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.

Tricolor Thai Salad with Zucchini & Yellow Squash

We love zucchini and yellow squash however we've ever only cooked them.  We've cooked them in butter, cooked them with canned tomatoes, and grilled them, but raw?  I was unsure about making a salad with them raw, but was willing to give it a try. So, I cut half a bell pepper, half a zucchini, half a yellow squash into matchstick pieces, 1/2 tablespoon of chopped mint and chopped half a teaspoon of cilantro. If you like cilantro you could probably add more.

The dressing recipe that I had called for rice vinegar, but I didn't check before I went grocery shopping - I had none! A quick google search and I learned to use white wine vinegar as a substitute. Also, I needed chili garlic paste. I only had straight up chili paste so I added some minced garlic to the dressing instead.
Mixed it all together and stuck it in the fridge until supper.
The bright colors made the salad very appealing to the eye and it taste so nice and fresh.  The little hint of mint here and there was yumm…