Prepare Smoked Garlic Chicken on the weekend, then reheat on the grill either with or without barbecue sauce for a weeknight meal. Try it with a Mediterranean menu of Grilled Asparagus, Tomato and Kalamata Olive Salad, and Grilled Pound Cake and Apricots. Blanch the asparagus before grilling so it doesn't dry out, and try canned apricot halves for grilling -- they're a real time saver. Be sure to grill the cake over low coals so it doesn't burn.
Cook asparagus in boiling salted water for 3 minutes. Drain well, lightly coat with oil, and grill to cook through and brown. Season to taste.
Toss together diced tomatoes and pitted Kalamata olives. Lightly dress with oil and vinegar and add chopped parsley, basil, and garlic.
Grill slices of pound cake and drained fresh or canned apricots. Serve with ice cream if desired.