Chicken Rub (what's your favorite?)
- joshlane4 Jul 17, 2008 05:43 AM
I'm cooking some chicken tonight for the wife and I. For a simple dish I usually just marinade it in a home concoction, but I'd like to just use some dry spices tonight. S&P plus....I dunno some paprika and cumin maybe. What do you guys and gals like to use?
I like the rub from Cooks Illustrated for Beer Can Chicken:
1/2 cup sweet paprika
2 tablespoons kosher salt
2 tablespoons garlic powder
1 tablespoon dried thyme
2 teaspoons ground celery seed
2 teaspoons ground black pepper
2 teaspoons cayenne pepper
Makes enough for at least 2 whole chickens. I usually lighten up on the garlic since I only have dried, minced garlic, not powdered, and I don't want that many chunks of garlic. When lazy, I tend to go with one of the Penzey's mixes like Galena Street.
This is my dry rub
1/4C black pepper
1/4C chili powder
2TBL garlic powder
2TBL onion powder
Also good on pork.
When I'm lazy, I like pride of SZEGED Rib Rub. They make a 'chicken' rub as well, but I prefer the can with fat porky on it as an all-purpose jobby.
For roast chicken I like to use either smoked paprika, garlic salt and pepper or garlic, cumin, oregano, lemon, salt and pepper. These days were leaning toward the smoked paprika more often.
On the grill we'll often use a variation of Steve Raichlen's Memphis Rub. I substitute smoked paprika for standard paprika and chipotle for cayenne.
My default chicken seasoning is Penzeys poultry spice with the addition of both ground fennel seed, ground red pepper flakes and fresh lemon zest.