Chicken Dry Rub Food

5 OF THE BEST DRY RUB RECIPES FOR CHICKEN - BEST SPICE BLENDS

Steps:

• For BASIC SPICE BLEND: to a small bowl add garlic powder, ground cumin, ground coriander, smoked paprika, sea salt, and black pepper. Stir to combine. Pour spice blend into a sealable glass jar or ziplock bag. Use as needed.
• For SMOKY CHIPOTLE SPICE BLEND: to a small bowl add cumin, chili powder, garlic powder, onion powder, chipotle chili powder, smoked paprika, sea salt, and black pepper. Stir to combine. Pour spice blend into a sealable glass jar or ziplock bag. Use as needed.
• For MEDITERRANEAN SPICE BLEND: to a small bowl add basil, oregano, garlic powder, onion powder, dill, red pepper flakes, sea salt, and black pepper. Stir to combine. Pour spice blend into a sealable glass jar or ziplock bag. Use as needed.
• For LEMON PEPPER SPICE BLEND: to a small bowl add lemon zest, black pepper, garlic powder, onion powder, dry thyme and sea salt. Stir to combine. Pour spice blend into a sealable glass jar or ziplock bag. Use as needed.
• For BUFFALO SPICE BLEND: to a small bowl add garlic powder, smoked paprika, cumin, brown sugar, dry mustard, chili powder, black pepper, chipotle chili powder, sea salt and cayenne pepper. Stir to combine. Pour spice blend into a sealable glass jar or ziplock bag. Use as needed.

SARAH'S DRY RUBBED CHICKEN

Steps:

• Combine the garlic powder, onion powder, paprika, parsley, oregano, cayenne pepper, sage, thyme, coriander, celery seed, salt, and black pepper in a bowl. Rub the chicken inside and out with the spice blend. Stuff the cavity of the chicken with the crushed garlic and onion. Place into a 9x13-inch baking dish and cover with plastic wrap. Refrigerate 4 hours to overnight.
• Preheat an oven to 325 degrees F (165 degrees C).
• Remove and discard the plastic wrap. Bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

DRY RUB FOR RIBS OR CHICKEN

Steps:

• Whisk brown sugar, paprika, black pepper, onion powder, garlic powder, salt, and red pepper flakes together in a bowl.

DRY RUB FO YO CHICKEN

Steps:

• Mix dry ingredients together in a small bowl and rub into the chicken, making sure to get the rub into the nooks and crannies. Let rub sit on the chicken for up to 12 hours in the refrigerator.
• Preheat a grill to medium heat.
• Place dark meat on the grill first because it has a longer cooking time than white meat. Grill until the internal temperature of the chicken is 180 degrees F for all parts except the breasts and is 165 degrees F for the breasts when measured with an instant-read thermometer. When chicken is almost finished grilling, baste it with a generous amount of barbecue sauce all over the meat. Save any leftover sauce for dipping.
• Combine all ingredients in a saucepan and slowly bring to a boil over medium-high heat; then reduce the heat and simmer until the sauce begins to thicken.

DRY RUB

Steps:

• Combine all the ingredients in a medium bowl.
• Divide among small spice containers and store for up to 4 months.

ROTISSERIE CHICKEN RUB

Steps:

• Place all ingredients in air-tight storage container & enjoy!
• (Note: I place all ingredients in food processor & give it a whirl to ease in mixing, also if a finer texture is preferred).

DRY RUB FOR CHICKEN OR TURKEY

Steps:

• Mix all spice ingredients together.
• Rub onto chicken (use as much of the rub as desired, use lots or use a little.
• Cover the chicken then place in the refrigerator for 6-24 hours.
• Grill as desired.