Thursday, April 12, 2012

Recipe: Smokin’ Grill Rub Chicken

I don't know why men like to barbecue so much. Maybe its the only thing they can cook. Or maybe they're just closet pyromaniacs. – Cecelia Ahern

Brown sugar, paprika, cayenne, pepper, sage...
Sometimes church and state do intersect, or in my case, work and leisure. This rub recipe came about from a project I am working on at my job. It was a summer-themed piece that needed some outdoor party recipes.

Outdoor entertaining is definitely on its way and with it the many gatherings of family and friends. I have been showing you how to stock up on homemade liqueurs for mixing drinks. This recipe is another one for the backyard, but this time for food.

You can drink yourself into a stupor, as some do, or you can enjoy your friends in a somewhat more sober way. If you want you can balance both if you supply food to counter the allure of too much booze.

This rub is a piquant mixture that will add life to your grilling. Equally as good on chicken, beef or pork, this spice rub will definitely lift your taste buds out of slumber. That’s guaranteed. Take a look at the ingredients list.

I used this on chicken thighs and broiled them in the oven. Our barbecue is broken… 

Here’s a little secret to indoor broling. Have you ever grilled meat and had to put up with a burnt exterior to have the internal temperature correct? Well, no more.

Grill the meat on the second highest rack setting in your oven – not too close to the heat. Do both sides until well browned but not burnt. 

Then turn the broiler off and the oven on. Bake at about 400°F until the meat come up to the proper internal temperature. The result is juicy meat that is cooked all the way through to the bone.

Try this chicken with some homemade Dixie coleslaw and a potato salad, or baked potatoes with sour cream and chives.

Smokin’ Grill Rub Chicken
Time: 30 min total
6-8 chicken thighs
For the rub:
1/2 cup brown sugar
1/4 cup paprika
2-1/2 tbsp fresh ground black pepper
1 tbsp cayenne ( or 2 if you're brave)
1 tbsp garlic powder
1 tbsp onion powder
2 tsp salt
1 tsp crushed chilli flakes
2 tsp rubbed sage

Mix all the rub ingredients together very well and store in a small jar with a tight fitting lid. Shake the jar before every use as some finer spices will settle. 

The spices will keep their flavour for between 4-6 months in the jar. Can be used on beef, pork or chicken.

Sprinkle the chicken pieces with a generous amount (1/3 cup+) of the spice mix and coat well. Place on a broiling pan and broil (or grill on the BBQ)  on each side for about 5 minutes per side. Then oven-bake (or indirect with the cover closed on the BBQ) until the chicken is cooked. This took an additional 15-20 minutes for thighs.

If in any doubt check with a thermometer. The internal temperature should read 180°F. Undercooked chicken carries a risk of salmonella food poisoning.

Not a nice way to end a patio party, especially if you only have one bathroom…


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