Okay y’all… this is truly legit. I catered a Taco Bar at an event a little while back and did my go-to pulled pork. But I could have cared less about that deliciously moist slow cooked pulled pork next to this guy. It is an Ancho Chile, Brown Sugar Dry Rub. And I put it on chicken. Seriously, I could eat it all day long. I am a girl in love! Like seriously in love with this dry rub on boneless skinless chicken thighs. And since it has brown sugar and salt, it also acts as a dry brine. And that my friends seals the moisture into your meat, making it extra moist. Sorry for the over usage of the cringe worthy word moist. But it is a great descriptor here. This has the perfect balance of mild heat and sugary sweetness.
In this recipe, I made a mason jar worth, so you will even have some for future use! Whether you are making a chicken salad (like I did pictured above), a chicken sandwich, chicken bowl or chicken taco, this really is the perfect dry rub for whatever the culinary occasion. (P.S. That salad was super scrumptious. I am putting it up there with my favorite salads that I have made.)
Anyway, this rub is easy as 1,2,3,4,5,6,7, 8, 9 or something like that.
1/2 cup brown sugar
1/2 cup ancho chile powder
2 tbsp salt
1/4 cup garlic powder
2 tbsp cinnamon
1/4 cup onion powder
2 tbsp corriander
1/2-1 tsp cayenne (not pictured below, but if you want more heat, add it)
1) Add you meat to a lidded mixing bowl and lightly coat it in some olive oil.
2) Add a generous amount of the rub. You really want it to cover the chicken. It may seem like it is too much, but it is not, I promise.
3. Mix everything together so that the meat is evenly coated.
4. Let sit for 2 to 12 hours. I like to do mine over night so that it really helps to dry brine the chicken and infuse it with flavor.
5. I prefer to grill, but you can always chose a different method if you so chose.
You will have some left over for next time. And don’t worry, there will be a next time!