My mom got me “I’m Just Here for the Food” and I have yet to go through all of the recipes. BUT, of the recipes, I love the spice rubs. In particular, the chicken rub recipe is what I like to think of as magic dust. Do nothing to your chicken but add this spice rub + salt, and you have a delicious piece of protein. For someone who looves spices (see previous post), this is the perfect thing to mix together! Alton’s recipe featured parts/ratios instead of measuring devices, so I made one part = one teaspoon to simplify things. Feel free to double or triple as needed. His recipe also usually includes filé powder and dried sage, neither of which I actually ever have on hand (gasp!). Even without those ingredients, the rub still is pretty tasty. This rub is best on chicken that is seared, grilled, or roasted.
adapted from Alton Brown
1/2 tsp toasted fennel seeds
1 tsp toasted coriander
1/2 tsp toasted cumin
1/2 tsp toasted celery seeds
1/4 tsp toasted white peppercorns
1/4 tsp toasted black peppercorns
1/2 tsp toasted red pepper flakes
1 tsp onion powder
3/4 tsp cayenne powder
1 tsp powdered sugar
1/4 tsp garlic powder
1/2 tsp ground cinnamon
Mix all the ingredients in a blender or coffee bean grinder. Store in an airtight container and label and date it with masking tape! Alton says the rub is good for 3 months, but I keep mine a little longer with no harmful consequences. Add salt to your chicken when you use the rub.
If you don’t have whole spices, it’s okay to use ground spices. But, whole spices can be toasted, which is nice.
A.B. Spice Rubbed Chicken
chicken drumsticks, legs, or thighs
1) Preheat oven or toaster oven to 425F. Rub spices and salt liberally over the chicken (the thicker the piece of chicken, the more spices you need).
2) Line a pan with foil. Place chicken on foil, making sure to leave space between the chicken. Don’t crowd the chicken!
3) Bake for 30-35 minutes, or until the internal temperature reaches 165F-175F.