Spice Rubbed Chicken Recipes

SPICE RUBBED FLATTENED ROAST CHICKEN

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Blend Spreadables butter with ginger, lemon zest, cumin, garlic, salt, and pepper until well combined; set aside.
• Place chicken, back-side-up, with neck facing away on a cutting board. Use a chef's knife or poultry shears to cut along each side of the backbone. Remove and discard backbone. Turn chicken over; turn legs drumsticks-inward and press on breastbone to flatten. Place chicken, cut-side-down in a roasting pan.
• Melt 3 tablespoons (45 mL) butter mixture; toss with potatoes, carrots, parsnips, and green onions. Scatter around chicken.
• Carefully loosen skin over breast meat, legs, and thighs using fingertips. Spread remaining butter mixture evenly under and over skin of chicken.
• Roast, basting occasionally, for 60 to 75 minutes (or until an instant-read thermometer registers 165 degrees F/74 degrees C in thigh and breast meat).
• Cover and rest for 10 minutes. Carve chicken into portions and serve with vegetables.

SPICE-RUBBED CHICKEN THIGHS

Steps:

• In a small bowl, mix the first eight ingredients. Sprinkle over both sides of chicken., On a lightly greased grill rack, grill chicken, covered, over medium heat or broil 4 in. from heat until a thermometer reads 170°, 6-8 minutes on each side.

SPICE-RUBBED CHICKEN

Steps:

• In small bowl, mix all rub ingredients. Fold wings of chicken across back with tips touching. Tie or skewer drumsticks to tail. Sprinkle rub inside cavity and all over outside of chicken; rub with fingers. Insert ovenproof meat, grilling or digital thermometer so tip is in thickest part of inside thigh and does not touch bone.
• Heat gas or charcoal grill for indirect cooking. For two-burner gas grill, heat one burner to medium; place chicken, breast side up, on unheated side. For one-burner gas grill, place chicken, breast side up, on grill over low heat. For charcoal grill, move medium coals to edge of firebox; place chicken, breast side up, on grill rack over drip pan.
• Cover grill; cook 2 hours to 2 hours 15 minutes, turning every 20 minutes, until thermometer reads at least 165°F and legs move easily when lifted or twisted.
• In 1-quart saucepan, mix all sauce ingredients; heat to boiling. Reduce heat; simmer uncovered 5 minutes, stirring occasionally. Remove chicken from grill; let stand 10 minutes. Serve chicken with sauce.

ONE RECIPE, TWO MEALS: SPICE-RUBBED CHICKEN

Steps:

• In a small bowl, combine 1 tablespoon of the dried Italian seasoning with 1/2 teaspoon of the garlic powder. Add a pinch of salt. Rub the seasoning mixture all over half of the cubed chicken. This batch will be for yo' kids.
• In another small bowl, combine the remaining 1 tablespoon dried Italian seasoning with the remaining 1/2 teaspoon garlic powder; add the cumin, smoked paprika and a pinch of cayenne and salt. Rub this seasoning mixture all over the other half of the cubed chicken. This batch will be for you.
• Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the kids' chicken to the pan and saute until browned and cooked through, about 5 minutes. Remove from the pan and set aside.
• Add the remaining 1 tablespoon oil and the remaining, spicier chicken. Saute until browned and cooked through, about 5 minutes.
• Meanwhile, prep a simple green salad for the adult eaters, and boil a few ears of corn in a large pot of salted water. Melt some butter and roll the corn in it. This is a healthy, positive thing in life.
• Give some corn to your littles along with their seasoned chicken. And give yourself some corn (with some salad and the spicier chicken), only toss a little bit of hot sauce on the corn! This is also a healthy and positive thing in life. Serve, eat and be happy.

SIXTEEN-SPICE-RUBBED CHICKEN BREAST WITH BLACK PEPPER VINEGAR SAUCE AND GREEN ONION SLAW

Steps:

