Rub For Chicken Breast Recipes

Steps:

• To make the dressing for the slaw, combine the green onions, vinegar, honey, chiles, mayonnaise, oil and salt and pepper to taste in a blender and blend until emulsified.
• Combine the cabbage, red onion and poppy seeds in a bowl, add the dressing, and stir until combined. Fold in the cilantro and season with salt and pepper to taste. Cover and refrigerate while you grill the chicken or for up to 1 hour.
• Heat your grill to high.
• Stir together the ancho powder, pasilla powder, cumin, coriander, ginger, brown sugar, garlic powder, onion powder, allspice, cinnamon, cloves, fennel, chile de arbol, 2 tablespoons salt, black pepper and cayenne in a small bowl.
• Brush both sides of the breasts with the oil and season with salt. Rub the top side of each breast with a few tablespoons of the rub and place on the grill, rub side down. Grill until golden brown and slightly charred, 3 to 4 minutes. Turn the breasts over and continue grilling until just cooked through, 4 to 5 minutes longer.
• Remove the chicken from the grill and drizzle with the black pepper vinegar sauce. Tent loosely with foil and let rest for 5 minutes. Serve the slaw on the side.
• Combine the vinegar, oil, mustard, honey, salt and pepper in a blender and blend until smooth. The sauce can be made 1 day in advance, covered and refrigerated. Bring to room temperature before serving.

Steps:

• Stir celery flakes, salt, paprika, garlic powder, onion powder, thyme, sage, black pepper, rosemary, and cayenne pepper together in a bowl. Transfer spice mixture to a spice grinder or food processor and blend until smooth.

Steps:

• Whisk brown sugar, paprika, black pepper, onion powder, garlic powder, salt, and red pepper flakes together in a bowl.

Steps:

• Mix together all the marinade ingredients in a small bowl. Arrange the chicken breasts in a shallow dish or plastic container, coat both sides of the chicken breast thoroughly, cover, and refrigerate for 2 hours. Saute or broil the chicken until the internal temperature of the chicken is at least 155 degrees.;

Steps:

• Mix together ingredients for the rub.
• Oil, chili powder, paprika, sage, mustard, ginger and cayenne pepper, until you've form a thick paste.
• Rub the spice paste over your chicken pieces, making sure to get under the skin.
• Cover and refrigerate for about two hours.
• Preheat broiler.
• Season chicken pieces with salt and pepper and place them skin side down on foil lined baking sheet or broiler pan.
• My broiler is quite small, so I do these right in the oven (on broil) with the rack placed 7 or 8 inches below the element.
• Broil for 10 minutes.
• I turn the pan once to ensure even cooking.
• Remove pan from oven, and baste pieces with BBQ sauce.
• Place chicken back in oven, skin side up and broil until cooked through and crispy (about 10 minutes more) basting pieces occasionally.
• Sauce will brown slightly.
• Remove from oven and enjoy.

Steps:

• Pat chicken pieces dry.
• Combine ingredients for rub.
• Smear rub over both sides of chicken; the more you use, the spicer it will be.
• Heat barbecue.
• Place chicken on grill, skin side down.
• Cook over medium heat, about 10 to 12 minutes per side, until chicken is justed cooked through. (If heat is too high, coating will burn; if too low, cooking time will be a little longer).