Spicy Smoky 16-Species Chicken Rub
Elevate your chicken game with this unique blend of 16 spices that delivers a punch of flavor and delightful heat. Born from the culinary prowess of Bobby Flay on Iron Chef, this rub combines aromatic herbs and spices to create a mouthwatering crust on chicken thighs and legs. The addition of cayenne pepper adds just the right kick for those who enjoy a fiery edge. Perfect for grilling, barbecuing, or baking, this versatile rub will impress your family and friends at any gathering.
6-8
Servings
N/A
Calories
16
Ingredients
Ingredients
Dried ancho chile powder
3 tablespoons (none)
Ground pasilla chile powder
3 tablespoons (none)
Ground cumin
3 tablespoons (none)
Ground coriander
3 tablespoons (none)
Ground ginger
3 tablespoons (none)
Garlic powder
2 tablespoons (none)
Onion powder
2 tablespoons (none)
Allspice
1 tablespoon (none)
Cinnamon
1 tablespoon (none)
Ground cloves
1 tablespoon (none)
Ground fennel
1 tablespoon (none)
Arbol chile powder
1 teaspoon (none)
Brown sugar
3 tablespoons (none)
Kosher salt
2 tablespoons (none)
Fresh coarse ground black pepper
2 tablespoons (none)
Cayenne pepper
2 teaspoons (none)
Instructions
1
In a large mixing bowl, combine all of the dry ingredients: dried ancho chile powder, ground pasilla chile powder, ground cumin, ground coriander, ground ginger, garlic powder, onion powder, allspice, cinnamon, ground cloves, ground fennel, arbol chile powder, brown sugar, kosher salt, black pepper, and cayenne pepper.
2
Mix the ingredients thoroughly until evenly combined.
3
Generously rub the spice mixture all over the chicken thighs and legs, ensuring an even coating on all sides.
4
Wrap the seasoned chicken in plastic wrap or place it in a sealed container and refrigerate for at least 12 hours, or up to 24 hours for maximum flavor infusion.
5
When ready to cook, preheat your grill to medium-high heat. Remove the chicken from the refrigerator and let it sit at room temperature for about 30 minutes.
6
Grill the chicken for about 15-20 minutes per side, or until the skin is crispy and the internal temperature reaches 165°F (75°C).
7
Allow the chicken to rest for a few minutes before serving. Enjoy your deliciously spiced chicken!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Spicy Smoky 16-Species Chicken Rub?
It is a unique blend of 16 aromatic herbs and spices inspired by Bobby Flay that creates a flavorful, smoky crust on chicken.
Who is the culinary inspiration behind this rub?
The rub was inspired by the culinary prowess of Bobby Flay on Iron Chef.
Which chicken parts are best for this recipe?
This rub is specifically recommended for chicken thighs and legs to create a mouthwatering crust.
How many spices are included in this rub?
As the name suggests, this recipe uses exactly 16 different species of spices and seasonings.
Is this chicken rub very spicy?
It delivers a punch of flavor and a fiery edge due to the addition of cayenne and arbol chile powder.
How long should I marinate the chicken with the rub?
For maximum flavor infusion, the chicken should be refrigerated for at least 12 hours, and up to 24 hours.
What are the primary chile powders used?
The recipe uses dried ancho chile powder, ground pasilla chile powder, and arbol chile powder.
Can this rub be used for methods other than grilling?
Yes, it is versatile and works perfectly for grilling, barbecuing, or baking in the oven.
What is the recommended grill temperature?
The chicken should be cooked on a grill preheated to medium-high heat.
What is the target internal temperature for the chicken?
The chicken is ready when it reaches an internal temperature of 165°F (75°C).
Should the chicken be cold when put on the grill?
No, you should let the chicken sit at room temperature for about 30 minutes after removing it from the refrigerator.
How much ginger is in the recipe?
The recipe calls for 3 tablespoons of ground ginger.
Why is brown sugar included in the spice rub?
Brown sugar helps balance the heat and contributes to the caramelization and crust formation on the chicken.
How long does the chicken take to grill per side?
It usually takes about 15-20 minutes per side to reach the proper temperature and crispiness.
Does the recipe require salt and pepper?
Yes, it includes 2 tablespoons of kosher salt and 2 tablespoons of fresh coarse ground black pepper.
What type of cloves should I use?
The recipe requires 1 tablespoon of ground cloves.
How many servings does this rub recipe cover?
The quantities provided in the recipe are intended to serve 6-8 people.
Is fennel used in this rub?
Yes, 1 tablespoon of ground fennel is included in the dry spice mixture.
Should I wrap the chicken while it marinates?
Yes, you should wrap the seasoned chicken in plastic wrap or place it in a sealed container.
How much cayenne pepper is used?
The recipe uses 2 teaspoons of cayenne pepper for a spicy kick.
Can I use onion powder and garlic powder?
Yes, the recipe includes 2 tablespoons of garlic powder and 2 tablespoons of onion powder.
Should the chicken rest after cooking?
Yes, allowing the chicken to rest for a few minutes before serving helps keep it juicy.
What creates the smoky flavor in this rub?
The combination of ancho and pasilla chile powders provides the distinctive smoky depth.
What is the preparation for the spices?
No specific preparation is needed; all ingredients are combined in a large mixing bowl as dry powders.
How much cumin and coriander are needed?
The recipe calls for 3 tablespoons of ground cumin and 3 tablespoons of ground coriander.
Is cinnamon part of this chicken rub?
Yes, 1 tablespoon of cinnamon is included to add warmth and complexity to the flavor profile.
What kind of salt is best for this rub?
Kosher salt is the recommended choice for this specific spice blend.
Are there any liquid ingredients in the rub?
No, this is a completely dry rub made of herbs, spices, sugar, and salt.
How much allspice is used?
The recipe uses 1 tablespoon of allspice.
Can I use this rub for a barbecue gathering?
Absolutely, its versatile flavor profile is perfect for impressing guests at any barbecue or gathering.