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Prep time
4 hours 30 minutes
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Cook time
1 hour 30 minutes
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Serves
4-6
Author Notes
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
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Ingredients
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1/4 cup
celery salt
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1/4 cup
kosher salt
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1/4 cup
brown sugar
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2 tablespoons
garlic powder
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2 tablespoons
onion powder
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1 tablespoon
turmeric
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1 tablespoon
paprika
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1 tablespoon
cumin
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1 tablespoon
ground coriander
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1 tablespoon
ginger
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1 tablespoon
dried thyme
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1 tablespoon
mustard powder
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1 tablespoon
dried lemon zest
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2 teaspoons
cinnamon
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2 teaspoons
black pepper
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1 teaspoon
white pepper
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1 teaspoon
allspice
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1 teaspoon
powdered cloves
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1 teaspoon
fennel powder or crushed fennel seeds
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1/2 teaspoon
cayenne pepper or more to taste
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4-5 pounds
chicken, spatchcocked
Directions
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Mix all dried ingredients together in an airtight container. This rub can be saved in the pantry for up to one year.
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Spatchcock the chicken by cutting out the backbone and then pressing hard on the breastbone until you hear it crack.
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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.
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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.
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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.
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Roast until the internal temperature reaches 165 degrees, 1 to 1 1/2 hours. Let sit 15 minutes before carving.
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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!
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