Red Rubbed Chicken

          Mom always knows best. From ironing the back of your shirt first to keeping a tissue up your sleeve, the lady has the tricks. C’mon admit it, you’re Mom has taught you one or two things over the past ____ years. And if you’re lucky enough to have one like mine, then she’s taught you way too many to count and with that, one too many she keeps track of!

            Anyway, the rub below is not my Mom’s recipe. It is however a present from her. Funny, it is not the rub that I am getting to here; it is the vehicle in which she presented it to me that I love. Don’t get me wrong, I LOVE the rub. I just love the jar with the recipe on top better. Now I not only have a full jar of rub to resort to, but I have the recipe to refill it when need be! So clever, thanks Mom, you rock!

            And now for the chicken……here is the debut of…..Hubby, the Grill Master. Yes, Mr. Matt has taken it upon himself to conquer the open-flame. So far, with this item and the past month’s selections, he’s got me quite impressed. I’m actually not surprised because I have, what you would nicely call, a meticulous fellow to whom I’m married. To him, there’s no such thing as dabbling in a hobby, it is either do it 110% or get a new hobby. Consequently, I really can’t take any credit here for the chicken. All I did was rub it and hand it over to him. Which makes me chuckle because the rub was a gift so obviously I didn’t make that either.

            So basically, here is a recipe that I had nothing to do with besides eat it up. I hope you luck out like I did! Enjoy…

Red Rubbed Chicken

Serves: 2-3

Source: rub recipe: a variation from Dinosaur BBQ 

OBJ: TCW be able to grill skin-on, bone-in chicken breasts

Ingredients:

Red Rub:

½ tsp cayenne powder

½ C paprika

½ C kosher salt

½ C brown sugar

½ C granulated garlic

6 TBS onion powder

¼ C chili powder

1 TBS black pepper

1 tsp cumin

Chicken:

2 bone-in, skin-on chicken breasts

Procedures:

1. Rinse and pat dry chicken

2. Rub about ¼ C rub into all sides of chicken. Make sure it is rubbed well and generously:

 

3. Place on place and cover with plastic wrap, refrigerate overnight.

4. Preheat grill using 2 zones: one high heat, one low

5. Remove chicken from refrigerator and place breast-side down over high heat for 5-8 minutes

6. Flip and cook breast-side up over high flame for additional 5-8 minutes

7.  Place chicken over low flame breast-side up for 20-30 minutes or until chicken is done and is registering 165 degrees

8. Place on platter, let rest for 5 minutes, and serve

 

Notes:

*Grill Master Matt's tip: invest in a meat thermometer. It saves you the trouble of cutting your meat and checking for doneness, which also drains the meat of flavor. He swears by it. *

 

* Red Rub is quite versatile: use it on chicken wings, spare ribs, pork, etc. In our family, it was first used as the beginning step for Mom's pulled pork sandwiches. Yum! *