Tonight we (finally!) made the Baja-Style Rosemary Chicken Skewers with the Avocado and Grapefruit Salad. We both got home on the late side, but really wanted to try this dish, so we did something we rarely do: we made dinner together, side-by-side, in our tiny, “one-butt” New York City kitchen. Since we teamed up on the cooking we’ll also team up on the writing. See if you can guess who wrote what!

Making the marinade was very simple: all the ingredients went into a bowl and got mixed together. The only change I  made, which turned out to be a really good one, was to substitute chipotle pepper flakes for red pepper flakes. Prepping the chicken was easy too. Once I cut the thighs into smaller pieces, I just added them to the marinade, mixed to coat, and let them sit for 20 to 30 minutes. Threading the chicken pieces onto the rosemary skewers was a little…