BBQ CHICKEN RUB
Skip the store-bought seasoning and try this homemade bbq chicken rub. Use this easy spice mix on your favorite cut of chicken for the BEST bbq chicken.
Provided by Julie Clark
Categories Main Dish
Number Of Ingredients 11
Steps:
- In a small bowl mix together BBQ seasonings.
- Season drumsticks (or chicken pieces of your choice) with BBQ seasonings and let sit for 30 minutes.
- Grease grill and preheat oven medium high heat.
- Add drumsticks and cook for 25-30 minutes, flipping every 4-5 minutes or until it reaches 175-180 degrees internally. Brush with olive oil half way through grilling if you'd like. This is optional!
- Serve warm.
Nutrition Facts : Calories 180 kcal, Carbohydrate 4 g, Protein 13 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 69 mg, Sodium 856 mg, Sugar 2 g, ServingSize 1 serving
BBQ CHICKEN RUB
This spice paste rubbed under the skin of your chicken pieces really gives this an intense flavor. Feel free to use your favorite bottled or home made BBQ sauce to baste.
Provided by Kozmic Blues
Categories Chicken
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Mix together ingredients for the rub.
- Oil, chili powder, paprika, sage, mustard, ginger and cayenne pepper, until you've form a thick paste.
- Rub the spice paste over your chicken pieces, making sure to get under the skin.
- Cover and refrigerate for about two hours.
- Preheat broiler.
- Season chicken pieces with salt and pepper and place them skin side down on foil lined baking sheet or broiler pan.
- My broiler is quite small, so I do these right in the oven (on broil) with the rack placed 7 or 8 inches below the element.
- Broil for 10 minutes.
- I turn the pan once to ensure even cooking.
- Remove pan from oven, and baste pieces with BBQ sauce.
- Place chicken back in oven, skin side up and broil until cooked through and crispy (about 10 minutes more) basting pieces occasionally.
- Sauce will brown slightly.
- Remove from oven and enjoy.
BBQ RUB-ROASTED CHICKEN
Steps:
- In a bowl large enough to fit the chicken, combine the water, lemon juice and halves, salt, and sugar. Whisk until salt and sugar are dissolved. Add the chicken to the bowl, cover and refrigerate for at least 6 hours, or overnight. If the brine does not fully cover the chicken, rotate the chicken halfway through the brining process. Preheat the oven to 350 degrees F.
- In a small bowl add half of the BBQ Rub and the butter. Mix until well combined. Refrigerate for a few minutes if the butter begins to melt after mixing. Remove the chicken from the brine and pat dry with paper towels. Use your fingers to gently release the skin from the flesh of the breasts and legs. Spread the butter mixture evenly under the skin and over the breast and legs. Pat the remaining BBQ rub mixture all over the bird. Transfer the chicken to a roasting pan fitted with a roasting rack and bake until golden and the juices run clear, basting frequently, for about 1 hour 15 minutes. Remove the chicken from the oven and raise the oven temperature to 450 degrees F. Baste the chicken thoroughly with the drippings in pan, return to the oven, and let bake until the skin is brown and crispy, about 15 minutes. Remove from the oven to a cutting board and let rest for 10 minutes before cutting. Carve the meat and arrange on a serving platter. Serve with Lemon and Walnut Waffles, if desired.
- Combine all the ingredients in a small bowl and set aside.
- Preheat the oven to 225 degrees F.
- In a large bowl sift to combine the flour, baking powder, 2 tablespoons of the sugar and salt. In small bowl whisk the egg yolks until smooth, then add the milk, vegetable oil, lemon extract, and lemon zest. Make a well in the center of the dry ingredients. Pour in the liquid ingredients and gently stir the batter, with a wooden spoon, until just combined. Be careful not to overmix. You can use a hand beater or a stand mixer on low speed, if desired.
- In a very clean bowl, whisk the egg whites until foamy. Add the remaining sugar and beat until soft peaks form. Gently fold the whites into the batter. Pour about 1/4 cup to 1/2 cup batter into an oiled waffle iron, sprinkle with walnuts, then close the iron. Cook until golden brown, about 5 minutes, depending on waffle iron settings. Transfer to a serving platter and keep warm in a low oven. Repeat with remaining batter. Serve warm with maple syrup.
BBQ CHICKEN RUB
My better-than-store-bought BBQ chicken rub is just what you need for seasoning all your favorite cuts of chicken! This versatile chicken seasoning is a little sweet, a little smokey, and tastes absolutely delicious on grilled, smoked, or baked chicken!
Provided by Angela
Categories Condiments Seasoning Mixes Spice Blends
Time 2m
Number Of Ingredients 8
Steps:
- Measure out all of the spices and combine in a small bowl until evenly distributed.
- Season chicken generously with rub, or store in an airtight storage container or spice jar for later.
Nutrition Facts : Calories 66 kcal, Carbohydrate 16 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 597 mg, Fiber 2 g, Sugar 12 g, UnsaturatedFat 2 g, ServingSize 1 serving
DRY RUBBED BBQ CHICKEN
Steps:
- In a large plastic container with a lid add 8 cups water, 3/4 cup salt, 3/4 cup brown sugar, vinegar and 1 tablespoon of the BBQ seasoning. Stir until well mixed. Add the chicken to the brine and refrigerate at least 2 hours and no longer than 4 hours
- Preheat the oven to 350 degrees F.
- Remove chicken from brine and pat dry. In a small bowl combine 1 teaspoon of salt, 1 tablespoon of brown sugar and 2 tablespoons dry BBQ seasoning. Rub the outside of the chicken with spice mix and transfer to a roasting pan. Add 2 tablespoons of water to the bottom of the pan and put in the oven. Roast for 45 minutes or until the internal temperature at the thickest part of the meat reaches 160 degrees F on an instant-read thermometer. Remove the chicken from the oven to a cutting board. Allow the chicken to rest for 5 minutes, loosely covered with foil, before carving and arranging on a serving platter. Enjoy!
BBQ SPICE RUB
This rub is so simple! It's made with the everyday spices you have in your cupboard. I rub it on everything from chicken to pork to burgers to steak. I keep it in a Ziploc® bag in the freezer. It's always ready to go! Double or triple your ingredients so you always have it on hand.
Provided by Brenda McGrath
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 8
Number Of Ingredients 8
Steps:
- Mix brown sugar, paprika, black pepper, salt, chili powder, garlic powder, onion powder, and cayenne pepper in a bowl. Store in an air-tight container or keep in the freezer in a sealable plastic bag.
Nutrition Facts : Calories 66.4 calories, Carbohydrate 15.3 g, Fat 1.1 g, Fiber 3.3 g, Protein 1.5 g, SaturatedFat 0.2 g, Sodium 888.1 mg, Sugar 10.1 g
DRY RUB FOR RIBS OR CHICKEN
Use this delicious rub on ribs or chicken. Rub into ribs or chicken and refrigerate overnight.
Provided by Love to cook
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 4
Number Of Ingredients 7
Steps:
- Whisk brown sugar, paprika, black pepper, onion powder, garlic powder, salt, and red pepper flakes together in a bowl.
Nutrition Facts : Calories 136.6 calories, Carbohydrate 33.9 g, Fat 0.7 g, Fiber 2.5 g, Protein 1.5 g, SaturatedFat 0.1 g, Sodium 1755.8 mg, Sugar 28.2 g
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