Celebrate summer year-round with these warm-weather inspired spice blends! Perfect on chicken, you'll receive two (2x) of the following blends:
Chef's Recipe for Tarragon Chicken Rub: Place 1 whole cleaned chicken on cutting board. Mix Tarragon Chicken Rub with 1/4 cup olive oil. Pour 1/8 cup of spice oil mixture into the cavity of the bird and shake. Place bird on broiler or roasting pan. Paint the remaining spice oil mixture over the entire chicken with BBQ brush, seasoning to taste. Place sheet of aluminum foil over chicken like a tent. Roast chicken on middle shelf at 35F for 2 minutes per pound. When done, remove from oven and allow to stand for 1 minutes. Slice and serve.
Chef's Recipe for Hickory Grilled Chicken: Using 6 bone in chicken breasts, sprinkle the Hickory Chicken Rub over the entire portion and place bone down on hot grill - cover. Turn the breasts at 45 degree angle at 6 - 8 minutes and continue to grill. This will create the diamond pattern of famous restaurants. Grill another 6 - 8 minutes. Paint the chicken breasts - when very firm to the touch - with your favorite BBQ Sauce and close grill for another 2 - 4 minutes. Serve with corn on the cob and watermelon.
Chef's Recipe for Balsamic Chicken Saute: Cook 12 ounces of pasta according to package directions. In a 10-inch saute pan, bring olive oil to medium high heat and place 2 chicken breasts (slice diagonally in 1/2 inch strips) in pan. Sprinkle chicken generously with entire package of Balsamic Chicken Rub and cook until done, turning frequently. To hot oil and cooked seasoned chicken, add 4 oz clean, sliced mushrooms, 1 chopped medium white onion, and 1 chopped medium bell pepper. Stir continuously. Add 1/4 teaspoon lime juice and 1/8 bunch fresh chopped parsley. Serve over cooked pasta.