Good Chicken Rub?

[backcountry]

Looking for a bit of a twist on a regular dry rub for chicken. Going to a remote smowmobile in only cabin this weekend for a fishing trip and I'm in charge of the meat on Saturday night. I want to do 1/4 chickens with a bit of kick.

Any suggestions on a rub recipe with a bit of kick? I'd like to use some of my Mango Chipotle spice in the mix to add a bit of a smokey hint, but that's where my creativity is running short. It's been a couple months since I've fired up a grill or smoker...

 

[fishawn]

Jerk Chicken is my personal Fav, especially if you can get the seasoning/paste/marinade to really penetrate.... There are lots of Jerk Recipe's out their, I usually just wing it with a combination of the ones I'm look at when I make up a paste marinade. Maybe add your Mango Chipotle to some Jerk paste?

 

[olewarthog]

I tend to keep my chicken simple. I do one of three ways:

1.Rub the skin with EVOO & dust it with salt & Tony Chachere's Creole spice.
2. No rub, but mop the skin several times with 4 parts butter/margarine to 1 part vinegar with salt & black pepper.
3. EVOO, salt & pepper then brush with BBQ sauce at the end.

 

[backcountry]

Thanks guys. I had thought of maybe just removing the skin before dusting them and putting them in a ziplock to really let the flavors penetrate, but I don't want it to dry out on the grill either... So I might go the wet route.

Jerk paste sounds interesting. Given that we're kind of roughing it in the backcountry, the simpler the better. Which is why I was thinking of just having it pre-seasoned in a ziplock and just grill and eat.

 

[tn_bbq]

Try a can of chipotle peppers in adobo sauce (check the latino section of the grocery stores).

Dice or blend into a nice, spicy marinade.

 

[backcountry]

TN_BBQ, wicked idea! I couldn't find Jerk Paste at the Safeway, but I found some canned chipltle peppers like you mentioned. Put them in the food processor, added olive oil, a bay leaf, garlic, thyme, tequila and lime... Bagged the chicken for 48 hours in the stuff and slow cooked it on the grill...

Wow! Welcome to Flavor Town... Certainly going to do that again. Might even try it on the next batch of fried chicken. Imagine a coating of batter on top of that?

 

[mballi3011]

I too am voting for the Jerk Chicken. Have you tired to look up a good jamacian jerk recipe like this one maybe: I have some stuff that I bring back from Jamacia when we go each year. Theses are close to what I have and they are really good and give a nice flavor with as much heat as you want too.
http://bbq.about.com/od/marinaderecipes/r/bln0402b.htm
http://bbq.about.com/od/rubrecipes/r/ble10314a.htm