I recently received a generous portion of dry rubs from Dead Rooster Co., Black Gold Coffee Dry Rub and Olde Tymers Savory Herb Dry Rub. (The coffee rub will be discussed in the next post.) My husband, Kevin, and I are hosting some of our family and friends from out of town this week. As I will be spending a lot of time in the kitchen, I decide to use those rubs for the different meals I will be making and in different applications. I know most people defer to smoking or barbecuing their rubbed meat. I, however, decide to do something different, something closer to my mediterranean roots. Even though we have the Big Green Egg that moonlights as a smoker, I decide to use it to char grill a protein covered with those new rubs I received, instead.
After smelling and tasting the savory herb dry rub, I make the decision to use it on chicken. I butterfly two chickens, brine them for two days, lather them with extra virgin olive oil and the rub, leave them in the refrigerator overnight, then char grill them. The flavor is amazing! The charcoal truly compliments the savory light, yet assertive flavor of the rub. The fresh sent of citrus kissed with a hint of smokey cumin is equally as intoxicating! All I can say is … we loved it!
Another important thing to mention is the absence of preservatives, additives, and artificial flavor enhancers of any kind. The only ingredients listed on both packets are salt, herbs, and spices. As I am always quite picky about what I feed my family, I will definitely be using these rubs more often.
3 quarts Water
1/2 cup Salt
1/2 cup brown Sugar
6 sprigs Thyme
2 sprigs Oregano
1 Bay Leaf
5 cloves Garlic
1 tablespoon Black Pepper – whole berries
2 butterflied Chickens – backbone taken out
In a large enough sauce pan, bring the water, salt, brown sugar, thyme, oregano, bay leaf, onion, garlic, and black pepper to a boil. Turn the stove off and allow the brine to cool to room temperature. You may want to add some ice to speed the process. Rinse both chickens, remove their backbones (or have your butcher do it for you), and place them in a container. You may reserve the backbones to make chicken stock at a later time, by placing them in an airtight container or plastic bag, and putting them in the freezer. Add the cooled brine and cover the container. Place the covered container in the refrigerator for 24 to 48 hours.
3 cups Italian Parsley
3 cups Cilantro
1 cup Mint
1/2 teaspoon Red Chili Flakes
4 Garlic cloves
1/4 cup Red Wine Vinegar
2 tablespoons Lemon Juice
1 cup Extra Virgin Olive Oil
1 teaspoon Salt
1/2 teaspoon freshly ground Black Pepper
Begin by washing and thoroughly drying the parsley, cilantro, and mint. You may either finely chop them, or use a food processor to do the work for you. I took the lazy way out and used the food processor. So, in a food processor, begin by pulsing the parsley, then the cilantro, and finally the mint. With a microplane grater, grate the garlic into the food processor. Add the chili flakes, red wine vinegar, lemon juice, salt, and pepper, and pulse everything just enough to get all the ingredients combined together. Transfer the herb mixture into a bowl, then add the olive oil, and stir. I suggest making the chimichurri a few hours to a day in advance, as it will taste better as the flavors meld together.
CHAR GRILLED CHICKEN WITH OLDE TYMERS SAVORY HERB DRY RUB
2 brined Chickens
4 tablespoons Extra Virgin Olive Oil
5 tablespoons Savory Herb dry rub
2 cups Chimichurri
4 + cups Arugula – 1 cup per person (optional)
Remove the chicken from the brine, and dry it with paper towels. Lather both chickens under and over the skin with extra virgin olive oil. Then, massage in the rub, again, under and over the skin. Place the chickens in a container, cover them with plastic wrap, and place them in refrigerator overnight. This allows the flavor of the rub to penetrate the chicken skin and flesh.
Before grilling the butterflied and rubbed chickens, leave them at room temperature for at least 30 minutes, before putting them on the grill. Grill the chickens, then leave them to rest for about 10 minutes, covered in aluminum foil. Meanwhile, cut each lemon into quarters or wedges.
Plate the chickens however you prefer. You may plate them as a whole or in pieces. As I was serving dinner to my family and friends, I decide to plate them in quartered pieces over arugula, and topped with the chimichurri sauce. Garnish with a lemon wedge. The chimichurri and lemon wedge serve as a dressing for the arugula. I hope you enjoy this dish as much as my family, friends, and I have. Bon Appétit!