5 OF THE BEST DRY RUB RECIPES FOR CHICKEN - BEST SPICE BLENDS
Transform your dinner recipes with five easy flavorful dry rub recipes that only take 5 minutes to make. These chicken spice rubs are absolute perfect to mix up flavors for the week and great for meal prep.
Provided by Krista
Categories Dinner
Time 5m
Yield As Needed
Number Of Ingredients 38
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.
CHICKEN BREASTS WITH SPICY RUB
Nice spicy chicken,not hot. The rub is a rather thick paste, if you think it's to thick add equal parts oil and vinegar to thin it. Can also be cooked in the oven at 350 degrees F for about 45 minutes depending on size of chicken breasts.
Provided by acid.
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Pat chicken pieces dry.
- Combine ingredients for rub.
- Smear rub over both sides of chicken; the more you use, the spicer it will be.
- Heat barbecue.
- Place chicken on grill, skin side down.
- Cook over medium heat, about 10 to 12 minutes per side, until chicken is justed cooked through. (If heat is too high, coating will burn; if too low, cooking time will be a little longer).
Nutrition Facts : Calories 370.1, Fat 21.7, SaturatedFat 4.9, Cholesterol 92.8, Sodium 726.2, Carbohydrate 12.3, Fiber 2.4, Sugar 7.2, Protein 31.8
RUB FOR CHICKEN BREAST
Provided by Food Network
Time 2h25m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Mix together all the marinade ingredients in a small bowl. Arrange the chicken breasts in a shallow dish or plastic container, coat both sides of the chicken breast thoroughly, cover, and refrigerate for 2 hours. Saute or broil the chicken until the internal temperature of the chicken is at least 155 degrees.;
DRY RUBBED BBQ CHICKEN
Steps:
- In a large plastic container with a lid add 8 cups water, 3/4 cup salt, 3/4 cup brown sugar, vinegar and 1 tablespoon of the BBQ seasoning. Stir until well mixed. Add the chicken to the brine and refrigerate at least 2 hours and no longer than 4 hours
- Preheat the oven to 350 degrees F.
- Remove chicken from brine and pat dry. In a small bowl combine 1 teaspoon of salt, 1 tablespoon of brown sugar and 2 tablespoons dry BBQ seasoning. Rub the outside of the chicken with spice mix and transfer to a roasting pan. Add 2 tablespoons of water to the bottom of the pan and put in the oven. Roast for 45 minutes or until the internal temperature at the thickest part of the meat reaches 160 degrees F on an instant-read thermometer. Remove the chicken from the oven to a cutting board. Allow the chicken to rest for 5 minutes, loosely covered with foil, before carving and arranging on a serving platter. Enjoy!
DRY RUB FOR RIBS OR CHICKEN
Use this delicious rub on ribs or chicken. Rub into ribs or chicken and refrigerate overnight.
Provided by Love to cook
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 4
Number Of Ingredients 7
Steps:
- Whisk brown sugar, paprika, black pepper, onion powder, garlic powder, salt, and red pepper flakes together in a bowl.
Nutrition Facts : Calories 136.6 calories, Carbohydrate 33.9 g, Fat 0.7 g, Fiber 2.5 g, Protein 1.5 g, SaturatedFat 0.1 g, Sodium 1755.8 mg, Sugar 28.2 g
ROASTED CHICKEN RUB
Herb and smokey spice blend that complements chicken.
Provided by Semigourmet
Time 10m
Yield 6
Number Of Ingredients 10
Steps:
- Stir celery flakes, salt, paprika, garlic powder, onion powder, thyme, sage, black pepper, rosemary, and cayenne pepper together in a bowl. Transfer spice mixture to a spice grinder or food processor and blend until smooth.
Nutrition Facts : Calories 19.9 calories, Carbohydrate 4.4 g, Fat 0.3 g, Fiber 1.4 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 976.6 mg, Sugar 0.9 g
DRY-BRINED CHICKEN BREASTS
A short, simple dry brine can take a pallid chicken breast from bland to glam. Dark brown sugar is especially welcome since its molasses provides additional moisture. Dried bay leaves, ground to a powder, lend an aromatic woodsiness that will make you think, "Oh, that's what bay leaves taste like." But it's the salt here that's most crucial, as it draws out the meat's water. That water then dissolves the salt and, through diffusion, the two reenter the meat, seasoning the chicken thoroughly and encouraging water retention during cooking. You can enjoy it right out of the skillet with a spritz of lime juice or save it to serve in salads, sandwiches, fried rice and the like.
Provided by Eric Kim
Categories dinner, poultry, main course
Time 55m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a spice grinder, blitz the bay leaf pieces and peppercorns until finely ground. Transfer to a small bowl and add the salt, brown sugar and garlic powder, and rub it all together with your fingers.
- Cut each chicken breast in half crosswise into two pieces of equal weight, creating one shorter, thicker piece and one longer, thinner piece. Place the four chicken pieces on a large plate or sheet pan and sprinkle generously on all sides with the spice mixture, moving the chicken around to catch any fallen spices. Refrigerate, uncovered, to dry-brine for at least 30 minutes and up to 1 hour (any shorter and the osmotic brining process won't complete; any longer and you'll end up with deli meat).
- When ready to cook, take the chicken out of the fridge and heat a large skillet with a lid over high heat. Add enough oil to lightly coat the bottom of the skillet. Carefully add the chicken pieces, smooth sides down, and immediately reduce the heat to medium-low. Cook until the bottoms are browned but not burnt, 5 to 7 minutes. Flip the chicken, cover the pan and cook until the other sides are browned and the internal temperature at the thickest part of the meat reaches 155 degrees, another 5 to 7 minutes. You may want to pull the longer, thinner pieces off the heat a minute or two sooner, as they may cook faster.
- Transfer the chicken to a cutting board to rest for at least 10 minutes so the juices can redistribute. The meat will continue to cook as it sits and should reach an internal temperature of 165 degrees. You can also check for doneness by cutting into the chicken; it should look white and juicy and no longer pink. Slice the chicken against the grain (that is, perpendicular to the parallel fibers that run within the breast) and serve with lime wedges if you'd like. You can also keep the meat whole and refrigerate it, covered, for up to 4 days.
BBQ'D SPICE RUBBED CHICKEN BREAST
You can have fun with this one! Create and personalize your own spice blends. Try other ingredients such as cocoa powder, cayenne pepper, jerk seasonings, mustard powder,orange zest.... the list goes on. I found this recipe in a pamplet from Foster Farms. Hope you enjoy it also.
Provided by Barb G.
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Spice Mix: Blend all dry ingredients,* Coriander and bay leaf can be ground in a spice or coffee grinder.
- Chicken: rinse chicken in cold water and pat dry, season chicken liberally with spice rub.
- To cook: Start gas grill or charcoal bbq; if using gas grill, turn one side down to a low heat while keeping the other side on med/high, If using charcoal grill push coals to one side.
- Place chicken breast on the grill( away from the fire) skin side up; cover and cook for 20-25 minutes(Check to make sure there is no flare ups if using a gas grill).
- Turn chicken over onto direct heat, cover and cook for 5 minutes more or until chicken is well browned, and cooked through, enjoy.
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