Sarahs Dry Rubbed Chicken Recipes

Steps:

• Mix dry ingredients together in a small bowl and rub into the chicken, making sure to get the rub into the nooks and crannies. Let rub sit on the chicken for up to 12 hours in the refrigerator.
• Preheat a grill to medium heat.
• Place dark meat on the grill first because it has a longer cooking time than white meat. Grill until the internal temperature of the chicken is 180 degrees F for all parts except the breasts and is 165 degrees F for the breasts when measured with an instant-read thermometer. When chicken is almost finished grilling, baste it with a generous amount of barbecue sauce all over the meat. Save any leftover sauce for dipping.
• Combine all ingredients in a saucepan and slowly bring to a boil over medium-high heat; then reduce the heat and simmer until the sauce begins to thicken.

Steps:

• Combine the garlic powder, onion powder, paprika, parsley, oregano, cayenne pepper, sage, thyme, coriander, celery seed, salt, and black pepper in a bowl. Rub the chicken inside and out with the spice blend. Stuff the cavity of the chicken with the crushed garlic and onion. Place into a 9x13-inch baking dish and cover with plastic wrap. Refrigerate 4 hours to overnight.
• Preheat an oven to 325 degrees F (165 degrees C).
• Remove and discard the plastic wrap. Bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

Steps:

• Heat oven to 425 degrees. In a large heatproof bowl, whisk mustard powder with ¼ cup very hot water until well combined; let stand 5 minutes. (The heat of the water will activate and release the mustard's spicy flavor.) Add honey, soy sauce, garlic and 1 teaspoon salt, and whisk to combine. Reserve half of the sauce in a small bowl for basting.
• On a rimmed sheet tray, combine carrots, potatoes and 2 tablespoons of the oil. Season with salt and pepper, toss to evenly coat, and spread in an even layer.
• Rub chicken with the remaining 2 tablespoons oil and season with 1 teaspoon salt and ½ teaspoon black pepper. Add to the large bowl with the sauce and toss to evenly coat, then arrange on top of the vegetables.
• Roast until vegetables are tender and chicken is golden and cooked through, about 30 minutes. Divide chicken and vegetables among plates and baste chicken all over with the remaining sauce. Pour sheet pan juices into a small bowl and skim off any excess fat.
• Spoon over pan juices, garnish with scallions and serve with lemon wedges.

Steps:

• Preheat oven to 375 degrees F& spray either a broiler pan, cookie sheet with sides, or a shallow casaroll dish.
• Trim the fat and skin off of the chicken breasts.
• You can place all the ingrediants in a bag and shake them together, or mix them with some water or soy sauce to brush onto the chicken.
• Make sure the spices are evenly distributed or you'll end up with one lemony peice and one garlicky piece.
• Bake in oven for 10 minutes then turn over and back until done, normally 10 minutes for my oven.
• Serve with some rice or even mac& cheese and enjoy!

Steps:

• Mix all ingredients in a bowl.
• Rub all over chicken.
• Refrigerate chicken for at least one hour or preferably overnight.
• Grill or bake as usual.
• Enough spice for one large chicken, 4 large chicken breasts on the bone or 2 cornish hens.

Steps:

• Spatchcock the chicken by using poultry shears or kitchen scissors (or a sharp knife) to cut along one side of the backbone until the chicken opens. If you like you can cut along the other side of the backbone and remove it, or leave it attached to roast with the rest of the bird. Open up the bird and place it so it lies flat, breast side up. Press hard onto the center of the breast until you feel a pop, and the breast lies more or less flat.
• In a small bowl, mix together sugar, salt, chile powder, paprika, mustard powder, oregano, pepper, allspice and bay leaves. Smear the mixture all over the chicken. Lay chicken, skin side up, on a rimmed baking sheet (or plate) and refrigerate uncovered for at least 2 hours and up to 24 hours.
• Heat oven to 425 degrees. If the chicken isn't on a rimmed baking sheet, transfer it to one. Roast chicken until the juices run clear when the thickest part of the thigh is pricked with a fork (an instant-read thermometer plunged into the thickest part of the breast will read 150), 40 to 50 minutes.
• Remove from oven, cover bird with foil and let rest for 10 minutes before carving. Serve with lime or lemon wedges on the side.