Best Chicken Spice Rub Recipes

BOURBON BBQ CHICKEN WITH SIXTEEN SPICE RUB

Steps:

• Make the rub: Whisk all the spice rub ingredients in a small bowl.
• Make the bbq sauce: Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onion and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Stir in 1/2 cup of the bourbon and cook until reduced. Add the ketchup and water, bring to a boil and simmer for 5 minutes. Stir in the remaining ingredients and simmer until thickened, stirring occasionally, about 10 minutes.
• Cool for about 5 minutes, then transfer the mixture to a food processor and puree until smooth. Season with salt and pepper, to taste. Pour into a bowl, add the remaining 2 tablespoons of bourbon and allow to cool at room temperature. The sauce will keep for 1 week in the refrigerator stored in a tightly sealed container.
• Heat the grill to medium heat. Brush the chicken with the 1/4 cup of oil and season on both sides with the spice rub. Season with salt and pepper, to taste. Grill the chicken slowly, with the lid closed, until golden brown on both sides and fat has rendered. Begin brushing the chicken liberally with the bbq sauce during the last 10 minutes of grilling.
• Arrange on a serving platter and serve.

GRILLED DIXIE CHICKEN WITH CAYENNE SPICE RUB

Steps:

• Combine first 9 ingredients in small bowl; whisk spice rub to blend well. Transfer 1 tablespoon spice rub to medium bowl; add butter and mix well. (Rub and seasoned butter can be made 2 days ahead. Cover separately. Chill butter. Bring butter to room temperature before using.)
• Sprinkle spice rub over both sides of chicken pieces. Arrange chicken pieces on waxed-paper-lined baking sheets. Cover chicken with more waxed paper and let stand at room temperature at least 1 hour and up to 2 hours.
• Prepare barbecue (medium-high heat). Reserve 4 tablespoons seasoned butter. Spread remaining seasoned butter on 1 side of baguette slices. Place bread slices on platter and cover. Place chicken on grill, skin side up. Grill 20 minutes. Turn chicken over. Grill until skin is deep golden brown, about 15 minutes. Turn chicken again and grill, skin side up, until cooked through (no red shows when chicken is cut at thigh bone), about 5 minutes longer. Transfer chicken to platter. Brush chicken with reserved 4 tablespoons seasoned butter.
• Grill bread until just golden, about 2 minutes per side. Arrange toasts around chicken and serve.

BOBBY FLAY'S BOURBON BARBECUE CHICKEN WITH SIXTEEN-SPICE RUB

Steps:

• Pour the buttermilk into a large baking dish, add a few dashes of hot sauce, and stir to combine. Add the chicken and turn to coat. Cover and refrigerate for at least 2 hours or up to overnight.
• Heat 2 tablespoons of the oil in a heavy-bottomed medium saucepan over medium-high heat. Add the onion and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the 1/2 cup bourbon and cook until completely reduced. Add the ketchup and 1/2 cup water, bring to a boil, and simmer for 5 minutes. Add the mustard, vinegar, Worcestershire, chipotle, brown sugar, ancho chile powder, paprika, chile de árbol, honey, and molasses. Simmer, stirring occasionally, until thickened, 10 minutes.
• Transfer the mixture to a food processor and puree until smooth; season with salt and pepper. Pour into a bowl, add the remaining 2 tablespoons bourbon, and cool to room temperature.
• Heat a grill to medium heat. Brush the chicken with the remaining 4 tablespoons oil, and season on both sides with salt and pepper. Rub the skin side with some of the spice rub. Grill slowly, closing the lid of the grill and turning the chicken as needed, until the chicken is golden brown on both sides and the fat has rendered, 20 to 25 minutes. During the last 10 minutes of grilling, begin brushing the chicken liberally with the barbecue sauce.
• Serve the chicken with Mesa Grill Potato Salad.
• Mesa Grill Potato Salad
• Put the potatoes in a large pot and add cold water to cover by 1 inch; salt the water. Bring to a boil over high heat and cook until tender when pierced with a knife, 12 to 15 minutes. Drain well. Let cool slightly and then cut into 1/4-inch-thick slices. Place in a large bowl.
• Stir together all the remaining ingredients, except the salt and pepper, in a medium bowl, and pour the mixture over the potatoes. Mix gently until combined. Season with salt and pepper to taste.

