Spice Rub for Grilled Chicken

[Clone]

I already have my shopping list made...without trying it I can be confident that this is what I've been looking for.
Yummmmo!

Spice-Rubbed Grilled Chicken with Everything Sauce

I adapted the following rub from a Bobby Flay recipe to reduce the number of ingredients and adjust for a few hard-to-find spices. While mixing, consider doubling the batch to have plenty to last through the grilling season. Packaged in a small jar, it also makes a welcome gift.

Chicken breasts (I prefer boneless, skin-on and pounded to an even thickness; see notes)
Everything Sauce (recipe follows)
2 ½ tablespoons ancho chili powder (may substitute regular chile powder)
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon ground ginger
1 tablespoon brown sugar
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground fennel seeds
2 tablespoons kosher salt
½ tablespoon freshly ground pepper
¼ – ½ teaspoon cayenne pepper

Combine the chile powder through cayenne pepper and store in an airtight container.

When ready to grill, liberally sprinkle both sides of the chicken breasts with the spice rub. I use about a teaspoon or so per breast half. Rub the mixture a bit so it really coats the chicken. Over high heat, grill the chicken for 4-5 minutes per side or until the breasts are golden brown and just cooked through.

Allow the chicken to rest for five minutes and serve with the sauce.

Notes
While pounding is not critical, this will allow the chicken to cook more quickly and evenly. If you cannot find boneless, skin-on chicken breasts, feel free to use boneless, skinless.


Everything Sauce

While the sauce is perfect when paired with Spice-Rubbed Grilled Chicken, let your imagination be the guide for any leftovers. I particularly like the sauce drizzled over green vegetables and pasta…even as a novel pizza sauce. Initially, the sauce will appear thin but will thicken as it chills.

¼ cup apple cider vinegar
¼ cup olive oil
2 tablespoons Dijon mustard
¼ cup honey
¼ cup plain Greek yogurt (I typically use 2%, although non-fat may be used)
½ teaspoon kosher salt
½ teaspoon freshly ground pepper

Combine all ingredients in a blender and blend until smooth.

The sauce may be prepared in advance and stored, covered, in the refrigerator. Serve at room temperature. The sauce will last at least a week stored in the refrigerator.

http://fountainavenuekitchen.com/spice-r...ing-sauce/

[blondemom]

what were the hard to find spices?

[Clone]

what were the hard to find spices?

I don't know...the recipe author says she changed Bobby Flay's recipe around a bit because of hard to find spices but doesn't name them.

[Scrapper]

I bet that smells amazing on the grill!

[csrowan]

Try adding a little bit of cocoa powder to really set it off.

[Clone]

Try adding a little bit of cocoa powder to really set it off.

Great idea!

[blondemom]

ok I found the original recipie, I think I like the one you posted better.



3 tablespoons ancho chile powder (heat level: 4)
3 tablespoons pasilla chile powder (heat level:4)
3 tablespoons ground cumin
3 tablespoons ground coriander
3 tablespoons ground ginger
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon allspice
1 tablespoon cinnamon
1 tablespoon ground cloves
1 tablespoon ground fennel seed
1 teaspoon chile de arbol – can substitute cayenne (heat level:7)
3 tablespoon brown sugar
2 tablespoons kosher salt
2 tablespoons coarsely ground black pepper
1 teaspoon cayenne pepper (heat level:8)
yields
3 cups
prep time
15 minutes
directions
Whisk all ingredients together and add the rub on a chicken and grill like you usually would.
credit
Bobby Flay
http://www.janespice.com/recipes/bobby-f...or-chicken

[Clone]

I bet that smells amazing on the grill!

it slightly reminds me of a marinade recipe Crone posted for chicken thighs...it's my go-to marinade for chicken tenders and breasts. I used it at one of the potlucks and it was a rousing success! This stuff is EXCELLENT; you can start marinating in a plastic container before you leave for the bbq.

The rub just sounds easier to have on hand for a spur of the moment thang.

The chicken thighs marinate in beer, spices, lime juice and cilantro for a few hours then are tossed onto the grill for some crispy charred goodness! The beer is a tenderizer and everything else is flavor!

Ingredients
3 cloves Garlic, Squeezed Through A Garlic Press (2 Cloves If Large)
1 teaspoon Ancho-Chile Pepper (Like Penzy's)
1 teaspoon Cumin
½ teaspoons Cayenne Pepper
½ teaspoons Cinnamon
1-½ teaspoon Kosher Salt
½ teaspoons Fresh Cracked Black Pepper
2 Tablespoons Fresh Cilantro, Chopped
2 Tablespoons Sesame Seed Oil
1 cup Beer
½ whole Lime, Juiced
2 pounds Boneless, Skinless Chicken Thighs, Trimmed Of Any Extra Fat

Preparation Instructions

Combine the garlic, spices, cilantro, sesame seed oil, beer and lime juice into a medium-sized bowl. Place chicken thighs in a resealable bag or a large bowl, pour the marinade over top and toss to coat. Seal and place into the fridge for 2 hours, tossing around every now and then.

Preheat grill to medium-high heat, and place the chicken thighs onto the grates (discard remaining marinade). Grill thighs for 4-6 minutes per side (depending on their size) until cooked thoroughly. Let rest before serving!

http://tastykitchen.com/recipes/condimen...en-thighs/

A bit of chocolate would be good in this also!

[Crazylace]

Could you please scale down the image? It's taking forever to load. sorry. I'm slow out here.

[Crazylace]

Ah yes, this is very similar to Kev's spice rub. He makes his own, keeps in in the spice drawer. I'll have him make an extra batch next time, Clone. just for you.

[Clone]

ok I found the original recipie, I think I like the one you posted better.



3 tablespoons ancho chile powder (heat level: 4)
3 tablespoons pasilla chile powder (heat level:4)
3 tablespoons ground cumin
3 tablespoons ground coriander
3 tablespoons ground ginger
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon allspice
1 tablespoon cinnamon
1 tablespoon ground cloves
1 tablespoon ground fennel seed
1 teaspoon chile de arbol – can substitute cayenne (heat level:7)
3 tablespoon brown sugar
2 tablespoons kosher salt
2 tablespoons coarsely ground black pepper
1 teaspoon cayenne pepper (heat level:8)
yields
3 cups
prep time
15 minutes
directions
Whisk all ingredients together and add the rub on a chicken and grill like you usually would.
credit
Bobby Flay
http://www.janespice.com/recipes/bobby-f...or-chicken

Yep, I think the Fountain Avenue Kitchen version sounds great.
i wonder if any of us 'regular folks' would recognize the difference between 'ancho' chili powder and 'pasilla' chili powder? I honestly don't know!

I do have the ancho on hand, but I've never noticed the pasilla on my spice expeditions.

Good research, blondemom!!