Fragrant Dry Spice Rub
ByPublished on August 19, 2013
Time
5 minutes
Yield
Makes about 1/2 cup
Ingredients
2 tablespoons ground cumin2 tablespoons curry powder2 tablespoons chili powder1 tablespoon ground allspice1 tablespoon ground black pepper1 teaspoon ground cinnamon
Before You Begin
This rub was developed by grilling experts John Willoughby and Chris Schlesinger. It is especially suitable for chicken.
Instructions
- Combine all ingredients in small bowl. (Extra rub can be stored [or frozen] in an airtight container for several weeks.)
Time
5 minutesYield
Makes about 1/2 cupIngredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
Our ideal grill-roasted chicken would have a deeply smoky flavor, crisp mahogany skin, and tender, juicy meat. To achieve that ideal, we brined the chicken and coated it with a flavorful spice rub. We then cooked the chicken in the middle of the grill, where it wouldn’t burn but would receive ample heat. Adding soaked wood chunks gave our chicken maximum smoky flavor.
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