4 tsp ground cumin
4 tsp paprika
3 tsp ground ginger
3 tsp ground allspice
1 tsp salt
1 tsp cayenne pepper
1 tsp coarsely ground pepper
4 bone-in chicken breast halves with skin (8 ounces each)
4 chicken thighs with skin (4 ounces each)
In a small bowl, combine the first eight ingredients; rub over the chicken pieces. Cover and refrigerate for 1 hour. Grill the chicken, covered, over indirect medium heat for 30 – 40 minutes or until juices run clear. Yield: 4 servings
Normally I cook with boneless, skinless chicken but this recipe called for bone-in with skin. I removed the skin anyway because we have just gotten use to eating our chicken that way and plus it's healthier. Now this recipe has a LOT of spices but I have to say that I didn't really taste all of them once it was done. To me, it could have used a little more salt. It smelled good while it was cooking and looked really delicious and it was, you just need to either salt it at the table or maybe and another 1/2 tsp to the rub. It was easy to prepare and you didn't have to make a mess in the kitchen to put it together and clean up was a snap!
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