What to cook when its hot.

Oh my goodness its hot today. In need of some light food without much effort. For dinner tonight, My Marinated Chicken Thighs I copped this recipe from an flyer from the National Post, Entertaining with Bonnie Stern Saturday June 23, 2001. She uses Cilantro instead of Basil. I have done it both ways but prefer the basil because of the sharper flavor to balance the vinaigrette. She uses carrots in the salad which the 'Husband' won't eat. Also she omits the lime in the vinaigrette, but really what are you going to do with the other half of the lime? 6 boneless skinless chicken thighs 1/4 cup hoisin sauce 1/2 tablespoon minced garlic ( I buy the stuff in the jar, much quicker and faster) 1 /2 tablespoon minced ginger ( ditto) 1 tablespoon fish sauce juice of 1/2 lime a few leaves of chopped fresh basil Combine all the above and marinate the chicken for 1/2 to 1 hour at room temp or 3 hours in the fridge Grill on the barbecue 5 minutes a side, or until cooked. Serve on a bed of fresh iceberg lettuce ( or salad greens of your choice) mixed with chopped green onions and cucumbers, red pepper, or radishes finely sliced any left over basil or mint if you like. Top with a vinaigrette of rice wine vinegar, vegetable oil or a sesame oil blend, the other half of the lime juice and salt and pepper to taste.