Grilled Chicken with Herb Dry Rub

9 INGREDIENTS • 9 STEPS • 3HRS

Grilled Chicken with Herb Dry Rub

Recipe

4.6

5 ratings

This peppercorn and herb rub permeates the meat and flavors the chicken like no other!

Love This Recipe?

Grilled Chicken with Herb Dry Rub

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This peppercorn and herb rub permeates the meat and flavors the chicken like no other!

Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.

http://www.garlicandzest.com

3HRS

Total Time

$1.45

Cost Per Serving

Ingredients

Servings

2

us / metric

1 tsp

Red Peppercorns

1 tsp

or Chicken Breasts, Legs and Wings

1 tsp

Freshly Ground Black Pepper, ground

1 tsp

1 Tbsp

Fresh Rosemary, finely chopped

1 Tbsp

Fresh Thyme, finely chopped

2 cloves

Garlic, minced

1 1/2 Tbsp

Brown Sugar

1 lb

Bone-in, Skin-on Chicken Thigh

Nutrition Per Serving

VIEW ALL

Calories

321

Fat

9.4 g

Protein

45.2 g

Carbs

14.3 g

Love This Recipe?

Grilled Chicken with Herb Dry Rub

Save

Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.

http://www.garlicandzest.com

Cooking Instructions

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step 1

Lightly crush the Red Peppercorns (1 tsp) and Fennel Seeds (1 tsp) with a mortar with pestle. Chop Fresh Rosemary (1 Tbsp) and Fresh Thyme (1 Tbsp). Mince the Garlic (2 cloves).

step 1 Lightly crush the Red Peppercorns (1 tsp) and Fennel Seeds (1 tsp) with a mortar with pestle. Chop Fresh Rosemary (1 Tbsp) and Fresh Thyme (1 Tbsp). Mince the Garlic (2 cloves).

step 2

In a small bowl combine herb rub ingredients: Freshly Ground Black Pepper (1 tsp), Kosher Salt (1 tsp), Brown Sugar (1 1/2 Tbsp), chopped rosemary and thyme, crushed red peppercorns and fennel seeds, and minced garlic.

step 2 In a small bowl combine herb rub ingredients: Freshly Ground Black Pepper (1 tsp), Kosher Salt (1 tsp), Brown Sugar (1 1/2 Tbsp), chopped rosemary and thyme, crushed red peppercorns and fennel seeds, and minced garlic.

step 3

Using a sharp knife, trim any excess fat from the Bone-in, Skin-on Chicken Thigh (1 lb). Pat chicken dry with a paper towel.

step 3 Using a sharp knife, trim any excess fat from the Bone-in, Skin-on Chicken Thigh (1 lb). Pat chicken dry with a paper towel.

step 4

Liberally sprinkle herb rub onto both sides of chicken. Press the rub in with your fingers, so that it adheres to the chicken. Place chicken on a platter and transfer to the refrigerator to marinate for at least two hours and up to eight.

step 4 Liberally sprinkle herb rub onto both sides of chicken. Press the rub in with your fingers, so that it adheres to the chicken. Place chicken on a platter and transfer to the refrigerator to marinate for at least two hours and up to eight.

step 5

Take chicken out of the fridge 15 minutes before cooking, and preheat the grill to 375 degrees F (190 degrees C).

step 6

To grill: Place thighs skin side down for 6 minutes. To prevent flare ups and maximize the flavor of the rub, do not leave grill unattended with skin side down as the drippings can trigger a flare up that may burn the skin.

step 7

After 6 minutes, turn chicken and continue cooking for approximately 12 minutes.

step 8

For roasting, preheat the oven to 450 degrees F (230 degrees C). Set a rack over a rimmed baking sheet. Place chicken on rack. Roast for 25-30 minutes, until skin is crispy and browned and flesh is cooked through, but still juicy.

step 9

Let rest a bit before serving and enjoy!

step 9 Let rest a bit before serving and enjoy!

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