HOMEMADE CHICKEN RUB
Grilled chicken is boring! If you want a way to spice it up and make chicken taste amazing, you have to try my incredible Homemade Chicken Rub.
Provided by Christina Hitchcock
Categories Sauces, Seasonings, Dressings
Time 2h5m
Number Of Ingredients 10
Steps:
- Mix all ingredients together in a small bowl.
- Transfer to a jar with an air tight lid.
Nutrition Facts : Calories 3 kcal, Carbohydrate 1 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 194 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
5 OF THE BEST DRY RUB RECIPES FOR CHICKEN - BEST SPICE BLENDS
Transform your dinner recipes with five easy flavorful dry rub recipes that only take 5 minutes to make. These chicken spice rubs are absolute perfect to mix up flavors for the week and great for meal prep.
Provided by Krista
Categories Dinner
Time 5m
Yield As Needed
Number Of Ingredients 38
Steps:
- For BASIC SPICE BLEND: to a small bowl add garlic powder, ground cumin, ground coriander, smoked paprika, sea salt, and black pepper. Stir to combine. Pour spice blend into a sealable glass jar or ziplock bag. Use as needed.
- For SMOKY CHIPOTLE SPICE BLEND: to a small bowl add cumin, chili powder, garlic powder, onion powder, chipotle chili powder, smoked paprika, sea salt, and black pepper. Stir to combine. Pour spice blend into a sealable glass jar or ziplock bag. Use as needed.
- For MEDITERRANEAN SPICE BLEND: to a small bowl add basil, oregano, garlic powder, onion powder, dill, red pepper flakes, sea salt, and black pepper. Stir to combine. Pour spice blend into a sealable glass jar or ziplock bag. Use as needed.
- For LEMON PEPPER SPICE BLEND: to a small bowl add lemon zest, black pepper, garlic powder, onion powder, dry thyme and sea salt. Stir to combine. Pour spice blend into a sealable glass jar or ziplock bag. Use as needed.
- For BUFFALO SPICE BLEND: to a small bowl add garlic powder, smoked paprika, cumin, brown sugar, dry mustard, chili powder, black pepper, chipotle chili powder, sea salt and cayenne pepper. Stir to combine. Pour spice blend into a sealable glass jar or ziplock bag. Use as needed.
HERB-RUBBED CAST-IRON CHICKEN WITH PAN SAUCE
Letting the bird's skin dry out before cooking is crucial to getting restaurant-worthy crispiness. Pair that with rotating the cast-iron skillet around the burner for even browning as it cooks, and you've got yourself the crackliest, juiciest half chicken imaginable.
Yield 4 servings
Number Of Ingredients 9
Steps:
- Finely chop parsley, rosemary, oregano, and garlic in a food processor. With the motor running, stream in olive oil and process until a coarse paste forms. Season chicken with salt and pepper and rub flesh side with herb purée. Place, skin side up, on a rimmed baking sheet. Chill, uncovered, at least 3 hours and up to 1 day.
- Let sit at room temperature 1 hour before roasting. Place a rack in lower third of oven and set a large cast-iron skillet on rack; preheat oven to 450°F. Wrap the bottom of a medium cast-iron skillet in foil; set aside. As soon as oven is heated, carefully transfer skillet to stove and set over medium heat. Add vegetable oil. Once it begins to smoke, arrange both chicken halves skin side down with breasts touching in center and legs facing out. Place foil-wrapped skillet on top to weigh down. Cook, moving top skillet around to press on chicken in different spots, and shifting bottom skillet around burner every few minutes, until skin is deeply golden brown, 8-10 minutes.
- Position top skillet on chicken legs, transfer to oven, and roast 7 minutes. Slide top skillet over so that weight is on breasts and continue to roast until an instant-read thermometer inserted into the thickest part of legs registers 165°F, 7-9 minutes longer. Remove top skillet and spoon off all but 1 Tbsp. fat from skillet with chicken; discard. Add lemon juice and 3/4 cup water. Let sit off heat 2 minutes. Transfer chicken to a platter; let rest while you make the sauce.
- Bring liquid to a simmer over medium-high heat, stirring and scraping up browned bits; cook until an emulsified glossy sauce forms, 5-7 minutes. Season with salt. Pour sauce around chicken.
GARLIC-HERB ROASTED CHICKEN
Garlic and herbs roasting in and on the chicken make this roasted version so flavorful that you can eliminate the salt from the recipe if you'd like. The aroma from the oven while it's baking is tantalizing. -Cindy Steffen, Cedarburg, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- With fingers, carefully loosen skin around the chicken breast, leg and thigh. Combine minced parsley, rosemary, sage, thyme, salt and pepper; rub half under skin. Place sliced garlic cloves under skin. Squeeze half of the lemon into the cavity and place the squeezed half in the cavity. , Remove papery outer skin from whole garlic bulb (do not peel or separate cloves). Cut top off garlic bulb. Place garlic bulb and herb sprigs in the cavity. Skewer chicken openings; tie drumsticks together with kitchen string., Place chicken breast side up on a rack in a roasting pan. Squeeze the remaining lemon half over chicken; rub remaining herb mixture over chicken., Bake, uncovered, at 350° until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/2 to 1-3/4 hours (cover loosely with foil if chicken browns too quickly). If desired, baste with pan drippings. , Cover and let stand for 15 minutes. Remove and discard garlic, lemon and herbs from cavity before carving.
