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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (423g) Recipe makes 4 servings |
||
| Calories 957 | ||
| Calories from Fat 505 | (52%) | |
| Amount Per Serving | %DV | |
| Total Fat 56.2g | 86% | |
| Saturated Fat 14.4g | 72% | |
| Monounsaturated Fat 21.3g | ||
| Polyunsaturated Fat 14.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 308mg | 102% | |
| Sodium 823mg | 34% | |
| Potassium 957mg | 27% | |
| Total Carbohydrate 10.0g | 3% | |
| Dietary Fiber 1.9g | 7% | |
| Sugars 2.7g | ||
| Protein 97.3g | 194% | |
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BBQ Chicken Rub
By: Kozmic Blues
Apr 22, 2003
This spice paste rubbed under the skin of your chiken pieces really gives this an intense flavor. Feel free to use your favorite bottled or home made BBQ sauce to baste.
SERVES 4 -6
Ingredients
- 2 tablespoons vegetable oil
- 4 teaspoons chili powder
- 3/4 teaspoon paprika
- 3/4 teaspoon sage
- 1/2 teaspoon dry mustard
- 1/2 teaspoon ground ginger
- 1 pinch cayenne pepper (or to taste)
- 3 1/2 lbs chicken parts (legs, thighs, breasts with skin on)
- salt & fresh ground pepper
- 1 cup barbecue sauce (bottled or home made, your choice)
Directions
1
Mix together ingredients for the rub.2
Oil, chilli powder, paprika, sage, mustard, ginger and cayenne pepper, until you've form a thick paste.3
Rub the spice paste over your chiken pieces, making sure to get under the skin.4
Cover and refrigerate for about two hours.5
Preheat broiler.6
Season chicken pieces with salt and pepper and place them skin side down on foil lined baking sheet or broiler pan.7
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.8
Broil for 10 minutes.9
I turn the pan once to ensure even cooking.10
Remove pan from oven, and baste pieces with BBQ sauce.11
Place chicken back in oven, skin side up and broil until cooked through and crispy (about 10 minuts more) basting pieces occasionally.12
Sauce will brown slightly.13
Remove from oven and enjoy.
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- Course > Main Dish
- Course > Condiments, etc. > Marinades & Rubs
- Course > Condiments, etc. > Cooking Mixes > Herb & Spice Mixes
- Main Ingredient > Meat > Poultry > Chicken
- Cuisine > North American > United States
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Oven > Broil/Grill
- Preparation > Presentation > Served Hot
- Occasion > Holiday/Event > Non-Religious > Super Bowl
- Occasion > Taste/Mood > Savory
- Occasion > Everyday
Featured Reviews for This Recipe
From: What's4Dinner
On Aug 3, 2006
Fantastic! We marinate and bbq drumsticks on the grill. No burning problems using medium temp and turning avery 5-7 min. for 35 min. Son and girlfriend request it when they come over and bought a bbq grill to duplicate recipe at home! We usually marinate for a few hours but it's still good if we don't. BTW we all love spicy hot.
From: KITTENCAL
On Feb 10, 2004
Hi Kozmic Blues...made chicken last night, and I used your chicken rub, with my momemade BBQ sauce, and marinated it overnight in the fridge...well it turned out wonderful, very tasty and moist. I usually bake my chicken in the oven, but decided to give broiling a try, and was not dissapointed. this is a great chicken rub, one that I will use again. Thank you for posting 
From: Pam-I-Am
On May 27, 2006
I liked the chicken with this rub, but I do prefer some other rubs I've tried better. My dh grilled the chicken and found it very hard to keep it from burning. I asked him if the burning happened after he added the sauce and he said no, it was before. I haven't had this problem before with other rubs so I'm not sure why this happened with your rub. Perhaps broling like Kittencal did would have been a better method of cooking. It was just hard to taste the rubs flavor on the chicken with the burn factor and the bbq sauce.
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