I’ve been trialing a new poultry rub recipe I’m developing for chicken and turkey. Have tried it several times and I just kept increasing several of the ingredients as well as eliminating one that added nothing to the flavor profile. I think it’s about right for my palate now. I am quite pleased. I have tested it on oven baked cut-up chicken parts and liked that method best, as the rub gets on more surfaces of the chicken flesh that way. But last night I tested it on an air-fryer whole roasted chicken. That was moist and delicious, but the seasoning does a better job on individual pieces, in my opinion. Can’t wait to try this on duck! This recipe is suitable for all phases of Atkins and other Keto programs. It is also OK for Paleo and Primal Blueprint followers.
NOTE: My husband is on a low-sodium diet, so you will notice my spice blends have little salt (if any). I can always add salt at the table if I want more. You may want to increase the salt in the blend itself for your family’s palate. 🙂
2 T. Spanish paprika (regular is OK, but lacks the smoky flavor I love)
1 T. chili powder
2 T. onion powder
1 T. garlic powder
1 T. black pepper
2 t. dried crushed sage leaf
2 t. dried crushed basil
2 t. dried crushed oregano leaf
1 t. sea salt
DIRECTIONS: Mix all ingredients on a paper plate. Stir well. Fold plate and pour all into a spice jar (with a lid). Close lid and shake well to distribute ingredients evenly. Use about 1 T. on a whole (or cut up) chicken.
NUTRITIONAL INFO: Makes about 9 T. of the rub (or 27 tsp). Each teaspoon contains:
6.44 cals, 0.15g fat, 1.37g carbs, 0.5g fiber, 0.87g NET CARBS, 0.26g protein, 89.6 mg sodium