The evenings are getting shorter and I’m running out of photography light. I’m going to have to start getting creative. In the past I’ve researched lighting equipment and the “how-to’s” for making my own light boxes. But because I do this blog purely for fun and relaxation, I hate to get too serious about such things.
As we head into winter, you may have to endure some drab photography until I find my lighting sweet spot in this house.
I bought three types of Spiceologist rubs from our local farmer’s market this summer. Smoky Honey Habanero, Raspberry Chipotle, and Greek Freak.
I’ve used all but the Raspberry Chipotle, and although I think they are lacking in flavor just on their own, they’re quite good with a few simple additions.
Coat chicken pieces with olive oil, season both sides well with sea salt and Bragg’s Organic Sprinkle. Coat both sides of the chicken generously with the Smoky Honey Habanero rub. Wait for the olive oil to absorb it and repeat. Finish with another generous sprinkle of sea salt.
The sweet and tangy salad balanced out the hot and spicy flavors of the chicken very well.
Sliced red cabbage, chopped apple, diced red onion, sunflower seeds, and raisins.
1/2 Cup of olive oil mayo, juice of 1 fresh lemon, 2 generous pinches of coconut sugar, several grinds of pepper. Whisk until combined.
Thinly slice a half a head of red cabbage. Core and chop one small apple, and dice about 2 1/2 Tablespoons of red onion. Add it all to a large mixing bowl along with 2 Tablespoons of sunflower seeds, 2 Tablespoons of raisins, and toss well to coat with dressing. Spoon into a serving bowl and chill in refrigerator while chicken grills.
Heat grill to 300 degrees and grill chicken bone side down for 20 minutes with lid closed.
Move chicken pieces to the middle of the grill skin side down, or wherever your grill is protected from the flame. Increase heat to 350 degrees. Grill for another 10-12 minutes or until skin is crisp. If you get too much flame up, grill with lid open and increase cooking time.
A very simple dinner with amazing flavors. We loved the balance of the hot and spicy chicken with the sweet and tangy salad.