Barbecue Chicken Rub Recipes

BBQ CHICKEN RUB

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.

BBQ SPICE RUB

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.

BBQ CHICKEN RUB

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

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.

BASIC BARBECUE DRY RUB

Steps:

• Mix all ingredients together and generously sprinkle on chicken, ribs or pork shoulder prior to cooking.

BARBECUE CHICKEN RUB

Steps:

• Mix all ingredients. Store in an airtight container until needed.
• Coat chicken generously with rub and roast or grill.
• GRILL: Preheat barbecue to high. Grill chicken for two minutes per side. To complete cooking, place chicken to one side of the grill, away from direct heat (if using gas BBQ, turn off heat source beneath chicken and reduce heat on other side to medium).
• Cook covered for 30-35 minutes turning often. When a thermometer inserted into the thigh part of the leg reads 170F remove chicken and serve.
• NOTE: Throw out any leftover rub that has come in contact with raw chicken.

BARBECUE CHICKEN RUB

Steps:

• Mix all the ingredients well in a small bowl with your fingers.
• Store in an air-tight container.

SPICE-RUBBED CHICKEN LEG QUARTERS

Steps:

• Mix water, sugar, salt, and vinegar for brine in a food-grade, nonreactive container.
• Rinse chicken and pat dry. Place it in the brine, cover, and let sit for 2 hours.
• Mix brown sugar, paprika, chile powder, salt, pepper, garlic powder, onion powder, cayenne, cumin, and nutmeg for dry rub together in a small bowl.
• Preheat the oven to 300 degrees F (150 degrees C). Line a baking dish with foil.
• Remove chicken from the brine and pat dry. Place it on a tray and generously sprinkle dry rub all over each piece, rubbing it into the skin and meat. (You will have some dry rub remaining.)
• Place chicken, skin-side down, in the prepared baking dish,. Cover with foil, making sure not to wrap it too tightly.
• Bake in the preheated oven for 1 hour. Remove from the oven. Increase the temperature to 450 degrees F (230 degrees C).
• Remove the foil cover and turn chicken over. Sprinkle more dry rub onto the skin and return to the oven.
• Bake until skin is crispy, chicken is no longer pink in the center, and the juices run clear, about 20 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).