Chewin'

the News

August 2005

Blackened Chicken Rub

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Recipes:	1	2	3	4	5	6
Servings:	6	12	18	24	30	36
Ingredients:
Paprika	2 t.	1 T. + 1 t.	2 T.	2 T. + 2 t.	3 T. + 1 t.	4 T.
Garlic powder	1 t.	2 t.	1 T.	1 T. + 1 t.	1 T. + 2 t.	2 T.
Onion powder	1 t.	2 t.	1 T.	1 T. + 1 t.	1 T. + 2 t.	2 T.
White pepper	1/2 t.	1 t.	1-1/2 t.	2 t.	2-1/2 t.	3 t.
Black pepper	1/2 t.	1 t.	1-1/2 t.	2 t.	2-1/2 t.	3 t.
Salt	1/2 t.	1 t.	1-1/2 t.	2 t.	2-1/2 t.	3 t.
Dried oregano	1/2 t.	1 t.	1-1/2 t.	2 t.	2-1/2 t.	3 t.
Dried thyme	1/2 t.	1 t.	1-1/2 t.	2 t.	2-1/2 t.	3 t.
Cayenne pepper	1/4 t.	1/2 t.	3/4 t.	1 t.	1-1/4 t.	1-1/2 t.
Chicken breast, boneless	1-1/2 lbs.	3 lbs.	4-1/2 lbs.	6 lbs.	7-1/2 lbs.	9 lbs.

Assembly Directions:

Combine spice rub ingredients in a mixing bowl.

Freezing Directions:

Place chicken breast in freezer bag. Place the spice rub in rigid container or freezer bag. Seal, label and freeze.

Serving Directions:

Thaw chicken in refrigerator. Sprinkle spice mixture on chicken pieces before barbecuing. Store remaining spice mixture for another meal.

Nutritional Info: 

Per Serving: 141 Calories; 3g Fat (20.5% calories from fat); 26g Protein; 2g Carbohydrate; trace Dietary Fiber; 69mg Cholesterol; 239mg Sodium. 

Exchanges: 3-1/2 Lean Meat.

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