Prep 10 mins
Cook 0 mins
Saved for summer grilling - plan to massage beneath chicken skin & let marinate a few hours in the fridge before grilling on a med-hot charcoal grill. From the Miami Herald - "Fresh Mediterranean herbs lend themselves nicely to pureed wet rubs, which are best used the day they are made. Spread this Italian-inspired wet rub on pork chops or steaks or rub it under the skin of a chicken. It also is nice smeared on meat toward the end of grilling. " Source: Adapted from Steven Raichlen's The Barbecue! Bible: 10th Anniversary Edition
- 1⁄4 cup fresh rosemary leaf
- 1⁄4 cup fresh parsley leaves
- 2 tablespoons fresh oregano leaves
- 4 fresh sage leaves
- 2 minced garlic cloves
- 2 tablespoons salt (kosher or coarse sea)
- 2 tablespoons freshly cracked pepper
- 1⁄2 cup extra virgin olive oil
- Use a knife to finely chop the herbs.
- Place in a food processor along with the garlic, salt and pepper.
- With the processor motor running, drizzle in the oil and process until smooth.
Surprised there is not a review for this yet! Its in my "Sauces, Rubs and Marinades" book by Steven Raichlen. I love this rub, used it twice on chicken. First it was on the grill. Covered the bird with the rub and stuffed what was left inside the skin over the breast. Basted with a garlic butter mixed with frangelico (for that hazlenut flavor) and smoked with hickory. Inside the bird was a Sage and Onion stuffing (Recipe #199071). Most of my guests though this was one of the better things I've cooked! Did something similar this last weekend for my dads birthday but roasted it since his grill is awful. Also got good reviews.
I highly recommend this for chicken.