Thai seasoning is a dry spice blend. Check a grocer’s spice aisle or spicehunter.com.

Prep: 30 minutes   Grill: 18 minutes   

1/3 cup lime juice
1/4 cup canola oil
2 Tbsp. chili oil
1/2–1 tsp. Thai seasoning blend
1/4 tsp. sea salt
1/4 cup snipped fresh cilantro
4 fresh ears of sweet corn, husks and silks removed
2 medium zucchini, halved lengthwise
2 cups cherry tomatoes
4 skinless, boneless chicken breast halves (1 1/4–1 1/2 lb.)
Lime wedges

1. In a small bowl combine lime juice, canola oil, chili oil, Thai seasoning, and salt. Transfer half the mixture to another small bowl; stir in cilantro. Reserve cilantro mixture.

2. Brush some of the remaining oil mixture (without cilantro) onto corn and zucchini. In a medium bowl toss tomatoes with 1 tablespoon of the remaining oil mixture. Brush remaining oil mixture onto chicken.

3. For a charcoal grill, place zucchini, corn, and chicken on the rack of an uncovered grill directly over medium coals. Grill until vegetables are tender and chicken is no longer pink (170°), turning zucchini and chicken once and turning corn occasionally. Allow 8 minutes for zucchini, 10 to 12 minutes for corn, and 12 to 15 minutes for chicken. Remove vegetables and chicken from the grill when they are done; cover to keep warm. Place tomatoes in a grill wok (or on skewers). Place on grill rack over heat. Grill for 3 minutes or until tomatoes are softened and starting to brown, stirring occasionally. (For a gas grill, preheat grill. Reduce heat to medium. Place zucchini, corn, and chicken on grill rack over heat. Cover; grill as above, grilling tomatoes when other vegetables and chicken are done.)

4. To serve, brush cilantro mixture over vegetables and chicken. Serve with lime wedges. Makes 4 servings.