Cajun Spice Rub
By America's Test KitchenPublished on August 22, 2007
Time
10 minutes
Yield
Makes about 1 cup
Ingredients
Before You Begin
This make-ahead spice rub is delicious on grilled chicken; it makes enough to season about 16 breasts. If stored in an airtight continer, the rub will remain potent for up to three months.
Instructions
- Combine all ingredients in small bowl.
Time
10 minutesYield
Makes about 1 cupIngredients
Ingredients
Ingredients
Why This Recipe Works
We set out to create savory, robust spice rub recipes for chicken that would give us deeply browned crusts filled with complex, concentrated flavors. For speed and ease, we chose preground spices (the dry heat of a grill toasts the spices right on the chicken) and added only a modest amount of salt. Using preground spices had another advantage: They proved to have excellent sticking power.
Before You Begin
This make-ahead spice rub is delicious on grilled chicken; it makes enough to season about 16 breasts. If stored in an airtight continer, the rub will remain potent for up to three months.
Instructions
- Combine all ingredients in small bowl.
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