As promised we are continuing to show you the ways of the chicken rub.
When Michelle was in the mood for something spicy on the chicken, we got to sniffing.
We came up with a meal that is sweet and spicy. We also had an ingredient in there that surprised us both.
When I say we got to sniffing, I’m not joking. We smelled various spice combinations before we found one we liked. If you try this method, watch out for the sneezing. Oh, the sneezing. I would grab a tissue. Especially where there is pepper involved.
Here’s what we ended up using:
The rosemary was the ingredient that surprised us both. It rounded out the rub — without it, the chicken would have just been very spicy. End of story.
Mix this all up. We don’t have specific measurements, but we do have some tips — for one, use about 1 tsp. of each spice at first. Go heavy on the rosemary, medium on the chile powder, black pepper and garlic salt. Use the garlic powder only if you are a fan of garlic. Even then, use it lightly. That is some powerful stuff.
Now your chicken. Remember, rubs are about rubbing. Get in there, and don’t be afraid to let the chicken have a minute to sit and soak up the flavor.
As for cooking the chicken — you should be grilling for about 16 to 20 minutes on direct medium heat. Use the bounce test if you have an experienced finger. It should be firm to the poke and bounce only slightly.
For the rest of the meal, we simply made one cup of white rice and threw in 1/2 cup of red lentils. We cooked the rice like we normally would, adding extra liquid to counteract the lentils. And we added one seasoning packet of Sazon just to give the rice a bit more flavor.
As for the fruit — use whatever is in season. The strawberries and pineapple went well together and the tartness of the pineapple was a nice contract with the spicy, earthy chicken. Oranges, kiwis and mangos would all be good options with this dish.