Saturday, August 09, 2008
Rub Your Chicken*
I've done this BBQ dry rub twice now and really like what it does for the chicken.
For enough rub for about 20 pieces of chicken (thighs/legs):
5 TB BBQ of the Americas
2 TB BBQ 3000
2 tsp Kosher salt
3 tsp Brown sugar
1/2 tsp ground Ancho chili
1/2 tsp ground Cumin
1/2 tsp ground Coriander
Pinch of Cinnamon
30 grinds of fresh Black pepper
Blend together. Store in an airtight container until you're ready to use.
To use, liberally coat the chicken and rub the spices into the chicken. Allow the chicken to sit for an hour or more to let the flavors soak in. This time I left the chicken overnight in the fridge.
Grill the chicken until it's done. I get about 4 minutes per side when the grill is good and hot. Then give the chicken a brush of a little BBQ sauce, to glaze the chicken. One extra minute per side to let the sauce get hot and sticky.
Here's the finished chicken (and hints of two other posts that are pending). Looks a little more done than you might like. The chicken had great flavor and was juicy. It is a little blackened. I forgot to set the timer, so the first four minutes was actually something like 7-8 minutes for one side! Oops. That's ok. For the thigh, I just took the skin off.
So, there are two dry rub blends that start this new blend. The first time I made this, I had both of those blends. I didn't have enough of the America's blend and the 3000 blend is a little too smoky (artificial smoky) for my taste, so I put the two together with some additional flavors. Worked well. This time I adjusted the quantities a little more and liked it very much. The cinnamon was a new touch. Barely there, but noticeable.