Vanilla-Spice Rub for Chicken
1 tspsweet paprika (i replaced 1/4 teaspoon sweet paprika w/smoked paprika)
1 tspraw sugar or brown sugar
1 tspwhole vanilla bean pod, cut into little pieces (pod and seeds)
1 tspkosher salt
1/2 tspponape black peppercorns (i used regular black peppercorns)
1/2 tspground cinnamon (used equivalent amount of whole cinnamon broken up into little pieces)
1/4 tspwhole allspice
How to Make Vanilla-Spice Rub for Chicken
- *Place all the ingredients in a spice mill or clean coffee grinder and grind to a powder. Rub on meat of choice. Cover and refrigerate until ready to cook. The meat can be prepped up to 24 hours in advance.
*I made this into a wet rub by combining 3 tablespoons of macadamia nut oil with most of the rub (for #1 chicken).
- Place leftover rub in a sealed glass jar with date written on the jar. Store in a cool, dry place and use within 3 months for best results.
- The meat can be grilled, pan grilled or oven baked. I thought I had purchased boneless thighs but they were bone-in and with skin on. I had initially planned to pan grill but instead baked the chicken for 45 minutes at 350 degrees then another 15 minutes at 375 degrees. The chicken was served with a simple *white rice (recipe below) and spring turnip greens.
- Rinse 1 cup long grain white rice in a fine mesh strainer. (You can skip the rinsing but the rice will be starchier.) Set aside to dry. In a pan on medium heat melt 1 tablespoon coconut oil. Sautè the rice for about 5 minutes along with 3-4 small *fresh* bay leaves. Add a pinch of salt and 2 cups water. Cover pan and bring to boil. Reduce heat and simmer on LOW for about 20-25 minutes or until the water has completely evaporated.