Sixteen Spice Chicken

I found this one in Bobby Flay’s “Mesa Grill” cookbook, and yes, it really is sixteen spices that make up this rub.  He calls for using it on chicken breasts, but I think chicken thighs and/or legs, as well as pork would take it quite nicely too.  Most of the spices here are not the least bit exotic and can be found in any grocery store. The only things that might not be readily available are the chile powders, which can easily be obtained online or at a Hispanic grocer. The result was a very flavorful, earthy bird that took on a beautiful color when grilled.  Enjoy!

3 tbs ground cinnamon
3 tbs ancho chile powder
3 tbs pasilla chile powder
3 tbs ground cumin
3 tbs ground coriander
3 tbs ground ginger
3 tbs light brown sugar
2 tbs garlic powder
2 tbs onion powder
2 tbs kosher salt
2 tbs coarse ground black pepper
1 tbs ground cloves
1 tbs ground fennel
1 tbs ground allspice
1 tsp chile de arbol
1 tsp cayenne pepper

Combine all spices in a bowl and mix well with your fingers or a small whisk. Makes 2 cups.
Sprinkle the spice rub on the protein of your choice and cook however you want (saute, grill, roast, etc.). You can most likely get multiple meals out of this amount of spice rub. Store it in an airtight container in a cool, dark place.


About jwall915

I love to cook and I love to travel! This blog explores my love of both. I share recipes and restaurant reviews, and I blog the trips I take.
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