Learn something new.

“I want to learn how to cook.”

I hear this question a lot. (I ask this question a lot.) Whether you are just getting started or ready to learn something new the biggest challenge is not usually the journey, but getting oneself out the door.

The advice I typically give (and really need to take myself) is to start with something you know. Whether you begin with a flavor profile or a technique, it is easier to grow from the familiar rather that starting from scratch.

When I give storytelling workshops for business and organizational teams I tell them that we’re going to start with something familiar: food stories. That way they don’t have to think about the content at the same time they are learning to shape and communicate it.

Cooking is the same. Can you sauté a chicken thigh in your sleep? Then play with flavors. Try a new combination of sauces, spices or pairings on the plate. Or you can start with flavors that you know intimately. A basic palate of Chinese or Persian ingredients can take you from meats to vegetables, quick stir-fries to slow braises.

For example, you just can’t seem to go wrong with lemon and chicken. I love it Chinese-takeout-style, with a sweet sauce over crispy pan fried paillards of chicken. There is rich-tart, lemony Greek Avgolemono soup with rice or orzo. Chicken is roasted to perfection stuffed with lemon halves and sprigs of rosemary, basted with plenty of butter.

I love crisp-skin thighs baked with lemon juice and brown sugar and, in fact, that is the inspiration that brought me to this new recipe for glazed, grilled chicken skewers. Familiar flavors and a familiar cut of meat made for an easy transition from the oven to the grill.

So, what do you know well that will inspire your next cooking adventure?

Grilled Lemon Chicken

Serves 4

This takes everything you love about baked lemon chicken and serves it up on a skewer. Tart lemon juice, floral zest and brown sugar gain je ne said quoi complexity from a hint of Paprika and soy sauce. It arrives on your plate sticky, sweet and sour with just the right amount of char, hot off summer grill.

Ingredients:

• 2 lemons zested and juiced

• 2 tbsTamari soy sauce

• 1/2 cup olive oil

• 4 cloves garlic, minced

• 1/2 cup brown sugar

• 1 tbs sweet paprika

• White pepper

• 2 lbs boneless, skinless chicken thighs

Directions:

• Marinate chicken: In a medium bowl combine lemon zest and juice, soy sauce, olive oil, garlic, sugar and paprika. Season with salt and a generous amount of fresh ground white pepper. Place chicken thighs in a freezer bag, pour in marinade and seal. Marinade in the refrigerator for up to two hours.

• Prepare skewers and glaze: Drain chicken, reserving marinade. Skewer chicken thighs by piercing them in multiple places and bunching them onto skewers. Meanwhile, place marinade in a small saucepan over med-high heat. Bring to a boil for at least five minutes to ensure it is safe to eat. Cook until reduced to the consistency of maple syrup.

• Grill chicken: Grill chicken over med-high heat until cooked through, about 10 min per side. Brush with glaze and cook 1 min longer per side.

TIP: If you reduce the glaze too much it will solidify as it cools. No worries, just warm it back up over medium heat and stir through a couple tablespoons of water.