Sometimes, chicken just needs a little jazzing up. These spice rubs are just the thing!
June 20, 2013
1 of 6Photo: Randy Mayor
Pick your favorite flavor, rub or brush onto 4 (6-ounce) skinless, boneless chicken breast halves, and grill until done.
First up, is the Mexican Mole Rub.
Combine 1 tablespoon water and 2 teaspoons instant espresso powder in a small bowl, stirring until espresso dissolves. Stir in 2 teaspoons smoked paprika, 1 teaspoon unsweetened cocoa, 1 teaspoon ground cumin, 1 teaspoon olive oil, and ¼ teaspoon salt.
SERVES: 4 (serving size: about 1 teaspoon)
CALORIES 18 FAT 1.5g (sat 0.1g) SODIUM 149mg
2 of 6Photo: Randy Mayor
Combine 1 teaspoon Hungarian sweet paprika, ½ teaspoon ground cumin, ½ teaspoon ground cinnamon, ¼ teaspoon salt, ¼ teaspoon ground ginger, ¼ teaspoon ground red pepper, and ¼ teaspoon freshly ground black pepper.
Place 2 teaspoons juniper berries, 1 teaspoon black peppercorns, ½ teaspoon kosher salt, ½ teaspoon crushed red pepper, and 1 bay leaf in a coffee or spice grinder; process until finely ground. Combine juniper mixture, 2 tablespoons extra-virgin olive oil, 6 minced sage leaves, and 1 minced garlic clove.
SERVES: 4 (serving size: about 2 teaspoons)
CALORIES 77 FAT 7.1g (sat 1.2g) SODIUM 240mg
5 of 6Photo: Randy Mayor
Combine 1 teaspoon ground cumin, 1 teaspoon Hungarian sweet paprika, ½ teaspoon garlic powder, ½ teaspoon chipotle chile powder, ¼ teaspoon salt, and ¼ teaspoon ground cinnamon in a small bowl, stirring well.
SERVES: 4 (serving size: 1 teaspoon)
CALORIES 6 FAT 0.2g (sat 0g) SODIUM 131mg
6 of 6Photo: Randy Mayor
Black Peppercorn Rub
Combine 1 tablespoon whole black peppercorns, 1 tablespoon fresh oregano leaves, ¼ teaspoon salt, and 1 crushed garlic clove in a mini food processor or mini chopper; pulse 8 to 12 times or until the mixture is coarsely to finely ground, as desired.