Lesters Chicken Spice Rub Food

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CHICKEN SPICE RUB



Chicken Spice Rub image

This rub makes chicken unbelieveably tender, moist and tasty. For best flavor refrigerate the spiced chicken overnight.

Provided by christina white

Categories     Spicy

Time 5m

Yield 6-8 serving(s)

Number Of Ingredients 6

1 tablespoon coarse sea salt or 1 tablespoon kosher salt
1 tablespoon sweet Hungarian paprika or 1 tablespoon hot paprika (or a combination, I used hot)
1 tablespoon dark brown sugar, packed
2 teaspoons ground black pepper
1/2 teaspoon celery seed
1 1/2 teaspoons garlic powder

Steps:

  • Mix all ingredients in a bowl.
  • Rub all over chicken.
  • Refrigerate chicken for at least one hour or preferably overnight.
  • Grill or bake as usual.
  • Enough spice for one large chicken, 4 large chicken breasts on the bone or 2 cornish hens.

Nutrition Facts : Calories 16.8, Fat 0.2, Sodium 1164.8, Carbohydrate 3.9, Fiber 0.7, Sugar 2.5, Protein 0.4

SPICE RUBBED ROAST CHICKEN



Spice Rubbed Roast Chicken image

Provided by Trisha Yearwood

Categories     main-dish

Time 2h15m

Yield 2 to 4 servings

Number Of Ingredients 12

1 1/2 teaspoons kosher salt
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cayenne
Zest of 1 lemon, the lemon quartered
One 3-pound chicken, giblets removed
6 cloves garlic, crushed
3 fresh bay leaves
2 medium onions, sliced into 3 rings each
2 tablespoons unsalted butter, melted and cooled

Steps:

  • Combine the salt, cumin, paprika, garlic powder, black pepper, cayenne and lemon zest in a bowl. Wash the chicken and pat very dry. Rub the spice mixture all over the chicken. Set the chicken on a plate and refrigerate, uncovered, for at least 1 hour and up to 8 hours (to dry out the skin and promote crisp skin).
  • When you are ready to cook, preheat the oven to 425 degrees F.
  • Stuff the chicken with the lemon quarters, garlic and bay leaves. Arrange the onion slices to make a bed for the chicken in a large cast-iron skillet. Set the chicken on the onions and tuck the wings tips under the chicken's body. Brush the chicken all over with the melted butter.
  • Roast the chicken, basting once halfway through with the pan juices, until the skin is crisp and golden and an instant-read thermometer inserted in the thigh (do not touch bone) reads 165 degrees F, about 45 minutes. Let rest at least 10 minutes before carving.

ROAST CHICKEN SPICE RUB



Roast Chicken Spice Rub image

Wanted something different for my roast chicken and just grabbed a few spices - the result was fabulous. I used this on a roast chicken, but would be great on grilled or bbq thighs or breast pieces as well.

Provided by Sarah

Categories     < 15 Mins

Time 10m

Yield 1 serving(s)

Number Of Ingredients 7

2 teaspoons smoked paprika
1 teaspoon dried thyme
1/2 teaspoon dried lemon grass
1/2 teaspoon garlic powder
1/2 teaspoon dried sage
1/4-1/2 teaspoon salt
olive oil (optional)

Steps:

  • Mix all ingredients in a small bowl.
  • For roast chicken rub with olive oil them massage in spice mix.
  • For chicken thighs or breast coat pieces in spice mix and massage inches.
  • Cook as desired and enjoy.

Nutrition Facts : Calories 39.4, Fat 0.8, SaturatedFat 0.2, Sodium 587.2, Carbohydrate 8.9, Fiber 2.4, Sugar 0.5, Protein 1.4

SPICY CHICKEN RUB



Spicy Chicken Rub image

Make and share this Spicy Chicken Rub recipe from Food.com.

Provided by Chef mariajane

Categories     Whole Chicken

Time 5h

Yield 8-10 serving(s)

Number Of Ingredients 10

4 teaspoons salt
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 onions, quartered
2 whole chickens (4lbs. each)

Steps:

  • In a small bowl, combine all but onion and chicken. Set aside.
  • Remove and discard giblets from chicken.
  • Rinse chicken cavity and pat dry with paper towel.
  • Rub each chicken inside and out with reserved spice mixture.
  • Place one onion in the cavity of each chicken.
  • Place chicken in a resealable bag or double wrap in with plastic wrap.
  • Refrigerate overnight or at least 4-6 hours.
  • Preheat oven to 250°F Place chicken in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180°F Let the chickens stand for 10 minutes before carving.

Nutrition Facts : Calories 738.2, Fat 53.1, SaturatedFat 15.2, Cholesterol 243.8, Sodium 1391.3, Carbohydrate 3.9, Fiber 0.8, Sugar 1.4, Protein 57.7

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