Friday, May 24, 2013

Grilled Chicken Rub or Fast Friday!

Grilled Chicken Rub
  It's Friday! And it's warm outside! I am ready to get this weekend started. Are you with me? So let's keep this short, sweet and to the point. This is a great rub for grilled chicken. You can use skin free chicken or you can keep the skin on. I'm easy. If you keep the skin on which will keep your chicken juicier, rub this under and on top of the skin. We are talking flavor here folks. I had some boneless skinless breasts on hand and used those.

As you can see I turned these breasts into a big salad. It was somewhat like a taco salad only healthier. I made a green chili vinaigrette that I'll share with you later. It was bomb, so they say. But feel free to use this chicken on a sandwich, on a salad, sliced for tacos, or on a quesadilla.  Using these same seasonings,  stir them into a mixture of half mayo, half sour cream or plain yogurt and have an awesome sauce. Serve the chicken on rice or potatoes, top with sauce and you made a definite man pleaser.

Now you might notice I used smoked salt in this rub. You got to go find yourself some. It's a lot of fun to use and is full of flavor. We sometimes even use it to coat the rims of our tequila glasses, especially when my husband gets out the smokey mescal. It's a bit heavy for me but he loves it. BUT, if you can't find smoked salt, don't despair. Regular coarse salt works, too! This is good without and the smoked paprika gives this a smokey taste all on its own. And as for the chili powder, use what you have. I like using chipotle powder, too and that has a smokey flavor, also. Remember, I'm easy. And this is easy. So get to work!

Chicken should not be overcooked or you won't please anyone. Heat your grill to high. Oil it or give it a spray with PAM if you must. Pound your chicken breasts before you season them. This helps the chicken  cook more evenly without burning in the thinner spots and overcooking in the thick spots. You can baste them with butter if you must. Oh, that sounds good. Or a brushing of olive oil. Cooking should only take about 4-6 minutes on each side.

It is official. I am getting out my St. Germain. SUMMER HAS BEGUN!



Grilled Chicken Rub (enough for 4 breasts on both sides)
1 t smoked paprika
1 t dried oregano
1 t chile powder (I like ancho)
1/2 t smoked salt
1 t garlic powder

Mix it up. Rub it on. the longer it sits the better your chicken tastes. Make extra and use it in a sour cream/mayonnaise mixture and this makes a kick ass sauce!



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6 comments:

  1. I love this recipe - it looks delicious! I love buying bone in chicken breasts, cook with the skin on, and only take a small taste and pull off the rest of the skin - when our dog was alive, he loved that part!

    Hope you have a great weekend!

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  2. Biz, you are supposed to be on vacay, not reading me! Our dogs love whatever we give them-except their dog food!

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  3. Rubs are good! And this looks like a particularly nice one. Smoked salt is great, isn't it? I haven't done much with it other than use it in rubs, but it's great in those. Love the idea of rimming a glass with it. Fun post. Have a great weekend!

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  4. The rub sounds great and luckily I have all the ingredients!
    Have a wonderful long weekend, Abbe.

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  5. We get the boneless, skinless organic chicken breasts from Costco, but sometimes I'm wanting something to spice them up a bit. And now I've found it!

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  6. What a quick way to make yummy chicken! And I love the idea of a chicken taco salad (hoping to convince the hubby that an entree salad IS dinner :)).

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