Ingredients
Rub:
- 1 Tbsp. black pepper
- 2 Tbsp. cumin
- 2 Tbsp. chili powder
- 2 Tbsp. brown sugar
- 1 Tbsp. white sugar
- 1 Tbsp. oregano
- 4 Tbsp. paprika
- 2 Tbsp. salt
- 3 Tbsp. garlic powder
- 1 Tbsp. celery salt
Chicken:
- 4 to 6 pieces boneless chicken thighs or breast halves
- Barbecue sauce (for dipping)
Directions
Pour all the spices into a sandwich-size sealable plastic bag. Shake well. This mix can be stored at room temperature in the sealed bag for months, and it makes enough rub to cover approximately 5 1/2 pounds of chicken.
To prepare your chicken, place a piece of chicken and 2 tablespoons of the rub (for a milder flavor, use less rub) in a gallon-size sealable bag. Give the bag a shake to cover the piece with the powder. Repeat, adding chicken and rub and shaking until all the chicken is in the bag and uniformly covered. (For a more intense flavor, refrigerate the bag of chicken for up to 1 hour before grilling.)
Grill the chicken over medium heat, on a covered grill, about 5 to 7 minutes per side or until the meat is no longer pink on the inside. Arrange the pieces neatly on a dinner plate and cover tightly with aluminum foil. Let sit for at least 10 minutes (very important!). Serve with barbecue dipping sauce. Serves 4 to 6.
By LRP from LOWELL MA.
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