Bone Dust BBQ Rubbed Chicken with roasted portabello mushrooms & veggies
This is a great rub, even for those who are, sadly, without a barbeque.
Modifications: I'm not sure if the mustard powder I have is hot or not, because I picked it up from a bulk store and didn't label it.
Preparation: I made the rub, put some olive oil on the chicken, and then sprinkled the rub all over the chicken (the oil helps to bring out the flavours of the spices). I left the chicken covered in the fridge for a couple of hours. I then put the chicken on a rack, with a pan under it, and broiled it on high for about 7 minutes per side.
Verdict: A-okay! It was simple to make, I have lots of rub left for subsequent meals, and it tasted great. Much better than the Israeli Spice Rub we tried in the past. Again, this is a simple but effective way to spice up chicken! It would be great on pork and sausage too. Not too sure about beef... I might wait to do that one with a barbeque!
No comments:
Post a Comment