Chicken Rub

"Looking at my spice cabinet and the chicken fryer on the counter, I came up with this rub. My husband threw it on the rotisserie in the barbeque grill and it came out wonderful!"
 
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Ready In:
1hr 45mins
Ingredients:
8
Serves:
3-4
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ingredients

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directions

  • Mix all spices together in small bowl.
  • Using a whole chicken fryer, carefully separate the skin from the meat and sprinkle rub in between the skin & meat.
  • Gently rub the outer skin of the chicken where the spices were placed.
  • Refrigerate the chicken for 1 hour.
  • Roast in oven at 350 degrees until internal temp is 160 degrees.
  • If available, rotisserie chicken for 1 1/4 hours.
  • Serve with corn on the cob and mashed potatoes.

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Reviews

  1. Used the entire recipe on a 5 lb spatchcock chicken and it was so delicious! Thanks for posting. (Oh yeah, I used tarragon instead of marjoram, as that's what I had on hand.)
     
  2. WOW! I used the beer can method to cook the chicken, supper moist and great flavor.
     
  3. I am roasting chicken breasts right now, and my house smells AMAZING! Can't wait to try this.
     
  4. A delicious change from the "same old chicken". Even my picky 4y.o. had thirds! I also subbed tarragon for marjoram. Thanks for sharing this recipe.
     
  5. Very Good
     
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Tweaks

  1. A delicious change from the "same old chicken". Even my picky 4y.o. had thirds! I also subbed tarragon for marjoram. Thanks for sharing this recipe.
     
  2. Used the entire recipe on a 5 lb spatchcock chicken and it was so delicious! Thanks for posting. (Oh yeah, I used tarragon instead of marjoram, as that's what I had on hand.)
     

RECIPE SUBMITTED BY

OMG I need to update this picture of Chippie :o) He's aged and gotten more into shape over the last 5 years. Stay tuned Chocolate Lab lovers, the very handsome Chippie will return soon.
 
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