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Active Time
10 min
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Total Time
10 min
Ingredients
Makes about 1/2 cup
Toast fennel in a dry small heavy skillet over medium heat, shaking skillet frequently, until fragrant and a shade darker, about 2 minutes. Cool, then finely grind with remaining ingredients in grinder.
Spice rub keeps in a sealed container in a cool, dark place 6 months.
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Reviews (2)
Back to TopWe use this recipe all the time - the rub is simple to make and can be kept in the refrigerator. We use it for grilling different types of chicken - pieces, butterflied, half - with or without skin. The rub seals juices in and keeps the meat moist, including the breasts. We usually use fresh thyme and rosemary; more thyme and less rosemary.
syarfi
Seattle, WA
7/8/2016
Very tasty. Used about 1 teaspoon fresh rosemary from the garden, as I didn't have any dried. I was a little worried the fennel would overpower everything else, but the toasting mellows it. I would add a little more green pepper, or a few white or black peppercorns. Drizzled a little olive oil on leg quarters, rubbed with spices including under skin. Let sit 30 minutes and grilled. Very good.
marlana_joy
Seattle
8/23/2009
