I made this last night, applied to 14 chicken thighs, let them "marinate" overnight, and grilled. They turned out surprisingly delicious. However, I'm removing 1 star, because I think the recipe can be improved, as detailed below. Too Much Sugar 1/4c (4T) of brown sugar is a huge amount of sugar, IMO. If you want sweet chicken, go for it, but I like my chicken more savory. I reduced the amount to 1T for my first batch, and it still seemed a little sweet. I'll probably reduce to 1t next time. Why Chili Powder? This rub already lists amounts for paprika, cumin, cayenne, garlic powder, black pepper, and salt ? 6 ingredients common in chili powders. It would be better to list the individual spices, rather than having the unknown quantities in a chili powder. If you just add individual measurements for oregano and onion powder (and bump up the paprika, etc.), you could remove the chili powder and have a more consistently reproducible recipe. Nitpicks ? 3t is 1T. I don't see a reason to list 3t of mustard powder, instead of just 1T. Maybe I'm missing something. ? It would be great to list the type of salt. 2t of fine/table salt is about 2.5t of (coarse) kosher salt, a 25% increase. I guess it's assumed to be table salt if a type is not listed, but I used kosher salt and found the chicken well seasoned. 2t of table salt might be too salty. However, if you use the full amount of sugar, you might need the extra salt to counter it. ? No fat. I know this is a dry rub, but some of these spices are fat soluble. It probably doesn't matter if dry-brining a whole bird (or fatty pieces like thighs), but if you're applying this to skinless breasts, it's probably wise to add a ~2T oil and make it more of a paste. Spices like paprika and (I think oregano in the chili powder) will release more of their volatile compounds (i.e., more flavor) in the presence of fat. Anyway, except for the excessive sugar (IMO), this is a great rub and could be damn near perfect with some tweak. It surprised me with how delicious it is, and my picky wife and even pickier 2 year old both loved the results. Good job.
Let me start by saying that Thanksgiving is my least favorite holiday of the year. It means spending hours in the kitchen and being too tired to move by time dinner is served. Not to mention the fact that I dislike turkey... I can almost stand the dark meat but forget about the dry, tasteless white meat. And frankly, the dark meat isn't much better. Enter Kittencals dry rub. You've made me a believer! For the first time in forever, I actually LIKED the turkey and even had SECONDS! Who knew? Turkey is actually GOOD! My entire family raved and said this was the best turkey I've ever made... and believe me, I've made a few... roasted, deep fried, injected, basted, brined, you name it! I doubled the recipe as I had a 23 pounder but only used about 2/3 of the rub. The turkey was very nicely crusted. The gravy was different... not your typical sage-laden sauce. But it was good and the kids loved it. FYI... this is the only way I will ever make turkey again. Thanks!!
This was one of the most tasteless rubs i've ever used or concocted. I used this on a turkey that i grilled over charcoal. Skin is usually one of my favorite parts of the bird and this rub was just bland. It would of tasted better if i just used garlic salt and pepper. I'm an experimentalist when it comes to cooking. Most times its better to keep a recipe simple. You can make the perfect turkey with salt, pepper and some melted butter.
Very good. I used it on a chicken that I cooked on my Showtime Rotisserie. I will use this recipe again.
Excellent. The whole family loved it. I'm looking forward to having this in my summer meal rotation! Thanks.
Another great recipe; I always know it will be good when its one of yours! I had this last night on chicken, which I thought was good enough, but then I sprinkled it on some sliced sweet potatoes that I had on the grill also. Those were over the top delicious! So, its a very good rub for meat; but don't forget to try it on your veggies also! I can't wait to have it on them again! Thanks Kittencal!
I made chicken with this rub a while ago and wasn't terribly impressed (highly unusual for a Kittencal recipe!) However, I didn't have time to marinate the chicken, so I waited to rate it until I tried it again. This time, I used it on country style pork ribs and tofu. With the ribs, I sprinkled them with salt and the rub, let them sit for about 5 hours (a trick I learned from one of Christopher Kimball's magazines - if you salt meat and let it sit for 40 minutes, it will draw moisture out of the meat, then the meat reabsorbs the moisture, along with the salt and whatever seasoning is with it), and grilled them. FANTASTIC! The pork was well seasoned, moist and tender. With the tofu, I made a paste with the dry rub and olive oil, spooned it over the tofu steaks, then grilled them. Delicious! Even better the next day, reheated in a cast iron skillet and dipped in some ranch dressing. Thank you for another addition to my repertoire, Kittencal. You never disappoint!
I work out and eat steak, chicken, fish and pork on a daily basis so I need to change things up pretty often. I didn't use the mustard powder because I didn't have that but it still came out fantastic. This recipe just got thrown into heavy rotation!!! Thanks!