Nutrition Facts : Calories 163 calories, Fat 6g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 289mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
CHICKEN SEASONING BLEND
This dry mix of herbs and spices adds a unique zing to any chicken dish, it has just the right amount of heat and flavor to make all your guests beg for more. Don't be scared by the long list, most of it is spices you will probably have in your cupboard. Note, it also gives chili a great flavor without adding too much heat.
Provided by Patrick
Categories Meat and Poultry Recipes Chicken
Time 5m
Yield 6
Number Of Ingredients 13
Steps:
- Mix the salt, basil, rosemary, garlic powder, mustard, paprika, black pepper, thyme, celery seed, parsley, cumin, cayenne pepper, and chicken bouillon together until blended.
Nutrition Facts : Calories 5.6 calories, Carbohydrate 0.8 g, Fat 0.2 g, Fiber 0.3 g, Protein 0.3 g, Sodium 448.5 mg, Sugar 0.1 g
FRESH HERB RUB
This rub is a combination of many different recipe. Not only you can use as a rub for meat but also it tastes wonderful on summer squash.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Time 10m
Yield about 1/3 cup.
Number Of Ingredients 8
Steps:
- In a small bowl, combine all ingredients. Rub over chicken, salmon steaks (about 1 tablespoon for each serving) or sprinkle over lightly oiled vegetables (such as summer squash, onions and sweet red peppers). Cover and refrigerate for 30 minutes. Grill or broil as desired.
Nutrition Facts : Calories 4 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 394mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
HERB RUB FOR CHICKEN
Make and share this Herb Rub for Chicken recipe from Food.com.
Provided by Charlotte J
Categories Whole Chicken
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix everything together except the chicken.
- Rinse chicken and dry.
- Rub all surfaces of the chicken herb mixture.
- To Grill: Place chicken on grill over medium coals.
- Grill uncovered for 35 to 45 minutes or until no longer pink.
- Turn after the first 15 minutes.
- To Bake: Bake at 375 degrees for 45 to 55 minutes or until no longer pink.
- Do not turn.
ROASTED CHICKEN RUB
Herb and smokey spice blend that complements chicken.
Provided by Semigourmet
Time 10m
Yield 6
Number Of Ingredients 10
Steps:
- Stir celery flakes, salt, paprika, garlic powder, onion powder, thyme, sage, black pepper, rosemary, and cayenne pepper together in a bowl. Transfer spice mixture to a spice grinder or food processor and blend until smooth.
Nutrition Facts : Calories 19.9 calories, Carbohydrate 4.4 g, Fat 0.3 g, Fiber 1.4 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 976.6 mg, Sugar 0.9 g
ROASTED CHICKEN WITH HERB RUB AND COUSCOUS
Use either green sauce as a fresh condiment for our roasted chicken with herb and couscous. Simply add 2 more tablespoons extra-virgin olive oil to help prevent oxidation.
Provided by Martha Stewart
Categories Chicken Recipes
Time 50m
Yield Serves 4
Number Of Ingredients 4
Steps:
- Preheat oven to 450 degrees. Arrange chicken pieces in a single layer on a rimmed baking sheet and coat all over with Herb Rub. Season with salt and pepper. Roast, skin side up, until chicken is cooked through, 35 minutes. Meanwhile, cook couscous according to package instructions. To serve, divide couscous among four plates and top with chicken. Drizzle with pan juices if desired.
Nutrition Facts : Calories 477 g, Fat 16 g, Fiber 6 g, Protein 50 g
HERB SEA SALT-RUBBED CHICKEN THIGHS RECIPE BY TASTY
Here's what you need: bone-in, skin-on chicken thighs, herb sea salt, olive oil
Provided by Greg Perez
Categories Dinner
Yield 4 servings
Number Of Ingredients 3
Steps:
- Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper and set a wire rack inside.
- Pat the chicken thighs dry with a paper towel. Generously season the chicken on both sides with the herb salt, rubbing underneath the skin. Let sit for 15-20 minutes to draw out the moisture from the chicken skin, which will result in crispier chicken.
- After resting, pat the chicken thighs dry once more to remove any excess moisture. Drizzle the olive oil under the skin and rub into the chicken.
- Place the chicken thighs skin-side up on the wire rack. Bake for 30 minutes, until the skin is crispy and the internal temperature reaches 155-160˚F (68-71˚C).
- Let the thighs rest for 15 minutes to bring the internal temperature to 165˚F (75˚C) and to let the juices settle.
- Enjoy!
Nutrition Facts : Calories 472 calories, Carbohydrate 0 grams, Fat 22 grams, Fiber 0 grams, Protein 63 grams, Sugar 0 grams
LEMON-HERB RUB
A light and flavorful rub for seafood, chicken, or pork prepared on the grill. Adapted from Weber Grill's website. Cooking time is resting/marinating time.
Provided by Cookin Mommy
Categories Chicken
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients in a small bowl.
- Immediately rub on fish, seafood, chicken or pork and let rest 15 minutes before cooking on the grill.
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