This is my own secret spice blend/BBQ rub. It's spicy, sweet, and a little exotic, and every time I serve it I am asked for the recipe. I always mix up extra and store it so I have it available. It's amazing on both chicken and pork. This recipe makes enough to for 4 chickens or 6-8 pork tenderloins. —Leith Devine
dried lemon zest
fennel powder or crushed fennel seeds
cayenne pepper or more to taste
In This Recipe
Mix all dried ingredients together in an airtight container. This rub can be saved in the pantry for up to one year.
Spatchcock the chicken by cutting out the backbone and then pressing hard on the breastbone until you hear it crack.
Sprinkle 21 spice rub liberally on both sides of the bird. Lift the skin up over the thighs and breast without tearing and rub some spices under the skin. Let sit for 4-6 hours or overnight in the refrigerator.
For BBQing, insert metal skewers diagonally through the legs and out the breast. BBQ or smoke like you usually would, turning once for crispy skin until the internal temperature reaches 165 degrees. Let sit 15 minutes before carving.
For cooking in the oven, preheat to 350 degrees. Make a circular foil snake to lay in the bottom of a roasting pan and lay the chicken on top.
Roast until the internal temperature reaches 165 degrees, 1 to 1 1/2 hours. Let sit 15 minutes before carving.
BONUS: Mix 1/2 cup rub with 2 cups Greek yogurt for an amazing chicken or pork marinade. Marinate for 4-6 hours then cook!