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.

 

Advertisements

One thought on “Tangy-Spicey Chicken Dry-Rub

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s