Tuesday, February 3, 2009

Rub-a-dub Chicken

I tried a recipe for a rub for chicken yesterday that was absolutely delicious, at least in my book. I have a couple kids that will beg to differ, but they don't like any spice to any degree - so they of course put in their two cents. But I would definitely use it again. I cut the chili powder in 4ths (so 1/2 Tbsp). And since our grill is put away for the winter, we just cooked it in the electric fry pan on about 300 degrees. It turned out great.

Rub-a-dub Chicken
(Family Fun)

An easy rub makes this chicken simply mouthwatering and forms a gorgeous crust during grilling. Make a batch of the spicy powder, store it in your cupboard, and use it all summer long to give your chicken an outrageous zing.

1 tablespoon black pepper
2 tablespoons cumin
2 tablespoons chili powder
2 tablespoons brown sugar
1 tablespoon white sugar
1 tablespoon oregano
4 tablespoons paprika
2 tablespoons salt
3 tablespoons garlic powder
1 tablespoon celery salt
4 to 6 pieces boneless chicken thighs or breast halves
Barbecue sauce (for dipping)

1. Pour all the spices into a sandwich-size sealable plastic bag. Shake well. This mix can be stored at room temperature in the sealed bag for months -- and it makes enough rub to cover approximately 5 1/2 pounds of chicken.
2. To prepare your chicken, place a piece of chicken and 2 tablespoons of the rub (for a milder flavor, use less rub) in a gallon-size sealable bag. Give the bag a shake to cover the piece with the powder. Repeat, adding chicken and rub and shaking until all the chicken is in the bag and uniformly covered. (For a more intense flavor, refrigerate the bag of chicken for up to 1 hour before grilling.)
3. Grill the chicken over medium heat, on a covered grill, about 5 to 7 minutes per side or until the meat is no longer pink on the inside. Arrange the pieces neatly on a dinner plate and cover tightly with aluminum foil. Let sit for at least 10 minutes (very important!). Serve with barbecue dipping sauce. Serves 4 to 6.

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