Rub A Dub Chicken Food

RUB A DUB-DUB

Rub a Dub-Dub image

Rubs can be applied just before cooking, but for a more pronounced flavour, apply your rub and refrigerate for several hours. When a rub is applied and is tightly wrapped and refrigerated for 12-24 hours, the flavour will infuse the meat. I have found that kosher salt is the best to use as the sharp pieces of salt, when rubbed, permeate the meat more efficiently.

Provided by Chef mariajane

Categories Low Cholesterol

Time 5m

Yield 1 cup

Number Of Ingredients 10

Ingredients

4 tablespoons brown sugar
4 tablespoons kosher salt (or table salt)
2 tablespoons paprika
1 tablespoon mustard powder
1/2 teaspoon ground black pepper
1 pinch dried oregano
1 pinch dried thyme
1/2 teaspoon cumin powder
1 tablespoon garlic powder
1 tablespoon onion powder

Steps:

Mix all the ingredients together in a bowl. Store in an airtight container.
NOTE: To make this a wet rub, simply add 1 tablespoons lemon/lime juice and 1 tablespoons olive oil.

Nutrition Facts : Calories 359.7, Fat 5.4, SaturatedFat 0.5, Sodium 27940.8, Carbohydrate 78.3, Fiber 8.5, Sugar 59.8, Protein 7.3

RUB A DUB CHICKEN RECIPE

Rub a Dub Chicken Recipe image

Provided by Dottiejk

Number Of Ingredients 11

Ingredients

1 tablespoon black pepper
2 tablespoon cumin
2 tablespoon chili powder
2 tablespoon brown sugar
1 tablespoon Sugar
1 tablespoon oregano
4 tablespoon paprika
2 tablespoon Salt
3 tablespoon garlic powder
1 tablespoon celery salt
4 - 6 boneless chicken breasts or thighs

Steps:

Pour all the spices into a sandwich-size sealable plastic bag. Shake well. This can be stored for months and make enough for approximately 5-1/2 pounds chicken. Place a piece of chicken and 1 tablespoons of rub in a gallon-size sealable bag. Shake until all the chicken is in the bag and uniformly covered. Refrigerate up to one hour before grilling (refrigeration gives more intense flavor). Grill the chicken over medium heat on a covered grill about 5 - 7 inches per side or until the meat is no longer pink on the inside. Arrange the pieces on a dinner plate and cover tightly with aluminun foil. Let sit for at least 10 minutes (very important). Serve with barbecue dipping sauce.

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