Sometrailsomewhere's Red Chicken Rub

sometrailsomewhere

This has been my go-to rub for chicken for a few years now. In fact, it might have just convinced my wife to marry me. I have used it when baking chicken, as an add on to a spinach and feta stuffing, and now, on the Egg when doing boneless and skinless breasts. I can see it working on pork as well, but we don't eat much pig so we've never tried it.

I picked up much of the base from somewhere in my travels and reading, likely Ted Reader as he is a favourite of mine. Then I added in some local flavour which really shone through the first time I experimented with it - and so it became a staple ingredient.

2 tablespoons kosher salt
2 tablespoons paprika
2 tablespoons cayenne pepper
1 tablespoon cane sugar
1 tablespoon hot mustard powder
1 tablespoon freshly ground black pepper
1 tablespoon garlic powder 
1 tablespoon onion powder
2 teaspoons ground cumin
2 teaspoons summer savoury
2 teaspoons ground cilantro
1 teaspoon oregano
1 teaspoon thyme
1 teaspoon sage
1/2 teaspoon dried basil

After patting dry your fresh chicken breasts, apply this rub liberally - depending on how hot you like it. My wife likes to couple her dish with a little yogurt just in case I put a little too much on. I will state that the next time I do this on the egg I will be brining the chicken beforehand, something very simple so as not to take away from the rub.

I find this has a little bit of tandoori to it, some Cajun, and a little bit of Acadian green thrown in.

Enjoy!

Cheers

Black_Badger

Very interesting, thanks for posting this up. I've never used (or even heard of; thanks Goggle) summer savory before. Anyone have any idea where to get it in the states? Can I just swap in sage?

Cheers all -
B_B

sometrailsomewhere

You can order it from here: http://www.farmerjohnsherbs.com/Category/7-summer-savory.aspx

And hey, you guys down south will love the exchange rate!

Go ahead and try substituting whatever with whatever, the heat is what I really like about this dish. I just found that once I added the summer savoury that it gave another herby dimension that really complimented the spices.

Edited to repair broken link.

Cheers