Dried spices are more effective in rubs than fresh.
Few culinary preparations allow for as much control over the taste of a food as dry rubs. Chicken has a relatively neutral flavor and natural tenderness that lends itself well to dried-spice rubs, and, with well over 100 spices identified, the myriad combinations are seemingly endless. Spice rubs do more than add flavor, though. If you incorporate salt in a spice rub, the sodium shuttles moisture into the cells of the muscle fibers, taking the flavor of the rub with it and increasing their size, which contributes to a juicier final product.
Instructions
Application
1. Remove the chicken from the refrigerator and allow it to stand at room temperature for 10 minutes. Mix the dried spices together in a mixing bowl with a whisk until blended.
2. Cut several slices through the skin of the chicken. Cover all sides of the chicken or pieces of chicken with the spice mixture. Gently rub the spice mixture in the chicken; it should adhere without much pressure.
3. Wrap the chicken or chicken pieces in cling film and place in a shallow dish. Place the chicken in the refrigerator.
4. Marinate the chicken in the spice rub for two hours for mild flavor enhancement. Marinate the chicken for 12 hours to increase intracellular moisture, or juiciness. Marinate the chicken for 24 hours to significantly enhance the flavor and maximize the rub for the juiciest final product.
5. Remove the chicken 30 minutes before preparing it and allow it to reach room temperature.
Basic Combinations
6. Mix together equal parts smoked paprika, chili powder, freshly ground black pepper, garlic powder, onion powder, dry mustard, oregano and thyme for a basic piquant spice rub for poultry. Add 1 tsp. of kosher salt per cup of dried spices.
7. Combine equal parts thyme, rosemary, paprika, oregano, tarragon, rubbed sage, garlic powder, marjoram, savory, cilantro, chervil, chives and parsley to create a mild chicken rub. Use 1 tsp. of kosher salt and 1/2 tsp. of freshly ground black pepper per cup of dried spices.
8. Mix together equal parts garlic powder, oregano, thyme, chili powder, paprika, cilantro, savory, marjoram, rubbed sage, allspice and mace for a mildly piquant, slightly sweet spice rub. Add 1 tsp. of kosher salt, 1/2 tsp. of freshly ground black pepper and 2 tsp. of turbinado sugar per cup of dried spices.
9. Combine equal parts coriander, cumin and turmeric for a curry base. Regional variations might include coriander, fenugreek, paprika, garlic powder, chili powder, cardamom, curry leaves, tamarind, cinnamon, cloves and mace. Use 1 tsp. of kosher salt per cup of curry spice.
Tags: dried spices, equal parts, garlic powder, kosher salt, black pepper, chili powder