Curry-Cumin Spice Rub

Published July 1, 2002.

Why this recipe works:

We set out to create savory, robust spice rub recipes for chicken that would give us deeply browned crusts filled with complex, concentrated flavors. For speed and ease, we chose preground spices (the dry heat of a grill toasts the spices right on the chicken) and added only a modest amount of… read more

We set out to create savory, robust spice rub recipes for chicken that would give us deeply browned crusts filled with complex, concentrated flavors. For speed and ease, we chose preground spices (the dry heat of a grill toasts the spices right on the chicken) and added only a modest amount of salt. Using preground spices had another advantage: They proved to have excellent sticking power.

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makes about 1 cup

Ingredients

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