It’s summer, at least in Vegas, so it’s time to fire up the grill and get out of the heat of the kitchen (and into the heat outside!). The latest issue of Food & Wine magazine has lots of great grilling recipes, including these two. The Chicken Legs with Roasted Garlic-Ancho Sauce feeds four people at $1.22 per serving. The Creamy Feta Vinaigrette makes around 3/4 of a cup and can be used to top whatever vegetables you grill for around 25 cents per serving plus the cost of the veggies.

For the chicken, we used some leg quarters we found at Whole Foods the other day that were a steal. Check out your local WF’s meat department, and see if you can find the packaged Mary’s Free Range leg quarters. It’s really good chicken, and at $1.69 per pound, it’s also an awesome deal. You can get two leg quarters for about $2. I’m not sure if this was a sale, but I’ll definitely go back and see if they have some more, since this cut of chicken is great for the grill as it’s got a nice bit of fat to keep the meat moist and add flavor. When we lived in Austin, I used to buy the Buddy’s All-Natural chicken leg quarters, and they were cheap, too. Perhaps the people who generally go for the high-end chicken don’t like leg quarters? I dunno, but I digress…

This recipe’s pretty straightforward, you just make the sauce then grill your chicken. One shortcut: it says to cook your garlic in the oven for an hour and 20 minutes, but since you’re using the grill, just do it there and save yourself an hour or so. Do it the same way by putting the garlic in foil and drizzling in some olive oil, then toss it on the grill. Give it a squeeze after about 20 minutes and see where things stand. If it’s firm, leave it on a bit longer; if it’s squishy, you’re good to go. Then dump it into the blender with the other ingredients, whizz it up, and slowly add the oil. You want the sauce to emulsify, but I think maybe I got mine over-emulsified and a bit thick.

Then put your chicken on to grill. The recipe says to rub some oil on the chicken, then sprinkle with salt and pepper. I like the salt and pepper, but I’m not so sure about the oil. I tend to think that with leg quarters, there’s enough fat, and using the oil just makes it more likely you’re going to get flame-ups and burn the skin. Anyway, get your vegetables ready, and once the chicken’s a bit cooked, throw them on. We used whatever was in the fridge — we had broccoli, red peppers, some onion, tomatoes and even some chard.

When the chicken was nearly done, I brushed some sauce on it to glaze. Don’t do this too early, or it will burn.

While everything’s cooking, make your Feta Vinaigrette. Again, it’s easy: everything in the food processor and whizz. My only change to the recipe is, as usual, keep an eye on the amount of oil, I think you can use less than the recipe calls for, but do whatever tastes best for you. Once everything’s done, put some over the vegetables and enjoy!