• To make the dressing for the slaw, combine the green onions, vinegar, honey, chiles, mayonnaise, oil and salt and pepper to taste in a blender and blend until emulsified.
• Combine the cabbage, red onion and poppy seeds in a bowl, add the dressing, and stir until combined. Fold in the cilantro and season with salt and pepper to taste. Cover and refrigerate while you grill the chicken or for up to 1 hour.
• Heat your grill to high.
• Stir together the ancho powder, pasilla powder, cumin, coriander, ginger, brown sugar, garlic powder, onion powder, allspice, cinnamon, cloves, fennel, chile de arbol, 2 tablespoons salt, black pepper and cayenne in a small bowl.
• Brush both sides of the breasts with the oil and season with salt. Rub the top side of each breast with a few tablespoons of the rub and place on the grill, rub side down. Grill until golden brown and slightly charred, 3 to 4 minutes. Turn the breasts over and continue grilling until just cooked through, 4 to 5 minutes longer.
• Remove the chicken from the grill and drizzle with the black pepper vinegar sauce. Tent loosely with foil and let rest for 5 minutes. Serve the slaw on the side.
• Combine the vinegar, oil, mustard, honey, salt and pepper in a blender and blend until smooth. The sauce can be made 1 day in advance, covered and refrigerated. Bring to room temperature before serving.

SPICE RUBBED BEER CAN CHICKEN

Steps:

• Heat a gas or charcoal grill with a lid big enough to accommodate the bird. Put a drip pan below the grates.
• Mix the ingredients for the Spice Rub until they are well blended. (This will keep, covered, in the refrigerator for 1 week.) Rub it all over the chicken, inside and out.
• Open the beer and take a big swig or just pour out a couple of ounces. Sit the chicken on the beer can so the legs are at the bottom and the wings are at the top. Stand the beer can on the grates over the drip pan. Put the cover on and cook over indirect heat until the juices run clear, about 1 hour. (If using charcoal, push the coals to 1 side so the chicken is not over direct heat.)
• Note: This chicken can also be cooked in a 350 degrees F oven. Just stand the beer can in a shallow roasting pan and cook about 1 hour or until juices run clear.

BBQ'D SPICE RUBBED CHICKEN BREAST

Steps:

• Spice Mix: Blend all dry ingredients,* Coriander and bay leaf can be ground in a spice or coffee grinder.
• Chicken: rinse chicken in cold water and pat dry, season chicken liberally with spice rub.
• To cook: Start gas grill or charcoal bbq; if using gas grill, turn one side down to a low heat while keeping the other side on med/high, If using charcoal grill push coals to one side.
• Place chicken breast on the grill( away from the fire) skin side up; cover and cook for 20-25 minutes(Check to make sure there is no flare ups if using a gas grill).
• Turn chicken over onto direct heat, cover and cook for 5 minutes more or until chicken is well browned, and cooked through, enjoy.

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).

CHICKEN SPICE RUB

Steps:

• Mix all ingredients in a bowl.
• Rub all over chicken.
• Refrigerate chicken for at least one hour or preferably overnight.
• Grill or bake as usual.
• Enough spice for one large chicken, 4 large chicken breasts on the bone or 2 cornish hens.

SPICE-RUBBED SPATCHCOCKED CHICKEN

Steps:

• Spatchcock the chicken by using poultry shears or kitchen scissors (or a sharp knife) to cut along one side of the backbone until the chicken opens. If you like you can cut along the other side of the backbone and remove it, or leave it attached to roast with the rest of the bird. Open up the bird and place it so it lies flat, breast side up. Press hard onto the center of the breast until you feel a pop, and the breast lies more or less flat.
• In a small bowl, mix together sugar, salt, chile powder, paprika, mustard powder, oregano, pepper, allspice and bay leaves. Smear the mixture all over the chicken. Lay chicken, skin side up, on a rimmed baking sheet (or plate) and refrigerate uncovered for at least 2 hours and up to 24 hours.
• Heat oven to 425 degrees. If the chicken isn't on a rimmed baking sheet, transfer it to one. Roast chicken until the juices run clear when the thickest part of the thigh is pricked with a fork (an instant-read thermometer plunged into the thickest part of the breast will read 150), 40 to 50 minutes.
• Remove from oven, cover bird with foil and let rest for 10 minutes before carving. Serve with lime or lemon wedges on the side.

SPICE-RUBBED CHICKEN BREASTS

Steps:

• In a small bowl, combine all spice rub ingredients and mix well.
• Place chicken breasts in shallow glass dish. Squeeze juice of 1 1/2 of the limes over chicken. Sprinkle spice mixture over chicken and rub in on both sides.
• Cover and refrigerate for up to 2 hours.
• Heat outdoor grill to med-high heat and grill breasts 3-5 minutes per side, depending on thickness.
• Cut remaining limes into wedges. Put chicken breasts on platter and garnish with limes.