Prep 5 mins
Cook 0 mins
A spicy dry rub that is great on grilled chicken. Rub onto the chicken ( I use a whole chicken on a spit, or split chickens cooked on indirect heat on the grill) and cook using your favorite method. Can be put on chicken up to 6 hours ahead of cooking time, and refrigerated. Drizzle with some olive oil before grilling, if desired.
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon sweet paprika
- 1 teaspoon ground cumin
- 3⁄4 teaspoon black pepper
- 3⁄4 teaspoon ground coriander
- 1⁄2 teaspoon cayenne
- 1⁄2 teaspoon ground ginger
- 1⁄4 teaspoon turmeric
- 1 teaspoon ground cinnamon
- 1 teaspoon garlic clove, finely minced
- 1⁄2 lemon, zest of, minced
- Combine all ingredients.
STELLAR. I did sub garlic powder & used sumac instead of lemon zest as I knew I wouldn't use it all & wanted it to be shelf stable. OMG the flavor is incredible. Made for Ramadan Tag '09.
This is a lovely well balanced spice mixed, I used it on shrimp letting it sit for about half an hour before grilling . Made for ZWT 9 North Africa by another one of Mike and the Appliance Killers
Sublime - a remarkably complex and well balanced composition of flavours. All spices come out one after the other, none of it is dominant. I used it on turkey steaks, added a little oil - perfect! I guess it's even better with chicken. Thanks for sharing!
Made for A NEW AFRICAN RECIPE TAG GAME / Africa Forum.