Perfect summertime recipe for us to try out this month. This dry rub can be used really on anything…steak, chicken, fish or even corn on the cob or wedges of squash. The beauty of the rub is actually in the color, crust and depth of flavor it gives as it is grilled.
The rub is quite complex…check out the ingredients used:
- Brown Sugar
- Chile Powder
- Old Bay Seasoning
- Garlic Powder
- Onion Powder
- Chinese Five Spice
I wasn’t kidding…there is a lot going on!
The chicken is rubbed generously on both sides and then grilled. We were impressed with the color and crust we did get on our chicken as it seems like with other marinades, a lot falls off.
My husband and I both had similar reactions to this chicken. It was good and it seemed to get better the more you ate, but honestly there is a lot going on…maybe too much. I think personally I don’t care for cinnamon, and maybe the Chinese Five Spice, on meat as I think we have had that before in another recipe as those seemed to be what I tasted. Anyway, it was good and we enjoyed it but like my husband said, he wouldn’t crave it. I would have to agree.