CARIBBEAN-STYLE CHICKEN WITH BROWN SUGAR-PEANUT SPICE RUB

Steps:

• Preheat a grill to medium, and preheat the oven to 350 degrees F.
• To make the spice rub, combine the peanuts, brown sugar, salt, cayenne, ground bay leaf, cloves, nutmeg, and cinnamon in a bowl. With a small, sharp knife, score each thigh and drumstick twice on each side, 1/2-inch deep. Place the chicken in a large bowl. Add the spice rub and toss to coat evenly.
• Grill until marked, about 3 minutes per side. Transfer to a roasting pan or baking sheet lined with aluminum foil. Roast in the oven until browned and cooked through, and the juices run clear when pierced with a fork, about 35 minutes. Remove from the oven and transfer to a plate. Cover to keep warm.
• Place the tortilla on the hot grill and cook for 10 seconds on each side to mark. Remove and tear or cut into small pieces. (Alternately, fry the tortilla until crisp in 360 degree F. oil.)
• Drain 1/4 cup of the pan juices into a small saucepan. Add the chicken stock, lime juice, chili powder, salt, and tortilla pieces. Bring to a boil. Reduce the heat and simmer for 5 minutes. Transfer to a blender, add the peanut butter, and process on high speed until smooth.
• Divide the chicken and sauce among 4 plates and serve immediately.

WHISKY BBQ CHICKEN AND SECRET SPICE RUB

Steps:

• Preheat the oven to 400 degrees F. Preheat a double burner grill pan to medium-high heat.
• To spatchcock a chicken, place the bird breast-side down on a cutting board with its wing tips facing up and away from you. Feel down the back of the bird to find the spine then, using poultry shears or kitchen scissors, cut up and along the spine on each side. Remove the backbone and discard or save it to flavor a chicken stock. Flip the bird over, breast-side up. Place your hands at the center of the breast and press down to crack breastbone and flatten the bird. Trim the wing tips and discard or save for stock as well.
• In a small skillet set over medium heat, toast the caraway, cumin, coriander and black pepper until fragrant. Transfer to a spice grinder and grind to a powder. Place the spices in a small mixing bowl and add the pimento, granulated garlic, granulated onion and 2 teaspoons salt.
• Shove half of the rub under the skin and sprinkle the remainder all over the outside. Be sure to wash your hands. Spray the bird well with cooking spray.
• Place the chicken skin-side down on the grill pan to mark it, and then flip it. Place the chicken on a rack set over a baking sheet and bake until the internal temperature registers 165 degrees F, 30 to 40 minutes. During the last 5 minutes of cooking, baste the chicken with half of the Whisky BBQ Sauce. (Place the other half of sauce in a bowl and pass at the table.) Remove from oven, let cool for 5 to 10 minutes and cut into pieces. Garnish with scallions. Serve with the Ranch Slaw.
• While the chicken is in the oven, make the Whisky BBQ Sauce. Place a small to medium pot over medium heat and add the oil. Add the garlic and onions, and cook until fragrant and translucent. Add the chicken stock, sugar, Worcestershire sauce, cider vinegar, hot sauce, bourbon and tomato sauce. Bring to a simmer and reduce to thicken, about 30 minutes.
• In a medium mixing bowl, stir together buttermilk, sour cream, chives, dill, parsley, sugar, white wine vinegar, celery salt, kosher salt, black pepper, garlic, lemon juice and adjust the flavor if needed. Add carrots, cabbage and red onions. Stir to combine and let hang out for flavors to come together. Set aside.

