I created this to use with my pan-roasted chicken thighs, and it also works well for beef. Creating rubs is a great way to use up all those spices that you know are getting stale in the pantry…you don’t have to follow this mixture exactly…use up what you have. I start with a base of 2x of paprika to other ingredients and improvise from there.
Makes enough for 16+ chicken thighs.
INGREDIENTS
2 Tablespoons of:
- smoked Spanish or Hungarian paprika (sweet, not spicy)
1 Tablespoon of each:
- ground cumin
- ground coriander
- table salt
- light brown sugar (UK: muscovado)
1 teaspoon of each:
- Old Bay seasoning (or celery seed)
- garlic powder
- onion powder
- fresh ground black pepper
.5 teaspoon of:
- red chili flakes, ground or chopped very fine
STEPS
- Incorporate all ingredients
- Rub over meat and let rest for an hour or overnight.
- Store remaining dry rub in an airtight container.