BBQ RUB-ROASTED CHICKEN
Steps:
- In a bowl large enough to fit the chicken, combine the water, lemon juice and halves, salt, and sugar. Whisk until salt and sugar are dissolved. Add the chicken to the bowl, cover and refrigerate for at least 6 hours, or overnight. If the brine does not fully cover the chicken, rotate the chicken halfway through the brining process. Preheat the oven to 350 degrees F.
- In a small bowl add half of the BBQ Rub and the butter. Mix until well combined. Refrigerate for a few minutes if the butter begins to melt after mixing. Remove the chicken from the brine and pat dry with paper towels. Use your fingers to gently release the skin from the flesh of the breasts and legs. Spread the butter mixture evenly under the skin and over the breast and legs. Pat the remaining BBQ rub mixture all over the bird. Transfer the chicken to a roasting pan fitted with a roasting rack and bake until golden and the juices run clear, basting frequently, for about 1 hour 15 minutes. Remove the chicken from the oven and raise the oven temperature to 450 degrees F. Baste the chicken thoroughly with the drippings in pan, return to the oven, and let bake until the skin is brown and crispy, about 15 minutes. Remove from the oven to a cutting board and let rest for 10 minutes before cutting. Carve the meat and arrange on a serving platter. Serve with Lemon and Walnut Waffles, if desired.
- Combine all the ingredients in a small bowl and set aside.
- Preheat the oven to 225 degrees F.
- In a large bowl sift to combine the flour, baking powder, 2 tablespoons of the sugar and salt. In small bowl whisk the egg yolks until smooth, then add the milk, vegetable oil, lemon extract, and lemon zest. Make a well in the center of the dry ingredients. Pour in the liquid ingredients and gently stir the batter, with a wooden spoon, until just combined. Be careful not to overmix. You can use a hand beater or a stand mixer on low speed, if desired.
- In a very clean bowl, whisk the egg whites until foamy. Add the remaining sugar and beat until soft peaks form. Gently fold the whites into the batter. Pour about 1/4 cup to 1/2 cup batter into an oiled waffle iron, sprinkle with walnuts, then close the iron. Cook until golden brown, about 5 minutes, depending on waffle iron settings. Transfer to a serving platter and keep warm in a low oven. Repeat with remaining batter. Serve warm with maple syrup.
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
WHISKY BBQ CHICKEN AND SECRET SPICE RUB
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h30m
Yield 2 servings
Number Of Ingredients 38
Steps:
- Preheat the oven to 400 degrees F. Preheat a double burner grill pan to medium-high heat.
- To spatchcock a chicken, place the bird breast-side down on a cutting board with its wing tips facing up and away from you. Feel down the back of the bird to find the spine then, using poultry shears or kitchen scissors, cut up and along the spine on each side. Remove the backbone and discard or save it to flavor a chicken stock. Flip the bird over, breast-side up. Place your hands at the center of the breast and press down to crack breastbone and flatten the bird. Trim the wing tips and discard or save for stock as well.
- In a small skillet set over medium heat, toast the caraway, cumin, coriander and black pepper until fragrant. Transfer to a spice grinder and grind to a powder. Place the spices in a small mixing bowl and add the pimento, granulated garlic, granulated onion and 2 teaspoons salt.
- Shove half of the rub under the skin and sprinkle the remainder all over the outside. Be sure to wash your hands. Spray the bird well with cooking spray.
- Place the chicken skin-side down on the grill pan to mark it, and then flip it. Place the chicken on a rack set over a baking sheet and bake until the internal temperature registers 165 degrees F, 30 to 40 minutes. During the last 5 minutes of cooking, baste the chicken with half of the Whisky BBQ Sauce. (Place the other half of sauce in a bowl and pass at the table.) Remove from oven, let cool for 5 to 10 minutes and cut into pieces. Garnish with scallions. Serve with the Ranch Slaw.
- While the chicken is in the oven, make the Whisky BBQ Sauce. Place a small to medium pot over medium heat and add the oil. Add the garlic and onions, and cook until fragrant and translucent. Add the chicken stock, sugar, Worcestershire sauce, cider vinegar, hot sauce, bourbon and tomato sauce. Bring to a simmer and reduce to thicken, about 30 minutes.
- In a medium mixing bowl, stir together buttermilk, sour cream, chives, dill, parsley, sugar, white wine vinegar, celery salt, kosher salt, black pepper, garlic, lemon juice and adjust the flavor if needed. Add carrots, cabbage and red onions. Stir to combine and let hang out for flavors to come together. Set aside.
SPICE-RUBBED CHICKEN LEG QUARTERS
When it's too cold outside to barbecue, I drum this up in the oven for family gatherings! The dry-rub barbecue has so much flavor versus using the sauce. And when you make your own dry rub, you'll never buy it in the store again. This is a must-try, family-favorite dry rub.
Provided by Tiffany
Categories Baked and Roasted Chicken
Time 3h40m
Yield 10
Number Of Ingredients 15
Steps:
- Mix water, sugar, salt, and vinegar for brine in a food-grade, nonreactive container.
- Rinse chicken and pat dry. Place it in the brine, cover, and let sit for 2 hours.
- Mix brown sugar, paprika, chile powder, salt, pepper, garlic powder, onion powder, cayenne, cumin, and nutmeg for dry rub together in a small bowl.
- Preheat the oven to 300 degrees F (150 degrees C). Line a baking dish with foil.