SPICE RUB PERDUE ROASTED CHICKEN

Steps:

• 1. PREHEAT OVEN TO 350 DEGREES F.
• 2. Blend spices in a small bowl or dish, then sprinkle liberally on inside cavity, & on outside between wings and legs & on back side. Tuck wings after seasoning.
• 3. In a large roasting pan add a cooking rack, then spray generously with non stick cooking spray. Position roaster on rack and fill cavity with onions, garlic and quartered fruit. Place in preheated oven. SPRAY TOP OF ROASTER WITH NON STICK COOKING SPRAY. Bake for about 3 hours depending on the size of your roaster. Or until the POP UP TIMER IN THE ROASTER, POPS UP TO INDICATE THAT THE ROASTER IS DONE.
• 4. Remove from oven, Pour juices into a small sauce pan and make gravy. Let rest at least 10 minutes before carving to serve. Serve with your favorite side items, potatoes, green Beans or Stuffing with Cranberry Sauce.

ROAST CHICKEN SPICE RUB

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.

CARIBBEAN STYLE CHICKEN WITH A PEANUT BROWN SUGAR SPICE RUB

Steps:

• To make the spice rub, combine the peanuts, brown sugar, salt, cayenne, ground bay leaf, cloves, nutmeg, cinnamon and chilies in a bowl.
• With a small, sharp knife, score each thigh twice on each side, ½-inch deep.
• Place the chicken in a large bowl.
• Add the spice rub and toss to coat evenly.
• Prepare the barbecue for indirect grilling.
• Preheat the barbecue to 250ºF/ºC.
• Place a drip pan over heat source and pour in the beer.
• Place the chicken thighs on the side of the BBQ without direct heat.
• Grill the chicken thighs over indirect heat for 40 to 50 minutes or until juices run clear and skin is crispy.
• Remove from the grill, plate and serve.

CHICKEN SPICE RUB

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.

GRILLED CHICKEN WITH A TEX-MEX SPICE RUB

Steps:

• In a small bowl, combine and toss the chili powder, paprika, brown sugar, salt garlic powder, pepper and chipotle powder. Pat the spice mix all over the chicken breasts, drizzle with the olive oil and let sit for at least 30 minutes, or up to 12 hours in the refrigerator. Heat gas grill to medium high or prepare a medium charcoal fire. Set the chicken on the grill and cook (covered on a gas grill), without touching, until it has good grill marks, about 4 minutes. Flip the chicken and continue to cook until it's firm to touch, another 4-6 minutes; you can check by making a slit into one of the thickest breasts, or it should register 162 degrees with an instant-read thermometer. Serve with lime wedges for squeezing.

SPICE ESSENTIALS: CHICKEN & RIBS RUB

Steps:

• PREP/PREPARE
• Gather your Ingredients (mise en place).
• Add all the ingredients to a small bowl, and mix until thoroughly combined.
• Add to a glass jar with a tight-fitting lid, and store in a cool dry place until ready to use.
• Chef's Note: As you can see from the previous step's image, I am using an empty spice bottle with a shaker top. I find these ideal for storing my homemade spices; especially things like rubs... Just pop the top and shake away.
• Chef's Note: If the spice is kept out of the light, and stored in a cool/dry space, it should last 4 - 6 months, or longer.
• PLATE/PRESENT
• If you are using on ribs, then hand rub it into the ribs, cover with cling foil, and place in the fridge overnight... Then, cook on the grill, or in the oven, according to your favorite recipe.
• If you are using it on chicken, place about two tablespoons of extra virgin olive oil, and lime juice in a bowl, or Ziploc bag, along with 3 tablespoons of the spice mixture. Add the chicken, thoroughly coat, then cover and place in the fridge for 2 - 3 hours, or overnight, before cooking on the grill, or in the oven. Enjoy.
• Keep the faith, and keep cooking.

CHICKEN SPICE RUB

Steps:

• Toast fennel in a dry small heavy skillet over medium heat, shaking skillet frequently, until fragrant and a shade darker, about 2 minutes. Cool, then finely grind with remaining ingredients in grinder.

CHICKEN LEGS & THIGHS WITH A GARLIC & SPICE RUB RECIPE - (4.4/5)

Steps:

• Preheat oven to 350°F. Clean the chicken and pat dry. Place the chicken on a baking pan. Combine all of the ingredients for the rub and mix together thoroughly. Rub this mixture over the chicken and slightly under the skin. Place in the oven and bake for 45 to 50 minutes or until the juices run clear.