My Poultry Dry Rub Recipe adds some spice and plenty of flavor to chicken, turkey, and Cornish hens. Next time you need a good poultry rub try this one.
The key to poultry great taste is working the rub beneath the skin. The flavor really soaks in. That’s why I mix the rub with a little olive oil when applying it. The oil makes it a lot easier to work it under the skin.
|3½ teaspoons||chili powder|
|¾ teaspoon||rubbed sage|
|½ teaspoon||dried mustard|
|½ teaspoon||ground ginger|
|1 pinch||cayenne pepper|
|½ teaspoon||coarse salt|
|¼ teaspoon||black pepper|
Combine all ingredients in a glass or plastic bowl, shake or mix thoroughly. Use immediately or store in an air tight container in a cool and dry place.
Just prior to applying the rub add a couple tablespoons of olive oil. Rub over the surface of the chicken and work under the skin.
You can double or triple the recipe and store as above.
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