Today I thought I would share my go-to spice rub with you. I found a recipe for this rub years ago in a magazine. I scribbled it down on a napkin and its been in my cabinet ever since. I have made small tweaks along the way to alter this for my families tastes, I hope you can do the same for yours!
1/4 cup brown sugar
2 Tablespoons of Kosher salt, 2 Tablespoons of ground coriander
2 Tablespoons of ground cumin, 2 Tablespoons of onion powder
1 Tablespoon of ground ginger, 1 Tablespoon of sweet paprika
1 small Tablespoon of ground black pepper, 2 teaspoons of ground cinnamon
Take a look that that photo, I find spice blends to be really beautiful. You may have noticed that the salt and pepper are included in the rub so there is no need for the extra step of pre-seasoning. That was a pretty long list so here it is in a quick form:
- 1/4 cup of brown sugar
- 2 Tbsp kosher salt
- 2 Tbsp ground coriander
- 2 Tbsp ground cumin
- 2 Tbsp onion powder
- 1 Tbsp ground ginger
- 1 Tbsp sweet paprika
- 1 small Tbsp black pepper
- 2 tsp ground cinnamon
This recipe makes enough rub for 4 whole chicken, which is great! It can be mixed together and stored in an air tight container for up to three months.
I use a total of 1/4 cup of rub per chicken.
Starting with the underside of the chicken, rub on some oil and then 1/8 of a cup of spice rub. Flip the chicken and repeat the process.
Stuff the bird with 1 onion, quartered and one orange, quartered.
Mine cooked for 2 1/2 hours, but always temp check your chicken.
Completely delicious. We enjoyed ours with Springdell beets and balsamic drizzle. Enjoy!
