Best Rub For Chicken 14 !FREE!
Here is a recipe for a versatile, all-purpose dry rub that is delicious on chicken, pork or beef. It's the main seasoning in my Slow Cooker Pulled Pork. I also use it on ribs--either in the oven or on the grill.
best rub for chicken 14
To use this dry rub mix, sprinkle it on all sides of the meat (chicken, beef, or pork). If you have time, wrap or cover the meat and refrigerate it for 1 hour (or as long as 12 hours) before cooking. The fridge time will enhance the flavor, but it's also good if you cook the meat right away. Cook the meat on the grill, in the oven or slow cooker, or fried in a pan, according to your preference.
Print recipePin recipe on Pinterest 14-Spice Dry Rub MixBy Monica Servings: Makes 1-3/4 cupsIngredients1/2 cup dark brown sugar
1/4 cup seasoned salt (reduce to 1/8 cup for low-sodium version)
1/4 cup paprika (sweet Hungarian)
1/4 cup smoked paprika (Spanish)
1 tablespoon garlic powder
2 teaspoons onion powder
1 tablespoon celery salt
2 tablespoons chili powder
2 tablespoons black pepper
1 tablespoon rubbed dried sage
1 teaspoon ground allspice
1 teaspoon ground cumin
1/4 teaspoon cayenne
1/4 teaspoon ground mace
1/8 teaspoon ground cloves
DirectionsSpread brown sugar out on a baking sheet for 1-2 hours so it can dry out and avoid clumping. Combine all ingredients in a food processor and pulse until well mixed. Or, sift the ingredients into a bowl and whisk them until mixed. Store in airtight container.TO USE: Sprinkle dry rub mix on all sides of the meat (chicken, beef, or pork) and rub it in. If you have time, wrap or cover the meat and refrigerate it for 1 hour (or as long as 12 hours) before cooking. The fridge time will enhance the flavor, but it's also good if you cook the meat right away. Grill, pan fry, or bake the meat according to your preference. Also good for seasoning meat in slow cooker.VARIATIONS:--For a spicier blend, use hot chili powder (rather than mild) and more cayenne, cumin, black pepper. --For a sweeter blend, increase the allspice, cloves, mace, and brown sugar. --For a smokier blend, omit the sweet paprika and substitute all smoked paprika.Print recipePin recipe on Pinterest
If you typically look away (as I do!) when you see a recipe with a long list of ingredients, stay with me on this one. Taking a few minutes to mix this list of spices will reward you with the most incredibly flavored grilled chicken. The best part? Once you have your jarful of spices, all you need to do is sprinkle on the chicken and grill. No marinating time needed and almost no effort!
What if you could only buy one rub? This All-Purpose BBQ seasoning can be described as the one rub you need for every cook; beef, chicken, pork, seafood vegetables and more! This southwestern style rub has a bright red color and killer BBQ flavor.
Yardbird Rub is a savory blend of spices that offers a touch of sweetness followed by just the right amount of heat. It's award-winning flavor pairs well with any chicken or pork recipe but we'll let you in on a secret - it's extra special on ribs!
Baharat is a Middle Eastern spice blend used to season all kinds of meats. It can include allspice, peppercorns, cardamom, cassia bark, cloves, coriander, cumin, nutmeg, red chili, and paprika. Try it on baked chicken skewers with a bit of olive oil.
This Indian chicken dish is traditionally baked in a clay oven heated with charcoal or wood, which adds a smoky flavor. But you can make a version at home. Heat the spices -- which include coriander, cayenne pepper, and turmeric -- in oil to bring out the flavor before whisking with yogurt to make the marinade.
Marinate the chicken in a mixture of lemongrass, soy sauce, red chili, turmeric, and a high-quality Vietnamese fish sauce (made from anchovies, salt, and water). The result is tangy and light with a slight kick.
Combine a tangy smack of lime juice with the sharp bit of chili powder to wake up your taste buds in the middle of a hot summer day. Mix chili powder, cumin, paprika, cinnamon, and a little sugar to make the rub. Let the chicken marinate in lime juice for at least 30 minutes before you put it on. Then grill it to perfection.
This is a traditional Persian chicken stew made from the bounty of fall -- ground walnuts and pomegranates -- and served with rice. You reduce pomegranate seeds over heat to make syrup for the sauce and sprinkle some fresh ones on top to make it beautiful.
Rub a whole chicken with olive oil, garlic, and this traditional mix of spices from southern France: savory, rosemary, marjoram, and thyme. Lavender, fennel, sage, tarragon, and even citrus zest are sometimes added.
