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Recipe Thursday-Chicken and Seafood Rub

Posted on July 22nd, 2010 | Posted in Main Course, Recipes

This past weekend we had our Annual Company Picnic and I decided to take it upon myself to cater the event… It was definitely a lot of hard work, but worth the results of very tasty fresh food! The menu included Grilled Chicken and Flank Steak with two separate rubs, Grilled Red Potato Salad, Spinach Strawberry Salad, Focaccia Bread from Ric’s Bread, a Veggie and Fruit Tray, Pudding Pops and Peanut Butter Fingers.  I made everything from scratch, minus the delicious focaccia bread that I purchased from Ric’s Bread’s Central Market stand. The recipe that I would like to share with you today, Chicken and Seafood Rub, is one that I made for the first time.  It seasoned my chicken just perfect without overpowering the appetizing chicken or charcoal grill flavors.  I did not take a picture…I’ll try to better with this!

Yield: 1/4 Cup, which was enough for 4-3# chickens


1 tablespoon ground onion (CQO044)
4 teaspoons granulated garlic (CQG023)
1 tablespoon kosher salt (CQS030)
2 teaspoons chili powder (CQC041)
2 teaspoons coarse ground black pepper (CQP065)


Combine ingredients and  rub into chicken. I put the rub on 6 hours prior to grilling, but you can put it on as little as 20 minutes prior to grilling. I used fresh split chicken fryers (332020).  After seasoning my brother in law cut them up into pieces so that he could grill all the legs, and other parts, together for even cooking.

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