All-Purpose Poultry Rub
Heat Scale: Dealer’s choice, really. Mild to wild depending on the hot sauce.
Course
Main Course
Cuisine
American
Servings
3/4
cup
Servings
3/4
cup
Ingredients
1/4
cup
snipped chives
1/4
cup
chopped yellow onion
1/4
cup
lime juice
1
tbsp
dried minced onion
1
tbsp
onion powder
2
tsp
granulated sugar
2
tsp
dried thyme
2
tsp
cayenne pepper sauce
or other poultry-suitable hot sauce
1
tsp
ground allspice
1
tsp
black pepper
1
tsp
ground cayenne
1/2
tsp
kosher salt
1/4
tsp
ground nutmeg
1/4
tsp
ground cinnamon
Instructions
In a blender or food processor, combine all the ingredients and blend to a thick paste. (If using skinless chicken, add 2 tablespoons vegetable oil to the paste.) Rub the paste over the poultry, cover and refrigerate at least 2 hours.
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