Spicy Chicken Rub Recipes

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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



Chicken Spice Rub image

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

1 tablespoon coarse sea salt or 1 tablespoon kosher salt
1 tablespoon sweet Hungarian paprika or 1 tablespoon hot paprika (or a combination, I used hot)
1 tablespoon dark brown sugar, packed
2 teaspoons ground black pepper
1/2 teaspoon celery seed
1 1/2 teaspoons garlic powder

CHICKEN BREASTS WITH SPICY RUB

Nice spicy chicken,not hot. The rub is a rather thick paste, if you think it's to thick add equal parts oil and vinegar to thin it. Can also be cooked in the oven at 350 degrees F for about 45 minutes depending on size of chicken breasts.

Provided by acid.

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13



Chicken Breasts With Spicy Rub image

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).

Nutrition Facts : Calories 370.1, Fat 21.7, SaturatedFat 4.9, Cholesterol 92.8, Sodium 726.2, Carbohydrate 12.3, Fiber 2.4, Sugar 7.2, Protein 31.8

4 chicken breasts
2 tablespoons cumin, Ground
2 tablespoons paprika
2 tablespoons brown sugar
1 tablespoon black pepper
1 teaspoon curry powder
1 teaspoon cayenne
1 teaspoon salt
1/2 teaspoon five-spice powder
1 tablespoon Dijon mustard
2 tablespoons red wine vinegar
2 tablespoons vegetable oil
2 garlic cloves, minced

SPICY CHICKEN RUB

Make and share this Spicy Chicken Rub recipe from Food.com.

Provided by Chef mariajane

Categories     Whole Chicken

Time 5h

Yield 8-10 serving(s)

Number Of Ingredients 10



Spicy Chicken Rub image

Steps:

  • In a small bowl, combine all but onion and chicken. Set aside.
  • Remove and discard giblets from chicken.
  • Rinse chicken cavity and pat dry with paper towel.
  • Rub each chicken inside and out with reserved spice mixture.
  • Place one onion in the cavity of each chicken.
  • Place chicken in a resealable bag or double wrap in with plastic wrap.
  • Refrigerate overnight or at least 4-6 hours.
  • Preheat oven to 250°F Place chicken in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180°F Let the chickens stand for 10 minutes before carving.

Nutrition Facts : Calories 738.2, Fat 53.1, SaturatedFat 15.2, Cholesterol 243.8, Sodium 1391.3, Carbohydrate 3.9, Fiber 0.8, Sugar 1.4, Protein 57.7

4 teaspoons salt
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 onions, quartered
2 whole chickens (4lbs. each)

SPICY CHICKEN TACOS

Provided by Food Network

Categories     main-dish

Time 4h20m

Yield 4 servings

Number Of Ingredients 45



Spicy Chicken Tacos image

Steps:

  • Combine the chicken, oil, sliced garlic, and Spicy Red Rub in a medium pot over medium-high heat. Cook, breaking up the chicken with a spoon and distributing the spices evenly throughout. Add half the pepperoncini. Stir in 2 cups water, the Sweet and Sour Peppers and Onions, and vinegar and season with salt and pepper. Bring the mixture to a boil, reduce the heat, and stir in the Garlic Confit Puree. Simmer until the mixture has thickened and the liquid has evaporated almost entirely.
  • Divide chicken mixture among the tortillas and serve warm with the Chipotle Yogurt Sauce. Garnish with remaining pepperoncini if desired.
  • Combine all of the ingredients in a jar with a tight fitting lid. Stir with a spoon to thoroughly mix. The rub will keep, tightly covered, for up to 3 months.
  • In a large pot, heat the olive oil and crushed garlic over medium-high heat until the garlic is softened. Add the tomatoes and 6 cups water, give a stir, and bring to a boil. Reduce the heat and simmer, uncovered, until the sauce clings to a wooden spoon, about 1 1/2 hours.
  • Stir in the basil and crush the tomatoes with the back of the spoon. Season with 1 tablespoon plus 2 teaspoons salt and 1/4 teaspoon pepper. Taste and add enough red wine vinegar to achieved your desired acidity. I like a tangier sauce, so I'm a bit heavy-handed with the vinegar. To make the sauce smooth at this point, puree in a blender. Measure out 2 cups of the tomato sauce and set aside. Reserve the remaining tomato sauce for another use.
  • In a large heavy-bottomed pot over medium-high heat, combine the canola oil and peppers and saute until just softened and fragrant and the peppers begin to release a little liquid, 5 to 8 minutes. Add the onions and chopped garlic and saute just until the onions are soft; do not let them take on any color. Add the tomato paste and stir to combine. Add the white wine vinegar and white wine and cook until the liquid is reduced by half. (The larger the pan, the faster the liquid in the mixture will reduce.)
  • Add 6 cups water, the reserved 2 cups tomato sauce, the honey and remaining 2 tablespoons salt and 1/2 teaspoon pepper and stir. Bring the mixture to a boil, then reduce the heat and simmer until the liquid thickens to the consistency of a salsa. The peppers and onions will keep, tightly covered, in the refrigerator for 1 week, or for up to 3 months in the freezer.
  • Preheat the oven to 300 degrees F.
  • Place garlic cloves, bay leaf, thyme, salt, and peppercorns in a heavy-bottomed, oven-proof pot. Pour the canola and olive oils over to cover. Cover, transfer to the oven, and bake until the garlic cloves are pale gold and tender (you should be able to smash them with the back of a spoon), about 50 minutes. Cool to room temperature.
  • Using a slotted spoon, transfer the garlic cloves only to the bowl of a food processor (a mini-processor is ideal) and process until smooth. Alternatively, mash the cloves with the side of a knife. Store in a clean resealable jar.
  • Combine the tzatziki and pureed peppers in a small bowl and stir until thoroughly combined. Season with salt and pepper. The sauce will keep, tightly covered, in the refrigerator for up to 2 weeks. Stir well before each use.

1 pound ground chicken
2 tablespoons canola oil
6 cloves garlic, thinly sliced
1 tablespoon Spicy Red Rub, recipe follows
1/4 cup sliced pepperoncini
2 cups Sweet and Sour Peppers and Onions, recipe follows
2 tablespoons white vinegar
Kosher salt
Fresh ground black pepper
1 tablespoon Garlic Confit Puree, recipe follows
8 (6-inch) corn or seven-grain tortillas, warmed
1/4 cup Chipotle Yogurt Sauce, recipe follows
3 tablespoons smoked paprika
3 tablespoons cumin seeds, toasted and ground
2 tablespoons kosher salt
2 tablespoons sugar
1 1/2 tablespoons whole cloves, toasted and ground
1 tablespoon cayenne
1 tablespoon mustard seeds, toasted and ground
1/3 cup extra virgin olive oil
35 cloves garlic, 20 crushed, 15 roughly chopped
4 (28-ounce) cans imported good-quality peeled plum tomatoes in their juice
15 basil leaves
3 tablespoons plus 2 teaspoons kosher salt
3/4 teaspoon fresh ground black pepper
Red wine vinegar to taste
1/4 cup canola oil
4 yellow bell peppers, cut lengthwise into 1?4-inch-thick strips
4 red bell peppers, cut lengthwise into 1?4-inch-thick strips
3 large yellow onions, cut into slivers
6 tablespoons tomato paste
1 cup white wine vinegar
1/2 cup dry white wine
2 tablespoons honey
3 cups peeled garlic cloves
1 fresh bay leaf or 2 dried
8 to 10 sprigs fresh thyme
1 tablespoon kosher salt
1 1/2 teaspoons black peppercorns
1 cup canola oil
1 cup extra virgin olive oil
1 cup store-bought tzatziki
3 tablespoons pureed chipotle peppers in adobo sauce
Kosher salt
Fresh ground black pepper

SPICY CHICKEN BREASTS

This is a great skinless, chicken breast recipe that can be served over salad greens or as an entree! If serving over salad greens, cut chicken into strips and top with your favorite salsa or dressing.

Provided by Barbara Radford

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Healthy

Time 30m

Yield 4

Number Of Ingredients 8



Spicy Chicken Breasts image

Steps:

  • In a medium bowl, mix together the paprika, garlic powder, salt, onion powder, thyme, cayenne pepper, and ground black pepper. Set aside about 3 tablespoons of this seasoning mixture for the chicken; store the remainder in an airtight container for later use (for seasoning fish, meats, or vegetables).
  • Preheat grill for medium-high heat. Rub some of the reserved 3 tablespoons of seasoning onto both sides of the chicken breasts.
  • Lightly oil the grill grate. Place chicken on the grill, and cook for 6 to 8 minutes on each side, until juices run clear.

