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.