I've been following Chicken Farmers of Canada on Twitter for awhile now (@chickenfarmers). Chicken Farmers of Canada is an organization that works with our 800 chicken farmers making sure there is a steady supply of safe chicken to the Canadian consumer market. Their website is a great visiting spot for me to check out chicken recipes, sauces, rubs and tips, especially from new chef partner Chef Rob Rainford. Not only is Chef Rob an accomplished chef and cookbook author, he's pretty easy on the eyes too. (did I really just say that?) Val from More Than Burnt Toast had an interesting post about Rob Rainford worth reading.
I found an interesting recipe for BBQ Chicken Rub on the website and had to try it out. I had a couple of small packages of chicken pieces, felt inspired and that was all it took.
BARBECUE CHICKEN RUB
1/4 cup brown sugar, packed 60 mL
2 Tbsp chili powder 30 mL
2 Tbsp paprika 30 mL
1 Tbsp cumin, ground 15 mL
1 tsp cayenne pepper 5 mL
1 Tbsp garlic powder 15 mL
1 Tbsp mustard powder 15 mL
2 tsp salt 10 mL
1 tsp pepper 5 mL
Mix all ingredients
Store in an airtight container until needed
Coat chicken generously with rub and roast or grill
Tip: Dispose of unused rub that comes in contact with the raw chicken.
I coated the chicken with the rub, put it in the oven at 350 F for 35-40 minutes (depending on how hot your oven is) and that was it. Pretty darned easy and within seconds the rub was giving off an aroma from heaven. I can really remember hearing myself have a Martha moment and saying "this is a good thing."