After months of more rain and cold then we've had in years, warm weather is finally headed our way this week. With spring in the air and summer around the corner, it's time to fire up the barbecue. Today I'm going to share my "famous" BBQ chicken seasoning recipe. And by famous I mean well known and requested only among my friends and family.
As a side note, every time I make this I do it a little differently so feel free to experiment yourself. My wife and I always joke that she prefers recipes whereas I prefer to just wing it. We usually use this amount for approximately 6 boneless chicken thighs and 10-12 chicken tenders. We find that the tenders work better than breasts because tenders are smaller so there seems to be more flavor when you eat them (and they also are perfect portions for kids). But we've done the seasoning with breasts too and it works great.
Dry Rub:
- Sea salt
- Black pepper
- Onion powder
- Garlic powder
- Cayenne pepper
- Cummin
- Paprika
* I use anywhere from 1 tsp to 1 Tbsp of each of these depending on which seasonings I prefer.
Liquid Marinade:
- Few tablespoons of Worcestershire sauce
- Feb tablespoons of Olive Oil
- Few tablespoons of Mustard
- 1/4-1/2 cup of some type of vinegar (I've used the juice from banana peppers, ACV, white vinegar, etc.)
- Other options to consider: beer, white wine,
Put chicken in a resealable bag and add half of the dry rub along with the liquid marinade. After sealing the bag, massage the seasoning and chicken around to mix it together. Let it marinade for at least 1 hour but ideally overnight. After you put the chicken on the barbecue, rub some of the remaining dry rub on top of each piece before you flip it over.
Enjoy! Let me know how it turns out!