Maggie’s Menu: Smoked Chicken with Dry Rub + Happy New Year!
Maggie’s Menu: Smoked Chicken with Dry Rub + Happy New Year!
Message from Maggie:
Happy 2018 from freezing DC!
This year we rang in the new year a bit more quietly (but with some newborn cries) and focused more on food- and feeding our new girl, Summer. Our menu included this rack of lamb recipe and some interesting veggie sides.
Our new years day consisted of football, friends, and food, too. We tried a dry rub on chicken breasts and it was a hit! Happy new year to you- hope its your best year yet.
Ingredients:
- 2 chicken breasts
- 1 tablespoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon ground ginger
- 1 teaspoon cumin
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- ½ teaspoon ground black pepper
Instructions:
- Turn your smoker to 250 degrees and allow it to warm up.
- In a small bowl, add all of the spices and mix to combine. Sprinkle evenly over the chicken and use your hands to lightly press the spices into the chicken. (Note: If you have the time, you can refrigerate your rubbed chicken for up to 24 hours.)
- Place chicken on the smoker and allow chicken to smoke for 1 to 1.5 hours, depending on the temperature of your smoker.
- Remove chicken when it registers 165 degrees on the inside.
Allergens:
- This recipe is dairy free.
- This recipe is gluten free.
- This recipe is nut free.
- This recipe is soy free.
Photographs:
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