You know how sometimes you’re like, “Oh, what the heck am I going to do with this chicken for dinner??” You think to yourself, “I’ll just marinate it.” And then you look at the clock and it’s “Oh shoot, it’s 3:00 already. That’s so not happening.” And then you’re all “Grrrrrrrr…”
What happens next? You want flavorful chicken, and fast. But HOW?! Fear not, for I’ve got the answer. Something fast and fabulous. This will forever be the solution to that annoying conversation in your head.
I give you… the barbecue rub.
What’s great about a barbecue rub? First, it’s quick and easy to put together. Second, it is completely adjustable to your tastes, be it salty, sweet, or savory that you prefer. Third — and this is the biggie — you don’t need to plan way ahead, like you do with sauces or marinades. Finally, the flavors of the barbecue rub really stay with the meat. How deeply seasoned the meat will be up to you simply by how much you apply.
This version, known as a wet rub (like a paste), combines the kick of chili powder with the sweetness of brown sugar and cinnamon. You’ll get the bold and rich flavor of the barbecue without 20 napkins and sticky fingers! It’s smoky and sweet, just like barbecue ought to be, and every bite is like BOOM for your taste buds. If you’re a hard-core New Englander, you know that grilling season is never really over. You’ll be barbecuing all winter 🙂
Barbecue Rub for Grilled Chicken
Adapted from MyRecipes.com
Prep time: 10 minutes Cook time: 12-15 minutes
1 teaspoon sugar
1 teaspoon chili powder
2 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground cumin
1/8 teaspoon ground ginger
1/8 teaspoon ground cinnamon
1/8 teaspoon freshly ground black pepper
4 boneless chicken breasts
Preheat grill on medium heat. Prepare with spray oil.
In a small bowl, mix all the rub ingredients together (sugar through black pepper). Combine thoroughly until it is a thick paste. With your fingers, rub it into each chicken breast on both sides. Grill for 3-4 minutes per side, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit. Serve hot or cold. Great as a main dish, on sandwiches, and salads!
ENJOY!
Yummm!! I’ll be using this a lot!!!
Wonderful! We use it all the time.
what are the sides in the pic? One looks like grilled zucchini.
That is roasted eggplant slices with rosemary and olive oil. The other are sauteed salad turnips with garlic and chive. It was all about the chicken in this post! But I was not a huge fan of the eggplant, for the record. Loved the salad turnips, but they are not easy to find.
I love rubs!! It was my new thing this summer, I’ll have to try this one!!
This one is a winner! Thanks for stopping by, Tammi!!