Thursday, October 8, 2015

Rotisserie Chicken Dry Rub

Instead of eating deli meat for lunch we have been making rotisserie chicken! I triple the spice amounts below and store the rub so it is on hand.

If you chill in the fridge it will create nicer slices.

Rotisserie Chicken Dry Rub
2 tbsp paprika
1 tsp onion powder
1 tsp white pepper
2 tsp garlic powder
1 tsp salt

Combine above spices in a container with a top and then store in a cool dry place.

Use: Coat chicken until covered, approx 1 - 2 tablespoons for each chicken breast. Drizzle olive oil  on the top and rub onto the chicken. Bake at 400F for 25-45 minutes.

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