LONGLEAF STORIES

full circle in the hundred acre wood

Sometimes when you see several days of food pictures here, it means some story I’m not sure I can tell is incubating. Other times it means I finally found just the combination of herbs and spices which results in a grilled chicken that makes my mouth go crazy.

Occasionally, like today, it’s both.

 

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No sauce, just this mixture, rubbed into the chicken and allowed to sit for an hour or so before grilling: kosher salt, coarsely ground black pepper, a little brown sugar, garlic powder (works here, because what’s needed is a dry rub) , minced onions (dried version using a mix of regular and green onions), lemon-pepper seasoning with garlic and onion, cayenne pepper and the secret ingredient, Chipotle chile pepper. Sounds mundane to have such a spectacular result. (Just don’t be shy with the cayenne or Chipotle chile pepper.)

This one’s a keeper.

 

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