I made a Memphis-style dry rub more for ribs but I put it on the raw chicken after it was diced.
Here are the spices for the rub:
- 1/2 cup paprika
- 1/4 cup garlic powder
- 1/4 cup chili powder
- 3 tablespoons salt or adobo
- 3 tablespoons black pepper
- 2 tablespoons celery seeds
- 1 tablespoon sugar
- 3 teaspoons cumin
Chop your peppers into pieces about the same size as the grape tomatoes and skewer them. Two chicken breasts, a large pepper, and half a pound of grape tomatoes made 6 kabobs. Cook on the Foreman style grill for 12 minutes. It was 30 minutes from slicing into the chicken to eating dinner.
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