Skip to main content

BBQ Chicken Rub

Yup, chicken again! Don't be surprised if we start clucking soon. We do tend to eat quite a lot of chicken anyway, but we recently hit a good sale on whole chicken legs so we took full advantage of it.

What's bbq chicken without seasoning? Only thing is we are cutting our sodium intake these days. Most bought mixes are absolutely full of sodium... not heart healthy! So... I searched online and found a low sodium rub at :

Rub #2 - The Mild One
A sweeter, less spicy rub for grilling and smoking.

1/2 c Paprika
2 T Black Pepper,Freshly Ground
1/3 c Brown Sugar
2 T Chili Powder
2 T Onion Powder
2 T Garlic Powder

Mix well, store in a cool dark place.

Yield: 22 Servings

'The Mild One' was rubbed on the chicken and grilled to perfection. Of course I took the fat off first! It was very tasty and crusted nicely on the outside, but was moist and tender on the inside. I served it with Corn on the Cob with just a little chili seasoning sprinkled over them and some drained & rinsed canned green beans and mushrooms. I know it won't get all the sodium off them by rinsing canned veggies under water, but at least it's an effort. Once our stock in the pantry is used up I will start buying 'no salt added' veggies.


Post a Comment

Popular posts from this blog

Aztec Blend

I was at the Bulk Barn last week and decided to try out one of their rice blends. It is Aztec Blend #1656. It includes colusari red rice, long grain brown rice, split peas, and amaranth. I had no idea what some of those ingredients were but figured anything's worth a try, right? When I got home I looked up colusari rice & amaranth. Colusari rice is a burgundy-colored chewy rice that has a light nutty-popcorn-like flavor and amaranth is actually an herb.

It was very simple to prepare & actually pretty good. The peas were a little crunchy which added nice texture. I was surprised that both kids really liked it.

Banna-Nutella Tortilla Wrap

While standing in the grocery store line last week I was flipping through a cooking magazine and came across this idea.  I thought it was the perfect after school surprise for Christian.

First I spread the nutella on a tortilla.

Then I put a peeled banana on it.

Rolled it up...

...and it was ready to eat.

Christian shared it with his little brother and they both gobbled it up.  A little messy... for Alexander especially, but worth it.

Asian Cabbage Mango Slaw

I saw this recipe and knew that we had to try it!  Actually, this recipe was my inspiration behind having an Asian-inspired BBQ meal.  The idea of mango in my slaw felt very summery to me and it was a great way to have a BBQ side without the calories of our typical mayo-based salads.

It was a pretty simple dish to make.  Below, you'll see everything tossed in the bowl.  FYI, I shredded the cabbage with a knife and the carrot with a box shredder. 

The marinade called for rice vinegar (which I didn't have), but I had just learned that I could sub with white wine vinegar. Mixed it all up and threw in some sesame seeds and it was ready.  I put it in the fridge for a few hours, but I could've just given it 15 minutes to let the flavors marinade a little. Asian Cabbage Mango Slaw (6 servings.  Serving Size 1/2 cup) 2 cups shredded cabbage 1/2 cup shredded carrots 1 mango a bunch of green onions, chopped 3 tbsp rice vinegar, I used white wine vinegar 1/2 lime, juiced 1 tbsp soy s…