Best Rub A Dub Chicken Recipes

Rub a Dub-Dub image

Provided by Chef mariajane

Time 5m

Yield 1 cup

Number Of Ingredients 10

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 image

Provided by Dottiejk

Number Of Ingredients 11

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.

Sunny's Easy 1-2-3 Spice-Rubbed Chicken with Citrus-Honey Glaze image

Provided by Sunny Anderson

Categories main-dish

Time 11h

Yield 4 servings

Number Of Ingredients 10

3 to 4 pounds chicken leg quarters, thighs or skin-on bone-in breasts
Sunny's 1-2-3 Spice Rub, recipe follows
1/3 cup fresh lime, lemon or orange juice
2 to 3 tablespoons honey
1 teaspoon red chili flakes, optional
3 tablespoons ground cumin
2 tablespoons hot Hungarian paprika
1 tablespoon ground black pepper
1 tablespoon chili powder
2 teaspoons kosher salt

Steps:

For the chicken: Pat the chicken dry. With your hands, coat the chicken entirely with Sunny's 1-2-3 Spice Rub. Place in a plastic bag, press out the air, seal and refrigerate for at least 6 and up to 24 hours.
Remove the chicken from the bag, place in one layer on a baking sheet or tray and refrigerate, uncovered, for at least 2 hours and up to 6 hours.
Rest the chicken at room temperature for 2 hours. This is an important step, so you begin cooking the chicken when it is at room temperature. This allows the chicken to cook evenly throughout.
Preheat a grill or oven to 350 degrees F.
Place the chicken over the indirect heat of the grill and close the lid. If using the oven, put the chicken on a baking sheet lined with parchment or nonstick aluminum foil and place on the center oven rack. Cook for 30 minutes.
For the glaze: In a small bowl, whisk together the juice, honey and chili flakes if using.
Open the grill or remove the chicken from the oven and brush each piece liberally with the glaze. Quickly close the grill lid or return the chicken to the oven and cook until done and the chicken juices run clear, about 15 more minutes. Allow the chicken to rest, tented with aluminum foil, until the internal temperature registers 165 degrees F.
In a bowl, mix together the cumin, paprika, pepper, chili powder and salt. Store in an airtight container in a cool, dark place.