This rub has only 4 simple ingredients which you mix together and keep in an air tight container. In the summer when we are BBQ'ing so much I make a double or triple size batch to keep on hand, it is very addictive! The rub makes the chicken have a crackly crisp outside and juicy inside. I use it on chicken pieces with the skin on or on the whole Beer Can Chicken recipe. I know the boneless, skinless chicken is better for you but it gets dry too quickly when BBQ'ng. When you bite into it at first it has quite a spicy taste but then you can't stop eating it and wanting more! This recipe is from the Beer Can Chicken Cookbook.
Makes just a bit over 3/4 cup
1/4 cup kosher salt
1/4 cup paprika
1/4 cup brown sugar, light or dark
2 tbsp black pepper
For two skin on, bone in chicken breasts, wash them in cold water and pat dry with paper towel, in the meaty breast area I butterfly them for a quicker more even cook on the grill. On a plate use large spoon to cover bone side of breasts with rub, then using your hands press in firmly. Flip over and repeat on top side, in the butterfly and edges. Heat your BBQ to 400F.
Cook bone side down first for about 8 minutes. Turn putting breast side down for another 8 minutes. Test thickest part of meat before serving.
Everyone loves Taco's and you can decide whether you want lean ground beef or turkey or chicken. The taco seasoning you purchase is usually very high in sodium so I buy the spices separately to make a healthy version. It will give you enough for 4 different cooking occasions. Buying your bulk spices is ideal for this. I use couple of tbsp per pan of meat.
In a large container that you have a seal tight lid for mix the following:
6 tbsp chili powder
4 tbsp onion powder
2 tbsp ground cumin
2 tbsp garlic powder
2 tbsp oregano
2 tbsp cornstarch
2 tbsp paprika
1 tsp celery seed
Notice there is no salt - sodium in the mix!!! Good for you.
