This sweet and savory rub for grilled chicken relies on ingredients you most likely have in your kitchen already — brown sugar, dry mustard, and onion powder — making it a quick recipe for not just the coming weekend but also a night when you're not sure what you're making for dinner.
For me, that's almost every night...
So Check this out-
- teaspoon(s) light brown sugar
- 2 teaspoon(s) dry mustard
- 1 teaspoon(s) onion powder
- 1/2 teaspoon(s) kosher salt
- 1/4 teaspoon(s) white pepper or freshly ground black pepper
- 1 pound(s) boneless, skinless chicken breast or wings.
- Combine brown sugar, dry mustard, onion powder, salt, and pepper in a small bowl.
- Coat both sides of chicken with the rub up to 30 minutes before grilling or broiling.
- Preheat grill to medium-high or position a rack in upper third of oven and preheat broiler.
- To grill: Oil the grill rack (see Tip). Grill the chicken, turning once, until an instant-read thermometer inserted into the thickest part registers 165 degrees F, 4 to 8 minutes per side.
- To broil: Line a broiler pan (or baking sheet) with foil and coat with cooking spray. Place the chicken on the foil. Broil, watching carefully and turning at least once, until an instant-read thermometer inserted into the thickest part registers 165 degrees F, 10 to 15 minutes total.
Exchanges: 3 lean meat.
Tip: Oiling a grill rack before you grill foods helps ensure that the food won't stick. Oil a folded paper towel, hold it with tongs, and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to coat the food with cooking spray.