Nutrition Facts : Calories 173 calories, Carbohydrate 9.2 g, Cholesterol 68.4 mg, Fat 2.4 g, Fiber 3.3 g, Protein 29.2 g, SaturatedFat 0.6 g, Sodium 1825.9 mg, Sugar 2.2 g

2 ½ tablespoons paprika
2 tablespoons garlic powder
1 tablespoon salt
1 tablespoon onion powder
1 tablespoon dried thyme
1 tablespoon ground cayenne pepper
1 tablespoon ground black pepper
4 skinless, boneless chicken breast halves

GRILLED CHICKEN WITH SPICY RUB

Great chicken for your next barbecue. Adapted from a magazine. The rub and seasoned butter can be made 2 days ahead. Keep butter in the fridge until ready to use and then bring to room temperature.

Provided by Lvs2Cook

Categories     Chicken Breast

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 11



Grilled Chicken With Spicy Rub image

Steps:

  • Combine first 9 ingredients in small bowl; whisk spice rub to blend well.
  • Transfer 1 tablespoon spice rub to medium bowl; add butter and mix well.
  • Early in day, sprinkle spicy rub over both sides of chicken pieces. Marinate in the in teh refrigerator for several hours.
  • Prepare barbecue.
  • Reserve 4 tablespoons seasoned butter. Spread remaining seasoned butter on 1 side of baguette slices. Place bread slices on platter and cover.
  • Place chicken on grill, skin-side up. Grill 20 minutes. Turn chicken over. Grill until skin is deep golden brown, about 15-20 minutes. Turn chicken again and grill, skin-side up, until thoroughly cooked and no red remains.
  • Transfer chicken to platter. Brush chicken with reserved 4 tablespoons seasoned butter.
  • Grill bread until just golden, about 2 minutes per side. Arrange toasts around chicken and serve.

Nutrition Facts : Calories 711.2, Fat 53.2, SaturatedFat 19.2, Cholesterol 237.5, Sodium 199.6, Carbohydrate 3.8, Fiber 0.5, Sugar 2, Protein 51.8

1 tablespoon coarsely-ground black pepper
1 tablespoon brown sugar, packed
2 teaspoons garlic powder
1 1/2 teaspoons cornstarch
1 1/2 teaspoons onion powder
1 teaspoon lemon-pepper seasoning, with garlic and onion
1 teaspoon chili powder
1 teaspoon cayenne pepper
1/2 cup unsalted butter, room temperature
8 lbs chicken pieces, rinsed, and patted dry
1 sourdough baguette, cut on diagonal into 3/4-inch -thick slices

ROASTED CHICKEN RUB

Herb and smokey spice blend that complements chicken.

Provided by Semigourmet

Time 10m

Yield 6

Number Of Ingredients 10



Roasted Chicken Rub image

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.

Nutrition Facts : Calories 19.9 calories, Carbohydrate 4.4 g, Fat 0.3 g, Fiber 1.4 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 976.6 mg, Sugar 0.9 g

1 tablespoon celery flakes
1 tablespoon kosher salt
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground thyme
2 teaspoons dried sage
1 ½ teaspoons ground black pepper
1 ½ teaspoons dried rosemary
½ teaspoon cayenne pepper

BEST SPICE RUB RECIPE BY TASTY

Here's what you need: paprika, brown sugar, mustard powder, chili powder, cumin, granulated garlic, cayenne, kosher salt, ground pepper

Provided by Alix Traeger

Time 30m

Yield 1 cup

Number Of Ingredients 9



Best Spice Rub Recipe by Tasty image

Steps:

  • In a jar, add all the spices and shake until combined.
  • Store in a tightly covered container, such as a mason jar, for up to a year.
  • Season your favorite meats and vegetables with the rub.
  • Enjoy!

Nutrition Facts : Calories 335 calories, Carbohydrate 64 grams, Fat 10 grams, Fiber 20 grams, Protein 12 grams, Sugar 22 grams

¼ cup paprika
2 tablespoons brown sugar
1 tablespoon mustard powder
2 tablespoons chili powder
2 tablespoons cumin
2 tablespoons granulated garlic
1 tablespoon cayenne
2 tablespoons kosher salt
2 tablespoons ground pepper

SWEET AND SPICY DRY RUB

This rub adds great flavor to chicken, pork, or even salmon. Coat the meat liberally with the rub and cook over a hot grill or well oiled skillet.

