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Chicken rub with Chillies

Chicken rub with chillies
 
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Recipe type: Powders, rubs and flakes
Cuisine: International
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Great tasting chicken rub that adds amazing taste to grilled, roasted or barbequed chicken, Rub the chicken and then allow it to rest for about 3o minutes before cooking. Be careful to ensure that the temperature you are cooking at is not too high because the sugar in the recipe may cause burning. You are looking to caramelise as opposed to blacken!
Ingredients
  • Chilli powder – two tablespoons ( see note)
  • Kosher Salt – 4 tablespoons
  • Black pepper – 4 teaspoons
  • Garlic powder- 2 teaspoons
  • Onion powder – 2 teaspoons
  • Celery salt – one teaspoon
  • Paprika – four tablespoons
  • Brown sugar – three tablespoons
  • Thyme – one teaspoon
Instructions
  1. Combine all the ingredient in a mixing bowl. Mix well
  2. Use what is required for your current dish and store the rest in an airtight bottle
  3. Allow to rest on chicken, meat or fish after coating for about 30 minutes before beginning grilling, roasting or barbequing
Notes
This Recipe is based on a reasonably hot Cayenne strength chilli powder. If you want a softer taste, use a milder chilli powder. If you like it hot, Habanero or Scotch bonnet chilli powders will do an excellent job!

Keywords: Chicken rub with chillies

 

Jamaican jerk seasoning

Jamaican jerk rub
 
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Recipe type: Powders, rubs and flakes
Cuisine: Jamaican
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Jamaican jerk seasoning is the secret ingredient that will make your next BBQ a huge success. While it goes well with steak and fish, it really shines when used on chicken Simply rub on the seasoning to taste, allow it to rest for about 45 minutes ( remember to pierce the skin so it can penetrate into the meat) and then grill slowly l. Finejoy
Ingredients
  • Chilli powder – one cup ( see note *)
  • Black pepper – 6 tablespoons ( coarsely ground)
  • Dried thyme leaves – 7 tablespoons ( crumbled)
  • Ground cinnamon – 4 tablespoons
  • Fine sea salt – 1.5 cups
  • Brown sugar – ¾ cup
  • Garlic powder – 0ne cup
  • Ground cloves – 2 tablespoons
  • Allspice– 5 tablespoons
Instructions
  1. Combine all ingredients in a blender or a bowl. Mix until well combined
  2. Place in an airtight container
  3. Sprinkle on food to be grilled ( chicken, fish, steak etc.) according to tase.( This is about a teaspoon per serving )
  4. Allow resting for about 45 minutes before grilling
Notes
* In Jamaica Scotch bonnet chillies are used to make this rub. Scoth bonnet chiili powder has not been specified in this recipe as Scotch bonnet it may be more difficult to get. IF using Scotch bonnet powder cut down the quantity to about quarter of that specified . This however is very much dependant on the specific powder being used as they can vary very much. The type specified in this recipe is based on a cayenne chilli powder type strength

This is a dry rub that you can use if you don't have the time to marinate your chicken etc for the true Jamican jerk experience. While it is very good , If you have the time, the recipe for Jamaican jerk chicken should definitely be tried

Keywords: Jamican jerk seasoning

 

Rib rub with Chilli flakes

Ultimate rib rub with Chilli flakes
Nutrition Information
  • Serving size: 100g
  • Calories: 156 kcal
  • Fat: 14g
  • Saturated fat: 3.3g
  • Carbohydrates: 3.4g
  • Sugar: 2.3g
  • Sodium: 0.52g
  • Fiber: 0.5g
  • Protein: 4.6g
Recipe type: Powders, rubs and flakes
Cuisine: International
Prep time: 
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Ingredients
  • Brown sugar – ¼ cup
  • Sweet paprika powder – 2 teaspoons
  • Black pepper (coarsely ground) – 2 teaspoons
  • Garlic powder – 1 teaspoon
  • Kosher salt – 2 teaspoons
  • Yellow mustard powder – 1 teaspoon
  • Onion powder – 1 teaspoon
  • Chilli flakes – 2 teaspoons (see note)
Instructions
  1. Place all ingredients in a spice grinder with the exception of the chilli flakes. Grind until any lumps have been removed
  2. Add chilli flakes and mix well
  3. Use as required and store any remaining rub in an airtight container
Notes
The heat of the chilli flakes that you use will be according to personal taste. Using flakes like Aleppo, Gochogaru and smoked Jalapenos will give you a mild result.

