Ingredients
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1/4
-
2
-
2
-
1
-
1/2
-
1
-
3
-
2
-
2
-
-
-
-
-
-
Directions
Dry Rub for Chicken or Turkey, This makes about 3/4 cup of the most wonderful spice blend, I have used it many times in the past — the amounts listed is enough to coat one large roasting chicken, 1 small turkey or 2-3 small whole fryer chickens, or 12-14 pieces of chicken, if you like lots of heat then increase the cayenne, you will love this! :), This was one of the most tasteless rubs i’ve ever used or concocted used this on a turkey that i grilled over charcoal Skin is usually one of my favorite parts of the bird and this rub was just bland It would of tasted better if i just used garlic salt and pepper I’m an experimentalist when it comes to cooking Most times its better to keep a recipe simple You can make the perfect turkey with salt, pepper and some melted butter , I made this last night, applied to 14 chicken thighs, let them marinate overnight, and grilled They turned out surprisingly delicious However, I’m removing 1 star, because I think the recipe can be improved, as detailed below Too Much Sugar 1/4c (4T) of brown sugar is a huge amount of sugar, IMO If you want sweet chicken, go for it, but I like my chicken more savory I reduced the amount to 1T for my first batch, and it still seemed a little sweet I’ll probably reduce to 1t next time Why Chili Powder? This rub already lists amounts for paprika, cumin, cayenne, garlic powder, black pepper, and salt ? 6 ingredients common in chili powders It would be better to list the individual spices, rather than having the unknown quantities in a chili powder If you just add individual measurements for oregano and onion powder (and bump up the paprika, etc ), you could remove the chili powder and have a more consistently reproducible recipe Nitpicks ? 3t is 1T I don’t see a reason to list 3t of mustard powder, instead of just 1T Maybe I’m missing something ? It would be great to list the type of salt 2t of fine/table salt is about 2 5t of (coarse) kosher salt, a 25% increase I guess it’s assumed to be table salt if a type is not listed, but used kosher salt and found the chicken well seasoned 2t of table salt might be too salty However, if you use the full amount of sugar, you might need the extra salt to counter it ? No fat I know this is a dry rub, but some of these spices are fat soluble It probably doesn’t matter if dry-brining a whole bird (or fatty pieces like thighs), but if you’re applying this to skinless breasts, it’s probably wise to add a ~2T oil and make it more of a paste Spices like paprika and (I think oregano in the chili powder) will release more of their volatile compounds (i e , more flavor) in the presence of fat Anyway, except for the excessive sugar (IMO), this is a great rub and could be damn near perfect with some tweak It surprised me with how delicious it is, and my picky wife and even pickier 2 year old both loved the results Good job
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Steps
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1
Done
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Mix All Spice Ingredients Together. |
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2
Done
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Rub Onto Chicken (use as Much of the Rub as Desired, Use Lots or Use a Little. |
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3
Done
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Cover the Chicken Then Place in the Refrigerator For 6-24 Hours. |
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4
Done
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Grill as Desired. |
