Best 5 Sarahs Dry Rubbed Chicken Recipes
Sarah's Dry Rubbed Chicken is a flavorful and juicy dish that is perfect for any occasion. Its unique blend of spices creates an unforgettable taste that will keep you coming back for more. The secret lies in the special rub that is applied to the chicken before cooking, which locks in moisture and flavors. This recipe is incredibly easy to follow and can be customized with your favorite herbs and spices, making it a great choice for both novice and experienced cooks alike.
Check out the recipes below so you can choose the best recipe for yourself!
SARAH'S DRY RUBBED CHICKEN
No shrinking-violet blend, you'll TASTE this! Delicious!
Provided by Sarah
Categories Whole Chicken
Time 6h20m
Yield 6
Number Of Ingredients 15
Steps:
- Combine the garlic powder, onion powder, paprika, parsley, oregano, cayenne pepper, sage, thyme, coriander, celery seed, salt, and black pepper in a bowl. Rub the chicken inside and out with the spice blend. Stuff the cavity of the chicken with the crushed garlic and onion. Place into a 9x13-inch baking dish and cover with plastic wrap. Refrigerate 4 hours to overnight.
- Preheat an oven to 325 degrees F (165 degrees C).
- Remove and discard the plastic wrap. Bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.
Nutrition Facts : Calories 439.1 calories, Carbohydrate 13 g, Cholesterol 129.3 mg, Fat 23.5 g, Fiber 3.5 g, Protein 42.9 g, SaturatedFat 6.5 g, Sodium 426.1 mg, Sugar 4.3 g
SARAH'S DRY RUBBED CHICKEN
No shrinking-violet blend, you'll TASTE this! Delicious!
Provided by Sarah
Categories Whole Chicken
Time 6h20m
Yield 6
Number Of Ingredients 15
Steps:
- Combine the garlic powder, onion powder, paprika, parsley, oregano, cayenne pepper, sage, thyme, coriander, celery seed, salt, and black pepper in a bowl. Rub the chicken inside and out with the spice blend. Stuff the cavity of the chicken with the crushed garlic and onion. Place into a 9x13-inch baking dish and cover with plastic wrap. Refrigerate 4 hours to overnight.
- Preheat an oven to 325 degrees F (165 degrees C).
- Remove and discard the plastic wrap. Bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.
Nutrition Facts : Calories 439.1 calories, Carbohydrate 13 g, Cholesterol 129.3 mg, Fat 23.5 g, Fiber 3.5 g, Protein 42.9 g, SaturatedFat 6.5 g, Sodium 426.1 mg, Sugar 4.3 g
SARAH'S DRY RUBBED CHICKEN
No shrinking-violet blend, you'll TASTE this! Delicious!
Provided by Sarah
Categories Whole Chicken
Time 6h20m
Yield 6
Number Of Ingredients 15
Steps:
- Combine the garlic powder, onion powder, paprika, parsley, oregano, cayenne pepper, sage, thyme, coriander, celery seed, salt, and black pepper in a bowl. Rub the chicken inside and out with the spice blend. Stuff the cavity of the chicken with the crushed garlic and onion. Place into a 9x13-inch baking dish and cover with plastic wrap. Refrigerate 4 hours to overnight.
- Preheat an oven to 325 degrees F (165 degrees C).
- Remove and discard the plastic wrap. Bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.
Nutrition Facts : Calories 439.1 calories, Carbohydrate 13 g, Cholesterol 129.3 mg, Fat 23.5 g, Fiber 3.5 g, Protein 42.9 g, SaturatedFat 6.5 g, Sodium 426.1 mg, Sugar 4.3 g
SARAH'S DRY RUBBED CHICKEN
No shrinking-violet blend, you'll TASTE this! Delicious!
Provided by Sarah
Categories Whole Chicken
Time 6h20m
Yield 6
Number Of Ingredients 15
Steps:
- Combine the garlic powder, onion powder, paprika, parsley, oregano, cayenne pepper, sage, thyme, coriander, celery seed, salt, and black pepper in a bowl. Rub the chicken inside and out with the spice blend. Stuff the cavity of the chicken with the crushed garlic and onion. Place into a 9x13-inch baking dish and cover with plastic wrap. Refrigerate 4 hours to overnight.
- Preheat an oven to 325 degrees F (165 degrees C).
- Remove and discard the plastic wrap. Bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.
Nutrition Facts : Calories 439.1 calories, Carbohydrate 13 g, Cholesterol 129.3 mg, Fat 23.5 g, Fiber 3.5 g, Protein 42.9 g, SaturatedFat 6.5 g, Sodium 426.1 mg, Sugar 4.3 g
SARAH'S DRY RUBBED CHICKEN
No shrinking-violet blend, you'll TASTE this! Delicious!
Provided by Sarah
Categories Whole Chicken
Time 6h20m
Yield 6
Number Of Ingredients 15
Steps:
- Combine the garlic powder, onion powder, paprika, parsley, oregano, cayenne pepper, sage, thyme, coriander, celery seed, salt, and black pepper in a bowl. Rub the chicken inside and out with the spice blend. Stuff the cavity of the chicken with the crushed garlic and onion. Place into a 9x13-inch baking dish and cover with plastic wrap. Refrigerate 4 hours to overnight.
- Preheat an oven to 325 degrees F (165 degrees C).
- Remove and discard the plastic wrap. Bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.
Nutrition Facts : Calories 439.1 calories, Carbohydrate 13 g, Cholesterol 129.3 mg, Fat 23.5 g, Fiber 3.5 g, Protein 42.9 g, SaturatedFat 6.5 g, Sodium 426.1 mg, Sugar 4.3 g
Tips:
- Choose the Right Chicken: Opt for a whole chicken or chicken pieces with the skin on. The skin helps keep the meat moist and flavorful during the cooking process.
- Dry the Chicken Thoroughly: Before applying the rub, pat the chicken dry with paper towels. This helps the rub adhere better and ensures an even coating of flavor.
- Use a Generous Amount of Rub: Don't be shy with the rub! Apply a liberal amount to all sides of the chicken, ensuring it gets into all the nooks and crannies. This will maximize the flavor and create a delicious crust.
- Let the Chicken Rest: After applying the rub, let the chicken rest for at least 30 minutes, or up to overnight. This allows the flavors to penetrate the meat, resulting in a more flavorful and tender chicken.
- Cook the Chicken Properly: Follow the recommended cooking times and temperatures in the recipe to ensure the chicken is cooked through. Overcooking can dry out the chicken and make it tough.
- Let the Chicken Rest Before Serving: Once the chicken is cooked, let it rest for a few minutes before carving or serving. This allows the juices to redistribute throughout the meat, resulting in a more succulent and flavorful chicken.
Conclusion:
Sarah's Dry-Rubbed Chicken is a simple yet flavorful recipe that delivers tender, juicy chicken with a crispy, flavorful crust. The combination of herbs, spices, and paprika creates a delicious and versatile rub that can be used on other poultry or even pork. Whether you're grilling, roasting, or baking, Sarah's Dry-Rubbed Chicken is sure to be a hit with your family and friends. So, fire up your grill or preheat your oven and get ready to enjoy this culinary delight!
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