Our local hockey club, the Alaska Aces, were eliminated from post-season play, so it is unofficially Summer. And being summertime, nothing says summer like barbecue. My wife likes barbecue chicken when I make it, but she also comments that it never comes out the same. True, because I never record the dry rub recipes I come up with. Well, this time, I did.
I should note, I'm primarily giving you the recipe for the dry rub itself. It will produce a sufficient quantity of rub to do up maybe a dozen chicken thighs, be they boneless skinless or bone-in skin-on. Or, if you prefer dry, tasteless chicken (unless you are really careful), you can use boneless skinless chicken breasts. Whatever floats your boat. I should note, although they are harder to find, if you get bone-in chicken breasts, they are pretty good.
- 1 dozen chicken thighs, defrosted, rinsed, basically ready to cook. You figure that part out.
- 1/4 cup chili powder
- 1/8 cup garlic powder
- 1 tablespoon cayenne pepper
- 1/8 cup Montreal steak seasoning
- 2 tablespoons oregano
- 2 tablespoons Truvia (the spoonable kind), or if you like, use pourable Splenda
- 1/2 cup vital wheat gluten
- Get a big ol' bowl, something big enough to toss the chicken in. Bigger is better.
- Get a smaller bowl, something big enough for the dry ingredients.
- Get some rubber gloves on. Or latex if you prefer.
- Mix up all those dry ingredients in the small bowl. This is your dry rub.
- Combine the chicken and the dry rub in the big ol' bowl, layering it so you get a good distribution. Since you have gloves on, stir up that chicken over and over, getting the rub coated over all the chicken
- Barbecue (or bake it, or whatever) and enjoy. I don't know if you are using boneless skinless, bone-in skin-on, thighs, breasts, etc., so you are on your own for cooking times and temps.