I’ve developed a craving for BBQ. I’m searching for the perfect dry rub for slow-roasted chicken. When slow roasting chicken, it is done at a lower temperature for a longer period of time. Due to time constraints, I cooked this one for two hours at 300F and then turned the oven up to 350F for the last 30 minutes. If I had time for a true slow-roasted bird, I would have allowed it to cook at 200F until done.
Always check the temperature of poultry to ensure that it is cooked to the appropriate temperature. The bird is done when the thigh registers 165F.
- 1/4 cup paprika
- 2 tablespoons garlic powder
- 2 tablespoons minced, dried onion
- 2 teaspoons peppercorns
- 1 teaspoon chili powder
- 2 tablespoons ground cumin
- 3 tablespoons ground coriander
- 1/4 cup kosher salt
- 1/4 cup light brown sugar
\Measure all of the ingredients into a food processor. I use the mini one that came with my immersion blender. It’s perfect for small jobs Blend thoroughly until you have a fine powder. Store in an airtight container, yields enough for about three chickens.
5 thoughts on “BBQ Rub”
I never thought of what that was that came with my immersion blender! I can’t wait to use it now!
I use it all the time. One of my sons has to take metamucil each night and I make everyone smoothies; he thinks it’s a great big treat. I also use it for omelettes, especially when I sneak in veggies. Oh and it is wonderful for making baby food. I get a ton of mileage out of that tool.
This was a huge hit with my family tonight. I can't wait to use it again. This one is going in my coveted recipe box, with your web site address do I know where to go to get more recipes! Thank you.
Thank you for affirmation. Even after three years I still second guess posting a lot of recipes, wondering how they will be received. /neurotic
I'm really glad you enjoyed it.
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