How to Marinate Chicken with "Dry Rub"

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2024 Author: Samantha Chapman | [email protected]. Last modified: 2023-12-17 09:13

A "spice rub" is made of spices and herbs such as salt, pepper and thyme, coarsely ground, stirred together, and rubbed dry on the meat before cooking. The mix, which is placed on the surface of the meat or fish, forms a crust that adds flavor to the dish during cooking. Spice "spice rubs" are widely used in Jamaican, Texan and French cuisine, and many other types of cuisine. You can also use it to marinate chicken, and with the help of this spice mix, grilled, fried, or barbecued chicken will be particularly tasty. This article explains in detail how to marinate chicken with "dry rub".

Steps

Step 1. Find a "spice rub" recipe that fits the type of cuisine you are referring to

Since "spice rubs" are common in many cultures, there is no universal recipe.

Step 2. Thaw the chicken if needed

For best results, keep it in the refrigerator for 24 hours before making it. This will cause it to defrost more evenly than in the microwave.

Step 3. Mix your spice mix in a bowl

The following is an example of a Southern-style chicken barbecue marinade.

1 cup (201 g) of brown sugar, 3 tablespoons (21.7 g) of dry mustard, 2 tablespoons (14.5 g) of garlic powder, 2 tablespoons (14.5 g) of onion powder, 1 teaspoon (5 g) salt for seasoning, 1/4 teaspoon (0.5 g) cayenne pepper, 1 1/2 teaspoon (3.1 g) chipotle (smoked Mexican chili) powder

Step 4. Mix the ingredients thoroughly with a whisk

Step 5. Remove the chicken from the fridge

Step 6. Pat it dry with kitchen paper

Step 7. Sprinkle the whole chicken with the spice mix

Step 8. Rub the marinade until the chicken is completely coated with it

You can use whatever parts of the chicken you like: breasts, thighs, wings, under-thigh, in any combination. If you are using a chicken inside, it is best to cut it into pieces so that you can put the spice mix on as much surface as possible

Step 9. Wrap the chicken in plastic wrap

Step 10. Refrigerate for a minimum of 8 to a maximum of 24 hours

If you don't have a whole night to marinate the chicken, you can only keep it in the fridge for an hour. The longer you keep marinating, the more flavor the chicken will get

Step 11. Preheat the grill over medium low heat

Step 12. Take the chicken out of the fridge 15 minutes before you start cooking it

Step 13. Cook the chicken on the grill for 15-20 minutes

Before serving, make sure it is no longer pink inside.

Alternatively, you can fry the chicken in a pan filled with boiling oil. You can also sear the edges of the chicken for 5 minutes on a grill or in a pan, and then put it in the oven at a temperature of 177 ° C

Step 14. Remove the chicken from the heat and serve immediately

Step 15. Finished

Advice

Prepare a large quantity of "spice rub" in advance, and store it in an airtight glass jar, away from light. It will be available next time you need it.
Most spice marinades can also be used with beef and pork, and with fish.

Warnings

Be careful when handling raw chicken: observe the rules of hygiene to avoid the spread of salmonella or bacteria of the Campylobacter strain. Work the chicken on a cutting board, away from other foods. After cooking the chicken, disinfect the cutting board and utensils with an antibacterial.
Be careful not to put too much salt in the marinade: the flavor can cover that of other spices.

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