Spice Rub For Poultry Recipes
HOMEMADE POULTRY SEASONING
Why buy pre-mixed spices for just one recipe!
Provided by Mandee Klein
Categories 100+ Everyday Cooking Recipes
Time 5m
Yield 25
Number Of Ingredients 6
Steps:
- Combine sage, thyme, marjoram, rosemary, nutmeg, and black pepper in sealable container; store with your other spices until needed.
Nutrition Facts : Calories 1 calories, Carbohydrate 0.2 g, Fiber 0.1 g, Sodium 0.1 mg
ALL-PURPOSE SPICE RUB
The next time you're invited to a barbecue, bring a jar of this homemade spice rub; it makes a great gift.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Yield Makes 1 1/4 cups (enough to season 5 to 10 pounds of meat, poultry, or seafood)
Number Of Ingredients 18
Steps:
- In a small bowl, combine all the ingredients, using your hands to break up the sugar.
- Replace some of the paprika with cumin, coriander and chili powder.
- Replace some of the oregano and thyme with turmeric, curry powder, ground ginger, and cardamom.
- Replace some or all the oregano and/or thyme with dried tarragon, marjoram, and rosemary, dill, or basil. Omit the cayenne pepper.
BBQ SPICE RUB
This rub is so simple! It's made with the everyday spices you have in your cupboard. I rub it on everything from chicken to pork to burgers to steak. I keep it in a Ziploc® bag in the freezer. It's always ready to go! Double or triple your ingredients so you always have it on hand.
Provided by Brenda McGrath
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 8
Number Of Ingredients 8
Steps:
- Mix brown sugar, paprika, black pepper, salt, chili powder, garlic powder, onion powder, and cayenne pepper in a bowl. Store in an air-tight container or keep in the freezer in a sealable plastic bag.
Nutrition Facts : Calories 66.4 calories, Carbohydrate 15.3 g, Fat 1.1 g, Fiber 3.3 g, Protein 1.5 g, SaturatedFat 0.2 g, Sodium 888.1 mg, Sugar 10.1 g
CHICKEN SPICE RUB
This rub makes chicken unbelieveably tender, moist and tasty. For best flavor refrigerate the spiced chicken overnight.
Provided by christina white
Categories Spicy
Time 5m
Yield 6-8 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 16.8, Fat 0.2, Sodium 1164.8, Carbohydrate 3.9, Fiber 0.7, Sugar 2.5, Protein 0.4
HOMEMADE POULTRY SEASONING
Making your own poultry seasoning is easy. This classic version features an aromatic blend led by sage and thyme. Feel free to adjust the quantities to suit your own tastes -- say, dialing up the thyme to replace some of the sage (or vice versa).
Provided by Food Network Kitchen
Time 5m
Yield about 3/4 cup
Number Of Ingredients 7
Steps:
- Combine the sage, thyme, celery seed, marjoram, black pepper, nutmeg and cayenne pepper, if using, in a medium bowl. Store in an airtight container for up to 6 months.
SPICE RUB FOR POULTRY.
A good rub for any poultry. Rubs of dry herbs and spices are an easy, low-calorie way to add flavor to grilled food. You can prepare them in advance and store them for up to four months. This recipe makes enough for at least a dozen pieces.
Provided by JLBurnell
Categories Meat
Time 40m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients.
- Wash the poultry; pat it dry; lightly coat it with cooking oil, then spice rub.
- Refrigerate the coated meat for at least an hour.
- Grill over low heat, using a thermometer to make sure the meat is cooked thoroughly.
Nutrition Facts : Calories 4.7, Fat 0.1, Sodium 97.6, Carbohydrate 1, Fiber 0.4, Sugar 0.1, Protein 0.2
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4.8/5 (535)Total Time 10 minsCategory Sauces And CondimentsCalories 1 per serving
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4.8/5 (535)Total Time 10 minsCategory Sauces And CondimentsCalories 1 per serving
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The Spruce. Walter Jetton was the legendary pitmaster who catered state dinners during the presidency of Lyndon Johnson and this is the recipe for his poultry rub used to feed guests from around the world. It is the dry mustard powder in this recipe that ties it together and makes for fantastic chicken. Continue to 5 of 6 below.
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A dry rub is a blend of dry spices and herbs that is applied and rubbed onto the surface of the food to add flavor before cooking. This helps amplify the flavors of the spices and herbs. You can allow the wings to rest in the rub (refrigerated for 30 minutes to overnight) if you want the flavor to really penetrate into the chicken.
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#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #healthy #condiments-etc #easy #dietary #low-cholesterol #high-calcium #high-fiber #high-in-something #low-in-something #meat
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