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Roasted Chicken Rub Recipe

Ingredients

How to make it

  • Mix all ingredients well in a bowl. Run through a spice grinder and, store in an airtight container.

Reviews & Comments 10

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  • Good4U 6 years ago
    Review in IMI 11
    Roasted Chicken Rub
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  • LindsayB 6 years ago
    4/30/17 Delicious! I reduced salt, and omitted cayenne per preference. Full of flavor. Highly recommend!
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    " It was excellent "
    NadineM ate it and said...
    April 11/16 I did this recipe again on a pork roast. I allowed the pork with the rub on to sit in the fridge for several hours. I found the roast to be moist and full of flavour and one spice did not over power the other.
    Roasted Chicken Rub
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    " It was excellent "
    lumpygravy ate it and said...
    This blend was very nice . I whizzed it in the coffee grinder . It came out very nice , and all mixed . I rubbed three chicken quarters , and let them sit in the fridge for about six hrs. Baked @ 375 for about an hr. and a half. Basted with the pan juices about every 15 mins. Next time I will try to get more of the rub under the skin . It turned out very crispy , and juicy . Thanks , Semigourmet 53 .
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    " It was excellent "
    lumpygravy ate it and said...
    This was very good. The flavors were balanced . Nothing overpowered. Whizzed it in the coffee grinder , and made plenty for the next time.
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  • frankieanne 8 years ago
    Link to Lumpygravy's IMI thread. 9/14/15
    Httpwwwgrouprecipescom139494roasted Chicken Rubhtml
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    " It was excellent "
    DebbyJean ate it and said...
    This is the only rub I use on chicken now. Thanks Semi!
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  • Mimi2813 8 years ago
    This is my go to rub!
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  • stacy97006 8 years ago
    The best rub ever!!!!
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  • mommyluvs2cook 8 years ago
    Sounds great, I love making my own rubs and seasoning mix's :)
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  • Ohiocook 8 years ago
    HI Semi- don't forget to come over to Refuge group- they are looking for you:)))
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    " It was excellent "
    NadineM ate it and said...
    This is a great rub. I did it on a pork roast which I BBQ.
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  • Semigourmet53 8 years ago
    this can be put onto meat, 24 to 48 hours early. and the salt can be removed if need be.
    It makes about 1/2 cup
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The Cook

Semigourmet53 Duluth, Georgia

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