Tangy-Spicey Chicken Dry-Rub

I whipped up a sweet dry rub last night after I got home from a great night of riding hills in Edmonton. I wanted something super quick, super easy, that I could leave in the oven and it’d come out great.

I find the best way to mix up a meat rub(mix of spices you literally rub onto the meat) is to use a mortar and pestle. First off, you feel like a bad ass chemist mixing things together in it, and it also does a great job of breaking up any chunkies that may have formed in your spices.

I found these proportions were about perfect for about 5 chicken breasts, or about 1kg of chicken.

The concoction:

4 Tbsp brown sugar

2 Tbsp of: Sweet Paprika, Cayenne Pepper, Garlic Powder, Onion Powder, Dried Oregano, Thmye

1 Tbsp Pepper

Rub that all nice like over the chicken until evenly coated. Pre-heat your oven to 400F. Place your chicken breasts in a small lasagna pan or pie plate and pour about 4 tbsp of lemon juice over the chicken so about the botton 0.5cm of the dish is filled with lemon juice, it shouldn’t take a lot of your pieces are packed in pretty tight. Throw the chicken in, let it go for 40 minutes, flip the pieces at about the 20 minute mark, and enjoy.