Using hot flakes like Birds-eye, Serrano’s or Cayenne may mean that you want to tone down how much you want to use. When working with the hotter chillies, start with a teaspoon. You can always add more when you serve the ribs but certainly won’t be able to remove the heat if you have put in too much

Keywords: Rib rub with chilli flakes

 

Easy to make Chilli powders

 

Homemade Chilli powders
Nutrition Information
  • Serving size: 100g
  • Calories: 0 kcal
  • Fat: 14g
  • Carbohydrates: < 0.5 grams
  • Sugar: 7.2 grams
  • Sodium: 0.07 grams
  • Fiber: < 0.5 grams
  • Protein: 14 grams
Recipe type: Powders, rubs and flakes
Cuisine: International
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Total time: 
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Making home-made chilli powders is really easy. It is simply a matter of grinding dried chillies into a fine powder using a spice mill. It is great fun to experiment with chilli powders by mixing different chilli varieties to achieve your perfect blend. Bottle the ground powders and add a custom label or a ribbon and you have a fantastic gift for a friend or family member
Ingredients
  • Dried Red chillies – any quantity
  • Salt - as required
  • Other ingredients that you may wish to add eg garlic flakes
Instructions
  1. Remove stalks
  2. Place chillies in a mill and grind until finely ground
  3. Place in an airtight container. Use as required
  4. For hotter powders use chillies like Scotch bonnets, Birds-eye or Cayenne.
  5. Milder versions can be made with chillies like Kashmiris, which are excellent for giving curries their characteristic red colour
  6. An example of a great blend is Cayenne and Kashmiri, where if ground together in a ratio of 5 Cayenne to 2 Kashmiri chillies, With a little salt added, you will get a fantastic general purpose chilli powder
  7. Indeed, not only can you add salt, but experiment by adding garlic/onion flakes or asafoetida powder for some interesting home-made Chilli powder results
Notes
It is essential that the chillies are completely dry before grinding is undertaken

If you want a milder chilli flake remove the seeds and white pith

Keywords: Home-made Chilli powders

For recipes to make rubs for barbeques click here

 

Chilli flakes

Homemade Chilli flakes
Nutrition Information
  • Serving size: 100g
  • Calories: 0 kcal
  • Fat: 14 grams
  • Carbohydrates: < 0.5 grams
  • Sugar: 7.2 grams
  • Sodium: 0.07 grams
  • Fiber: < 0.5 grams
  • Protein: 14g
Recipe type: Powders, rubs and flakes
Cuisine: International
Prep time: 
Cook time: 
Total time: 
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Chilli flakes are made by coarsely grinding dried chillies as opposed the fine milling required by chilli powders. It is simple to do and fun to experiment with blending different chillies to achieve different flavour profiles. Mild and hot chillies can be combined to take the heat out of but yet retain the flavour of some of the higher contenders on the Scoville chart!
Ingredients
  • Dried Red chillies – any quantity
Instructions
  1. Remove stalks
  2. Place chillies in a mill and grind until coarsely ground
  3. Place in an airtight container. Use as required
  4. For hotter flakes use chillies like Scotch bonnet, Ghost peppers, Birds-eye or Cayenne. Milder flakes can be made with Kashmiri, Aleppo or Jalapeno chillies
  5. Gochugaru , Korean red chilli flakes are produced from air-dried (taekyung) Hong gochu chillies. This is fairly mild, whereas a spicier version is made from Cheongyang gochu.
Notes
Chilli flakes are great for seasoning pizzas, pastas and eggs but can also be used add flavour to a multitude of everyday meals

Gochugaru is liberally used in Korean cooking as a general condiment and also to flavour dishes like Kimchi and Yukgaejang

It is essential that the chillies are completely dry before grinding is undertaken

If you want milder chilli flakes remove the seeds and white pith

Keywords: Chilli flakes