about 1-2 minutes. Transfer to individual plates or a large platter and top with chicken. Garnish with fresh chopped herbs, if desired, and serve.