RECIPE FOR RUB FOR CHICKEN RECIPES

Name: Chicken Rub
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 3-4 serving(s)
Ingredients: 2 teaspoons coriander, ground; 2 teaspoons cumin, ground; 2 teaspoons garlic powder; 2 teaspoons marjoram, ground; 2 teaspoons nutmeg, ground; 2 teaspoons onion powder; 1 teaspoon salt; 2 teaspoons thyme, ground

CHICKEN RUB RECIPE - FOOD.COM

Chicken Rub Recipe - Food.com image

Looking at my spice cabinet and the chicken fryer on the counter, I came up with this rub. My husband threw it on the rotisserie in the barbeque grill and it came out wonderful!

Total Time 1 hours 45 minutes

Prep Time 15 minutes

Cook Time 1 hours 30 minutes

Yield 3-4 serving(s)

Number Of Ingredients 8

Ingredients

2 teaspoons coriander, ground
2 teaspoons cumin, ground
2 teaspoons garlic powder
2 teaspoons marjoram, ground
2 teaspoons nutmeg, ground
2 teaspoons onion powder
1 teaspoon salt
2 teaspoons thyme, ground

Steps:

Mix all spices together in small bowl.
Using a whole chicken fryer, carefully separate the skin from the meat and sprinkle rub in between the skin & meat.
Gently rub the outer skin of the chicken where the spices were placed.
Refrigerate the chicken for 1 hour.
Roast in oven at 350 degrees until internal temp is 160 degrees.
If available, rotisserie chicken for 1 1/4 hours.
Serve with corn on the cob and mashed potatoes.

Nutrition Facts : Calories 27.2, FatContent 0.9, SaturatedFatContent 0.4, CholesterolContent 0, SodiumContent 780.6, CarbohydrateContent 4.5, FiberContent 1.1, SugarContent 0.7, ProteinContent 0.9

ROTISSERIE CHICKEN RUB RECIPE - FOOD.COM

Rotisserie Chicken Rub Recipe - Food.com image

This is a no-fail yummy rotisserie chicken all-purpose rub! I use this to cook chicken in any manner of ways: oven, grill & crock pot, etc. This also works great on pork loin or chops! Recipe makes 2 1/2 cups of spice/rub blend, but I use at least a 1/4 cup per whole chicken, so it goes fast! Easily made salt-free or lower-salt by omitting or adjusting it. I hope you enjoy this as much as my family does :)

Total Time 10 minutes

Prep Time 10 minutes

Yield 2 1/2 cups, 10 serving(s)

Number Of Ingredients 10

Ingredients

3/4 cup kosher salt (I use Sea Salt)
1/4 cup paprika (I use Smoked Paprika)
1/4 cup onion powder
1/4 cup garlic powder
1/4 cup italian seasoning
1/4 cup brown sugar
2 tablespoons dried thyme
2 tablespoons dry mustard
2 tablespoons cayenne pepper
2 tablespoons black pepper

Steps:

Place all ingredients in air-tight storage container & enjoy!
(Note: I place all ingredients in food processor & give it a whirl to ease in mixing, also if a finer texture is preferred).

Nutrition Facts : Calories 66.4, FatContent 1.2, SaturatedFatContent 0.2, CholesterolContent 0, SodiumContent 8497, CarbohydrateContent 14.3, FiberContent 2.8, SugarContent 6.1, ProteinContent 2

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This is a no-fail yummy rotisserie chicken all-purpose rub! I use this to cook chicken in any manner of ways: oven, grill & crock pot, etc. This also works great on pork loin or chops! Recipe makes 2 1/2 cups of spice/rub blend, but I use at least a 1/4 cup per whole chicken, so it goes fast! Easily made salt-free or lower-salt by omitting or adjusting it. I hope you enjoy this as much as my family does :)
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Calories 66.4 per serving

(Note: I place all ingredients in food processor & give it a whirl to ease in mixing, also if a finer texture is preferred).

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1. Remove the chicken from the fridge 30 minutes before you want to cook it, to let it come up to room temperature.
2. Preheat the oven to 240°C/475°F/gas 9.
3. Wash and roughly chop the vegetables – there’s no need to peel them. Break the garlic bulb into cloves, leaving them unpeeled.
4. Pile all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with oil.
5. Drizzle the chicken with oil and season well with sea salt and black pepper, then rub all over the bird. Place the chicken on top of the vegetables.
6. Carefully prick the lemon all over, using the tip of a sharp knife (if you have a microwave, you could pop the lemon in these for 40 seconds at this point as this will really bring out the flavour). Put the lemon inside the chicken’s cavity, with the bunch of herbs.
7. Place the tray in the oven, then turn the heat down immediately to 200°C/400°F/gas 6 and cook for 1 hour 20 minutes.
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9. Baste the chicken halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them from burning.
10. When the chicken is cooked, take the tray out of the oven and transfer the chicken to a board to rest for 15 minutes or so. Cover it with a layer of tin foil and a tea towel and leave aside while you make your gravy.
11. To carve your chicken, remove any string and take off the wings (break them up and add to your gravy, along with the veg trivet, for mega flavour). Carefully cut down between the leg and the breast. Cut through the joint and pull the leg off.
12. Repeat on the other side, then cut each leg between the thigh and the drumstick so you end up with four portions of dark meat. Place these on a serving platter.
13. You should now have a clear space to carve the rest of your chicken. Angle the knife along the breastbone and carve one side off, then the other.
14. When you get down to the fussy bits, just use your fingers to pull all the meat off, and turn the chicken over to get all the tasty, juicy bits from underneath. You should be left with a stripped carcass, and a platter full of lovely meat that you can serve with your piping hot gravy and some delicious roast veg.

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1. Using a sharp knife, carefully cut the chicken in half along the backbone.
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1. Using a sharp knife, carefully cut the chicken in half along the backbone.
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