Sandra This Bobby Flay Chicken Rub Recipe is a smoky and savory recipe, which is made with ancho chile powder and cumin. It’s the perfect BBQ rub, ready in about 5 minutes.
Bobby Flay Chicken Rub Ingredients
- 1/4 cup paprika
- 1 cup ancho chile powder
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon cayenne pepper
- 2 teaspoons mustard powder
- 2 teaspoons dried oregano
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
How To Make Chicken Rub
- Combine the ingredients: Mix all the ingredients (paprika, ancho chile powder, cumin, coriander, cayenne, mustard powder, oregano, salt, and pepper) in a medium bowl until evenly combined.
- Store the rub: Divide the rub into small spice containers, sealing them tightly. Store in a cool, dry place for up to 4 months.
- Apply to meat: When ready to use, generously rub the mixture onto your chicken pieces before cooking.
Recipe Tips
- How much rub should I use? Be generous! For a whole chicken or a pack of thighs, you should use enough rub to completely coat the meat, creating a dark, flavorful crust.
- How to make the rub stick better? For the best adhesion, pat the chicken completely dry with paper towels, then brush it with a tiny amount of olive oil before coating it heavily with the rub. This thin layer of oil helps bind the spices to the skin.
- How spicy is this rub? This rub has a deep, smoky flavor from the ancho chile powder (which is mild) but also a definite kick from the cayenne pepper. For a milder rub, reduce the cayenne to 1/2 teaspoon or omit it.
- Can I use this rub on pork? Absolutely. This blend is versatile and works wonderfully on pork shoulder for pulled pork or on pork tenderloin.
What To Use Chicken Rub On
This flavorful rub is designed for poultry but works well on pork too.
- Whole Roasted Chicken or Turkey
- Boneless Chicken Thighs (excellent for grilling)
- Pork Loin or Shoulder
- Chicken Wings (baked or grilled)
How To Store Chicken Rub
- Room Temperature: This dry rub is completely shelf-stable. Store it in an airtight container (like a jar) in a cool, dry place, like a pantry or spice cabinet. It will stay fresh for up to 4 months.
Bobby Flay Chicken Rub Nutrition Facts
(Per 1 tablespoon of dry rub)
- Calories: ~30 kcal
- Total Fat: 1g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: ~700mg
- Total Carbohydrate: 5g
- Dietary Fiber: 2g
- Sugars: 0g
- Protein: 1g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Paprika is generally sweet and mild. Ancho chile powder is made from dried, smoked poblano peppers and provides a deep, earthy, and slightly fruity flavor that is essential for Southwestern dishes, but it is not very spicy.
Yes. This recipe yields about 1.5 cups of rub. You can easily double or triple the quantities and store the excess in an airtight container for future use.
For the deepest flavor, yes. Apply the rub, wrap the chicken, and let it rest in the refrigerator for at least 2 hours, or overnight. This allows the salt and spices to penetrate the meat.
Try More Recipes:
- Bobby Flay Chicken Adobo Recipe
- Bobby Flay Chicken Milanese Recipe
- Bobby Flay Chicken Cacciatore Recipe
Bobby Flay Chicken Rub Recipe
Description
A classic, robust chicken rub that balances smoky ancho chile with savory garlic, cumin, and a kick of cayenne.
Ingredients
Instructions
- In a medium bowl, combine all nine ingredients.
- Whisk or stir very well until everything is evenly distributed.
- Transfer to an airtight container for storage.
- To use, pat your chicken pieces dry, brush with a thin layer of oil, and generously coat with the rub.
Notes
- This rub is slightly spicy due to the cayenne; adjust to your taste.
- For the best flavor, let the chicken marinate in the rub in the refrigerator for at least 2 hours before cooking.
- Store in a cool, dry place for maximum freshness.
