Thursday, November 19, 2009
Chocolate Chile Chicken Rub
I created this rub about ten years ago and it was a huge success. I even had someone tell me that when they were grilling chicken with the rub at a tailgate party before the game several people were drawn by the fragrance and wandered over to ask what was cooking. It is an aromatic blend of spices that will liven up your chicken with a powderfully southwestern flare. Make the blend ahead and store it to use whenever you like. This is sure to please a crowd. I hope you enjoy.
Chocolate Chili Chicken Rub
2 Tbsp. unsweetened cocoa powder
2 Tbsp. chili powder (use your favorite)
2 Tbsp. garlic powder
2 Tbsp. onion powder
2 Tbsp. sweet paprika
2 Tbsp. brown sugar substitute
2 tsp. ground coriander
2 tsp. cumin
2 tsp. cinnamon
1 tsp. allspice
1 tsp. Chinese Five Spice powder
1 tsp. ground ginger
1/2 tsp. nutmeg
1/2 tsp. salt or salt substitute
1/2 tsp. black pepper
Combine the ingredients in a large jar or other container with a lid. Shake vigorously to combine or stir with a fork. Stores well for up to six months.
To use this for roasted chicken simply preheat oven to 450'. Lightly coat the chicken with olive oil spray. Generously apply the dry rub to all surfaces of the chicken and massage. Place the chicken in a baking dish and roast until chicken reaches an internal temperature of 170' for a whole chicken, thighs or wings or 160' for chicken breast. When chicken is to temperature remove from oven and loosely cover with aluminum foil and let rest for about 10 minutes. The chickens temperature will increase an additional 10' while resting and be at the proper finished temperature and still be perfectly juicy.