Spanish Grilled Chicken Rub Recipes

Steps:

• Marinate the chicken: Put the chicken in a large zip-top bag with the beer and vinegar. Seal and refrigerate at least 6 hours or overnight.
• Make the spice rub: Pulse the garlic, oregano, olive oil, serrano chile, cumin seeds, paprika, 2 teaspoons salt and 1 teaspoon pepper in a mini food processor to make a paste. (If you don't have a mini food processor, finely chop the garlic, oregano and chile, then whisk in the spices and olive oil.)
• Remove the chicken from the marinade and pat dry with paper towels. Rub all over and under the skin with the spice rub, put on a rack set on a rimmed baking sheet and let sit at room temperature 30 minutes. Preheat the oven to 350 degrees F.
• Brush the chicken lightly with olive oil and roast until slightly golden, 30 minutes. Increase the oven temperature to 450 degrees F and continue roasting until the chicken skin is golden brown and crisp and a thermometer inserted into the thickest part of the breast registers 165 degrees F, about 25 more minutes. Remove the chicken from the oven, brush the skin with the pan drippings and let rest 10 minutes. Transfer to a platter and season with salt.

Steps:

• Preheat your grill to high.
• Whisk together the paprika, cumin, mustard, fennel, pepper and salt in a small bowl.
• Brush the chicken with a few teaspoons of oil on both sides. Rub the breasts on the skin side with some of the rub and place on the grill, rub side down. Grill until golden brown and slightly charred, 4 to 5 minutes. Turn the breasts over and continue cooking until just cooked through, 4 to 5 minutes. Transfer the chicken to a platter and immediately drizzle with some of the Parsley-Mint Sauce. Let rest 5 minutes. Serve with additional sauce on the side.
• Place the mint, parsley, garlic and serranos in a food processor and process until coarsely chopped. Add the honey and mustard and process until combined. With the motor running, slowly add the olive oil until emulsified.
• Transfer the mixture to a bowl and whisk in a few tablespoons of cold water to thin to a sauce-like consistency. Season with salt and pepper to taste.

Steps:

• Add all spices to grinder, chop until fine.
• Brush chicken with oil
• Rub both sides with spice mixture.
• Grill

Steps:

• Mix oregano, onion powder, seasoned salt, red pepper flakes, garlic powder, chili powder, and cumin together.

Steps:

• To make the marinade: In a medium bowl, whisk all ingredients except the chicken.
• Place the chicken breasts in a large, resealable bag, and pour in the marinade. Press the air out of the bag and seal tightly. Turn it several times to distribute the marinade and place it in a bowl and refrigerate for 3 - 4 hours.
• Remove the chicken from the bag and reserve the marinade. Pour the marinade in a small saucepan, bring to a boil, and boil for 1 full minute.
• Grill the chicken, skin side down first, and turning (once) and basting with the marinade, over direct medium heat until the meat is firm to the touch and no longer pink in the center, or until it has reached an internal temperature of 165 degrees F. This should take a total of approximately 8 - 12 minutes.