Chicken Rubs

This post definitely comes under the heading of food! It's a catch-up from the summer where I prepped a fair amount of chicken for people to grill and eat.

All the quantities are in teaspoons, but are ratios so that you can easily make more ... a quarter of a teaspoon of a powder is going to be a pain to measure .... multiply everything in the recipe by four, use what you need, and pput the rest in a Zip-lock baggie in the freezer for next time!

Coffee and Fennel

Ingredients
This turned out to be a popular mix, with a lot of positive comments about the "strange taste in the background" (the fennel !)

Coffee	24
Brown Sugar	6
Salt	2
Chile Powder	2
Fennel	3
Chocolate Powder	6

Sweet Garlic and Onion

This one has the potential for heat - be careful of the amount of Cayenne Pepper.

Smoked Paprika	16
Brown Sugar	16
Salt	16
Chile Powder	8
Black Pepper	12
Garlic Powder	12
Onion Powder	12
Cumin Powder	1
Celery Salt	4
Cayenne Pepper	1

Mediterranean Garlic and Onion

This one is similar to the one above, but with a Mediterranean flavour  rather than a more New World one.

Smoked Paprika	6
Salt	6
Garlic Powder	6
Brown Sugar	6
Cumin Powder	1
Sage	2
Oregano	2
Cayenne Pepper	1
Black Pepper	2
Coriander	1

Method

• In all cases, mix your herbs first.
• Open your (thawed, if necessary) chicken
• Cut chicken breasts to desired size - about 4 to 5 inch pieces (2 or 3 per breast)
• Rub herb mixture in to the meat, applying generously
• Pack meat into plastic food savers, add a little olive oil,  and stash in fridge
• Keep for about three days before use
• Every twelve hours bring meat from stash, add a little more rub mixture, and rub into the meat
• Remove from fridge at least four hours before cooking, and allow to warm
• Grill on medium-high heat
• To check for completion cut into thickest part of largest piece after about 10 minutes on grill