- Remove chicken from the brine and pat dry. Place it on a tray and generously sprinkle dry rub all over each piece, rubbing it into the skin and meat. (You will have some dry rub remaining.)
- Place chicken, skin-side down, in the prepared baking dish,. Cover with foil, making sure not to wrap it too tightly.
- Bake in the preheated oven for 1 hour. Remove from the oven. Increase the temperature to 450 degrees F (230 degrees C).
- Remove the foil cover and turn chicken over. Sprinkle more dry rub onto the skin and return to the oven.
- Bake until skin is crispy, chicken is no longer pink in the center, and the juices run clear, about 20 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 499.9 calories, Carbohydrate 18.6 g, Cholesterol 188.4 mg, Fat 28 g, Fiber 0.9 g, Protein 41.9 g, SaturatedFat 7.8 g, Sodium 4057.4 mg
More about "bbq chicken rub recipes"
HOMEMADE CHICKEN RUB (EASY RUB FOR BBQ CHICKEN)
From goodlifeeats.com
Cuisine AmericanTotal Time 5 minsCategory PoultryCalories 32 per serving
- Add the brown sugar, black pepper, chili powder, kosher salt, cumin, smoked paprika, and garlic powder to a medium sized mixing bowl.
- Alternatively, you may sift the spices together with a mesh strainer or flour sifter or another method is to add all of the ingredients to a food processor and process until well mixed.
- After combining, transfer the mixture into a clean, dry container that has a lid (such as a glass jar).
BEST DRY BBQ CHICKEN RUB RECIPE - PITCHFORK FOODIE …
From pitchforkfoodie.com
5/5 (1)Total Time 5 minsCategory CondimentsCalories 26 per serving
- Add all ingredients to a container with a lid, or a sealable bag. Shake until combined. If needed break up any clumps with a fork or your fingers if you're using a bag.
- Store chicken rub in an airtight container for up to a month. Store in a dark, dry, and cool place. As it sits the seasonings might get a little bit hard. If needed break up clumps before using.
BBQ CHICKEN RUB (INCREDIBLY TASTY HOMEMADE …
From bakeitwithlove.com
Ratings 54Category Condiments, Seasoning Mixes, Spice BlendsCuisine AmericanTotal Time 2 mins
EASY CHICKEN RUB RECIPE - THE BARBECUE LAB
From thebarbecuelab.com
5/5 (2)Calories 2 per servingCategory Sauce And Marinades
BBQ CHICKEN RUB MIX RECIPE | TASTES OF LIZZY T
From tastesoflizzyt.com
4.6/5 (101)Total Time 5 minsCategory Main DishCalories 180 per serving
SMOKED CHICKEN RUB {AWARD WINNING RECIPE!}
From extraordinarybbq.com
5 BEST SMOKED CHICKEN RUB RECIPES - SMOKED BBQ …
From smokedbbqsource.com
BBQ CHICKEN RUB - GIMME SOME GRILLING
From gimmesomegrilling.com
SIMPLE GRILLED CHICKEN DRY RUB - CREME DE LA CRUMB
From lecremedelacrumb.com
SMOKED CHICKEN RUB [EASY BBQ DRY RUB SEASONING]
From theonlinegrill.com
GRILLED CHICKEN RUB - CULINARY HILL
From culinaryhill.com
MEMPHIS DRY RUB CHICKEN RECIPE • BAKE ME SOME …
From bakemesomesugar.com
CHICKEN RUB RECIPES FOR GRILLING - BBQRUBS
From bbqrubs.com
KEVIN 'MR. WONDERFUL' O'LEARY MAKES HIS PERFECT CHICKEN RECIPE
From goodmorningamerica.com
SPATCHCOCKED BBQ CHICKEN | RECIPES | WW USA
From weightwatchers.com
10 BEST BBQ RUB RECIPES TO ADD FLAVOR TO YOUR MEAT
From insanelygoodrecipes.com
BEST DRY RUB FOR GRILLED CHICKEN - HOW TO SEASON GRILLED CHICKEN
From thepioneerwoman.com
HOW TO GRILL SALMON, CHICKEN, PORK CHOPS AND STEAK - THE NEW …
From nytimes.com
SWEET TEXAS DRY RUB- PERFECT FOR CHICKEN & PORK! - HOUSE OF …
From houseofyumm.com
CHICKEN RUB RECIPE | BBQ HERO
From bbqhero.com
BARBECUE RUBBED GRILLED CHICKEN - FLAVOR THE MOMENTS
From flavorthemoments.com
CRISPY CHICKEN WITH BARBECUE YUZU MAYO IS A GLUTEN-FREE FLAVOR …
From abcnews.go.com
BARBECUE RECIPES YOU'LL WANT TO MAKE ALL SUMMER LONG - REAL …
From realsimple.com
BAKED CHICKEN WITH HIBISCUS BARBECUE SAUCE RECIPE
From cooking.nytimes.com
COOK THIS: YOUR BARBECUE RIBS DESERVE A SWEET-SPICY DRY RUB
From mercurynews.com
THE BEST DRY RUB FOR CHICKEN - SIMPLY RECIPES
From simplyrecipes.com
#weeknight #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #main-dish #condiments-etc #poultry #american #oven #holiday-event #marinades-and-rubs #herb-and-spice-mixes #broil #chicken #dietary #cooking-mixes #meat #superbowl #taste-mood #savory #equipment #presentation #served-hot #4-hours-or-less
You'll also love