Provided by Beth M

Categories     Low Protein

Time 5m

Yield 1/4 cup

Number Of Ingredients 6



Sweet and Spicy Dry Rub image

Steps:

  • Add all ingredients to a bowl and stir to combine. Use immediately or store in an air-tight container for later use.
  • To use, sprinkle a generous amount of the dry rub over meat or fish. Pat the rub into the surface of the meat to help it adhere. Grill the coated meat over an open flame or add to a hot, well oiled skillet.

Nutrition Facts : Calories 895.4, Fat 1.4, SaturatedFat 0.3, Sodium 4721.6, Carbohydrate 228.5, Fiber 4.3, Sugar 215.2, Protein 2.9

4 tablespoons brown sugar
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon freshly cracked 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



BBQ Spice Rub image

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

½ cup brown sugar
½ cup paprika
1 tablespoon ground black pepper
1 tablespoon salt
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne pepper

SPICE-RUBBED CHICKEN THIGHS

For our must-have meal, we roast chicken using bone-in, skin-on thighs. This version without skin and bones has a zesty rub of turmeric, paprika and chili powder. -Bill Staley, Monroeville, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 9



Spice-Rubbed Chicken Thighs image

Steps:

  • In a small bowl, mix the first eight ingredients. Sprinkle over both sides of chicken., On a lightly greased grill rack, grill chicken, covered, over medium heat or broil 4 in. from heat until a thermometer reads 170°, 6-8 minutes on each side.

Nutrition Facts : Calories 169 calories, Fat 8g fat (2g saturated fat), Cholesterol 76mg cholesterol, Sodium 460mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 21g protein. Diabetic Exchanges

1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1/2 teaspoon ground turmeric
1/2 teaspoon paprika
1/4 teaspoon chili powder
1/4 teaspoon pepper
6 boneless skinless chicken thighs (about 1-1/2 pounds)

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Spicy Dry Rub Recipe. Herbs and Spices — 5 mins. Prep Time 5 mins. Servings 12 tablespoons. Course Seasoning. Cuisine American. Author Robyn Stone | Add a Pinch. Print the recipe Leave a Review. This Spicy Dry Rub is rather spicy and works well on fish, pork, chicken, beef, as well as sprinkled on grilled vegetables.
From addapinch.com


CHICKEN WINGS SEASONING RECIPE (WINGS DRY RUB) - CHICKEN VIBES
How to Season Chicken Wings. Pat chicken wings dry. Add wings into a bowl. Add in the seasoning. Mix till wings are covered in seasoning. Cover with clingfilm and put in the fridge to marinate for 60 minutes or more.
From chickenvibes.com


SPICY CHICKEN RECIPES - BBC GOOD FOOD
Spicy chicken & avocado wraps. A star rating of 4.4 out of 5. 78 ratings. Pan-fry lean chicken breast with lime, chilli and garlic, then pile onto seeded tortilla wraps. Cool before assembling if packing for lunch.
From bbcgoodfood.com


OUR BEST SPICY CHICKEN RECIPES - BETTER HOMES & GARDENS
A staple comfort food, the number of fried chicken recipes out there is seemingly endless. In our spicy fried chicken take, a day-long marinade in sriracha sauce will seriously set those taste buds on fire. Buy It: 28-ounce Sriracha Chili Sauce ($4, Target) 2 of 17. View All.
From bhg.com


CHIPOTLE RIB RUB | BARBECUE & GRILLING WITH DERRICK RICHES
For those of you that love spicy food, this Chipotle Rib Rub will add a powerful punch to barbecued ribs. It’ll definitely wake you up and keep you energized throughout the meal! This mixture is enough for 2-3 slabs of ribs. Adjust recipe ingredients to suit your spice level.
From derrickriches.com


SPICE RUB PAN FRIED CHICKEN RECIPE | DAILY COOKING QUEST
Spice Rub Pan Fried Chicken. These are the spices that I almost always have in my pantry: coriander, turmeric, cumin, chili powder, and cinnamon powder. So I make my spice rub with these, plus olive oil, salt, sugar, grated garlic and grated ginger. My pan fried chicken breasts using this spice rub always turn out succulent and taste amazing. And I am happy that …
From dailycookingquest.com


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