Oh, forgot to mention —

On Saturday, we grilled two kinds of chicken.  First was with a dry rub (paprika, cayenne, garlic, onion powder, salt, white pepper, black pepper, um, I feel like I’m forgetting something…) which was absolutely delicious.  Second was a grapefruit coriander glaze – made with grapefruit zest and juice, garlic, salt and pepper, honey, and tons of coriander.  (Which is like my favorite spice, in case you wondered.)   That one was also good, and awfully different from the dry rub chicken which was hot and spicy instead of sweet and zesty.

Anyway, so there was a whole breast of each left so we de-boned it, and I just had a sandwich with the leftover grapefruit coriander chicken.  The sandwich was chicken, bleu cheese, avocado, and mayo – on grilled sourdough.  OMG IT WAS THE BEST SANDWICH I’VE HAD ALL MONTH.  Even better than those fresh mozz sandwiches yesterday.  I might be biased because I was much hungrier eating that chicken sandwich than the fresh mozz sandwiches, but still.

Oh and also, I brined the chicken for about 3-4 hours before we cooked them, and as far as I can tell it was helpful!  We didn’t have a control so weren’t able to make scientific comparisons, but.

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