Summer is racing by at a gallop, as if chased by a slightly/very aggressive Autumn, eager to take its place. But let’s put the brakes on, folks. Let’s wring every last drop out of summer because when it’s gone, it’s gone. Well, at least for another year. Before you know it, you’ll be sitting around the fire, knitting long underwear and searching the web for yet another root vegetable recipe.

Summer is like being a teenager. It’s silly and fun and I bet you dollars to donuts you’ll get your heart broken. But who cares? You’ll love every minute of it. Sure summer is hot. Sure it’s hazy. Sure it’s humid. So deal with it. Embrace it.

Spend every minute you can outdoors. Crank up the BBQ, open up that cheeky rosé you’ve been saving for a rainy day and breath deep. Because Summer won’t last forever. (Cue: Beach Boys song.) And if worse comes to worse, remind yourself that Christmas is only a few months away.

Sorry, scratch that.

Serves 2-3

1 lb. boneless-skinless chicken thighs

2 Tbsp. runny honey

2 Tbsp. sherry vinegar

2 Tbsp. olive oil

1 Tbsp. tomato puree

1 clove garlic, peeled and minced

1 tsp. Chimayo blend chile powder

½ tsp. New Mexico green chile powder

½ tsp. salt

Note: if you’re using bamboo or wooden skewers don’t forget to soak them in water for a half an hour or so before grilling. You’ll thank me, I promise.

Cut each thigh into about 4 chunks. Place the chicken in a bowl. In a separate bowl, mix together the marinade ingredients. Pour over the chicken and stir to coat. Refrigerate for several hours.

Heat up your barbecue to medium high. Place the chicken chunks on the skewers and cook on one side until you get some nice grill marks – a few minutes – then turn and cook the other side.

That’s it. You’re done. Eat up. And don’t forget to do the dishes.