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Categories:
celery salt kosher salt brown sugar garlic onion powder turmeric paprika cumin ground coriander ginger thyme mustard powder lemon zest cinnamon black pepper white pepper allspice powdered cloves fennel powder cayenne pepper chicken
Viewed: 62 - Published at: a year agoIngredients
- 1/4 cup celery salt
- 1/4 cup kosher salt
- 1/4 cup brown sugar
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 tablespoon turmeric
- 1 tablespoon paprika
- 1 tablespoon cumin
- 1 tablespoon ground coriander
- 1 tablespoon ginger
- 1 tablespoon dried thyme
- 1 tablespoon mustard powder
- 1 tablespoon dried lemon zest
- 2 teaspoons cinnamon
- 2 teaspoons black pepper
- 1 teaspoon white pepper
- 1 teaspoon allspice
- 1 teaspoon powdered cloves
- 1 teaspoon fennel powder or crushed fennel seeds
- 1/2 teaspoon cayenne pepper or more to taste
- 4-5 pounds chicken, spatchcocked
Method
- 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!