The blend of seasonings that I use in this recipe is a favorite and always gets rave reviews. You can also season the chicken with this Chicken Seasoning, or Cajun Seasoning for a delicious spicy kick. If you prefer a marinade try my easy Chicken Marinade.
The best way to tell when chicken is done is to use an instant read thermometer to test the internal temperature in the center of the meat. According to the USDA, chicken should be cooked to 165 F for food safety. When chicken is almost done it will finish cooking quickly. Once it registers 155 F, it probably needs just 1-2 more minutes in the oven. Watch it closely as it can quickly go from perfect to overcooked.
I was looking for a chicken recipe for the whole family and I stumbled on this article. I read and followed the instructions carefully and I made it deliciously! Every member of my family is so happy! Thanks for this!
Easy, quick and delicious!!! A recipe every busy mom needs!! I too followed your recipe very carefully and it turned out fabulous! My daughter loves chicken but often struggles to eat it when it is dry. She had no trouble with this and along with the rest of my family, loved it! Thank you from all of us!
Everything was just as you said. Easy! Eaay! Easy!I buy the bags of chicken from Wal mart boneless breast meat. Already butterflied or thin. This recipe was perfect for them straight out of bag without beating. I used all the spices without mixing them first. Just sprinkled on both sides. Your recipe is So incredibly easy. I was super lazy tonight lol. Cooked as you said. Used my thermometer, as you said. Turned out PERFECT! Moist! Spiced perfectly! It Fed my family of 3, happily! One(Dad) is not a chicken eater, but guess what he is taking to lunch tomorrow? I appreciate a good recipe that I THINK I can remember and pass on to my kids!Will be looking for more of your helping recipes. Thanks much.
I cannot live without this in my spice collection! I always have the ingredients on hand and it takes no time to mix up when you run out (and you will fast, its that delicious) I love it on potatoes and chicken best!
From the team that won the American Royal Invitational BBQ Competition FOUR times!!!!"Created for Chicken, But Made for Pork" --- Plowboys Yardbird rub was created specifically for competition chicken. But, it's fantastic on all things Pork as well.A savory rub that starts sweet and is followed by a subtle touch of heat.Here at St. Louis BBQ Store, this has been one of our best selling rubs for more than a decade!Also available in 5 lb bags.Ingredients: Salt, sugar, spices including chili pepper, paprika, dehydrated garlic and onion, celery powder, mustard flour, disodium inosinate and guanylate, not more than 2% calcium stearate added to prevent caking.
I am very Petit cular about the flavours that I look for. I have a collection of recipies that I add to once iv found that flavor that makes you want to keep eating even efter you get full. This seasoning is absolutly amazing! I rubed it on a 3 .4 pound sirloin cap picanna and smoked for 3 hours while spraying a small mix of apple cider vinegar with water about 5 times total then cooked it low and slow at about 225 for another 3 and turned it up to 250 towards the end and I can honestly say that this is hands down the best seasoning I have ever come across and will now be ordering some for my mother-in-law. THANK YOU FOR MAKING THIS DELICIOUS FLAVOR!
Pit Boss Smoker Chicken Wings with Dry Rub is an easy recipe that gives you that crispy chicken skin we all love! The chicken wings are coated in a homemade dry rub that gives these wings so much flavor. These are not boring chicken wings. The smoked wings come off the grill super crispy, and it's amazing how tender and juicy they are. Serve as is or toss with one of your favorite wing sauces or dipping sauce before you dig in! Perfect as a main course or as an appetizer!
EASY, HANDS-OFF COOKING: With an electric smoker, the process of making smoked chicken wings is simple and easy. Simply put dry ingredients in a plastic bag, add the wings, and place them on the rack of the smoker. Close the lid and let them smoke until they are done cooking. So easy and very little effort involved!
SO DELICIOUS: These electric smoker wings are covered in a dry spice rub that elevates the flavor. The chili powder in the rub adds a little bit of heat, and the spice is perfectly balanced with the chicken. It is just so good!
The best wood for smoking chicken wings is a hardwood that has a mild smoky flavor like apple wood or cherry wood. Hickory wood pellets are also a good choice. Although it has a stronger flavor, when combined with the savory rub, it has a fantastic flavor.
Hi Angela. Great question! You can still crisp chicken wings on a smoker if your smoker doesn't go past 300 degrees. When it is time to turn up the temperature, cook the wings at 300 degrees until they reach an internal temperature of 175 degrees F. It will probably take about 30-45 minutes or so. Alternatively, to speed up the process, you could place them on a baking sheet and pop them in your oven under the broiler for a few minutes; make sure to flip them to avoid any burnt spots. Hope this helps! ? 350c69d7ab