Grilled Chicken with Herb Dry Rub

9 INGREDIENTS • 9 STEPS • 3HRS

Grilled Chicken with Herb Dry Rub

This peppercorn and herb rub permeates the meat and flavors the chicken like no other!

Love This Recipe?

This peppercorn and herb rub permeates the meat and flavors the chicken like no other!

Garlic & Zest

Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.

http://www.garlicandzest.com

3HRS

Total Time

Ingredients

Servings

2

us / metric

1 tsp

Red Peppercorns

1 tsp

Fennel Seeds

or Chicken Breasts, Legs and Wings

1 tsp

Freshly Ground Black Pepper, ground

1 tsp

Kosher Salt

1 Tbsp

Fresh Rosemary, finely chopped

1 Tbsp

Fresh Thyme, finely chopped

2 cloves

Garlic, minced

1 1/2 Tbsp

Brown Sugar

1 lb

Bone-in, Skin-on Chicken Thighs

Nutrition Per Serving

VIEW ALL

Calories

321

Fat

9.4 g

Protein

45.2 g

Carbs

14.3 g

Love This Recipe?

Garlic & Zest

Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.

http://www.garlicandzest.com

Cooking Instructions

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step 1

Lightly crush the Red Peppercorns (1 tsp) and Fennel Seeds (1 tsp) with a mortar with pestle. Chop Fresh Rosemary (1 Tbsp) and Fresh Thyme (1 Tbsp). Mince the Garlic (2 cloves).

step 1 Lightly crush the Red Peppercorns (1 tsp) and Fennel Seeds (1 tsp) with a mortar with pestle. Chop Fresh Rosemary (1 Tbsp) and Fresh Thyme (1 Tbsp). Mince the Garlic (2 cloves).

step 2

In a small bowl combine herb rub ingredients: Freshly Ground Black Pepper (1 tsp), Kosher Salt (1 tsp), Brown Sugar (1 1/2 Tbsp), chopped rosemary and thyme, crushed red peppercorns and fennel seeds, and minced garlic.

step 2 In a small bowl combine herb rub ingredients: Freshly Ground Black Pepper (1 tsp), Kosher Salt (1 tsp), Brown Sugar (1 1/2 Tbsp), chopped rosemary and thyme, crushed red peppercorns and fennel seeds, and minced garlic.

step 3

Using a sharp knife, trim any excess fat from the Bone-in, Skin-on Chicken Thigh (1 lb). Pat chicken dry with a paper towel.

step 3 Using a sharp knife, trim any excess fat from the Bone-in, Skin-on Chicken Thigh (1 lb). Pat chicken dry with a paper towel.

step 4

Liberally sprinkle herb rub onto both sides of chicken. Press the rub in with your fingers, so that it adheres to the chicken. Place chicken on a platter and transfer to the refrigerator to marinate for at least two hours and up to eight.

step 4 Liberally sprinkle herb rub onto both sides of chicken. Press the rub in with your fingers, so that it adheres to the chicken. Place chicken on a platter and transfer to the refrigerator to marinate for at least two hours and up to eight.

step 5

Take chicken out of the fridge 15 minutes before cooking, and preheat the grill to 375 degrees F (190 degrees C).

step 6

To grill: Place thighs skin side down for 6 minutes. To prevent flare ups and maximize the flavor of the rub, do not leave grill unattended with skin side down as the drippings can trigger a flare up that may burn the skin.

step 7

After 6 minutes, turn chicken and continue cooking for approximately 12 minutes.

step 8

For roasting, preheat the oven to 450 degrees F (230 degrees C). Set a rack over a rimmed baking sheet. Place chicken on rack. Roast for 25-30 minutes, until skin is crispy and browned and flesh is cooked through, but still juicy.

step 9

Let rest a bit before serving and enjoy!

step 9 Let rest a bit before serving and enjoy!

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