Grilled Chicken Rub

Grilled Chicken Rub

 This is a great dry rub for chicken. You can use skin free chicken or you can keep the skin on. I’m easy.

If you keep the skin on which will keep your chicken juicier, rub this under and on top of the skin. We are talking flavor here folks. I had some boneless skinless breasts on hand and used those.

As you can see I turned these breasts into a big salad. It was somewhat like a taco salad only healthier.

I made a green chili vinaigrette that I’ll share with you later. It was bomb, so they say. But feel free to use this chicken on a sandwich, on a salad, sliced for tacos, or on a quesadilla.  

Using these same seasonings,  stir them into a mixture of half mayo, half sour cream or plain yogurt and have an awesome sauce. Serve the chicken on rice or potatoes, top with sauce and you made a definite man pleaser.

Now you might notice I used smoked salt in this rub. You got to go find yourself some.

It’s a lot of fun to use and is full of flavor. We sometimes even use it to coat the rims of our tequila glasses, especially when my husband gets out the smoky mescal. It’s a bit heavy for me but he loves it.

BUT, if you can’t find smoked salt, don’t despair. Regular coarse salt works, too! This is good without and the smoked paprika gives this a smoky taste all on its own.

And as for the chili powder, use what you have. I like using chipotle powder, too and that has a smoky flavor, also. Remember, I’m easy. And this is easy. So get to work!

Chicken should not be overcooked or you won’t please anyone.

Heat your grill to high. Oil it or give it a spray with PAM if you must. Pound your chicken breasts before you season them.

This helps the chicken  cook more evenly without burning in the thinner spots and overcooking in the thick spots. You can baste them with butter if you must. Oh, that sounds good. Or a brushing of olive oil. Cooking should only take about 4-6 minutes on each side.

It is official. I am getting out my St. Germain. SUMMER HAS BEGUN!