How about this for the big kahuna of a spice rub. No less then 16 different spices for a chicken rub. Bobby Flay goes big on this rub. He has great style—simple food with big bold flavors that the majority of us can make.
This spice rub takes chicken to a whole new level. Bobby uses four different types of chili to help layer the flavor. Ancho chile is a large dried pablano chili and has a mild fruity flavor with notes of coffee, tobacco, wood and raisin. The pasilla chile adds a fruity herb like note with a faint licorice undertone. Cayenne pepper is a pepper in the capsicum annuum family and empowers a uniform orange or red color and consistent heat to the rub.
Behind the heat chile de arbol has a tannic, smoky, slightly earthy flavor. All the other spices add a little something something to create this wonderful spice rub. When I was putting this together, I felt like I was a mad scientist. Now if you don’t have all the spices on hand, Bobby does sell it in a jar for $7. It was a great topic of conversation last night. We played the game, can you name all the spices? No one came even close.
4 Comments
“I tried this rub last night, it was fantastic! ”
—John, about 1 year ago
“Cayenne pepper is not a blend of chiles ffs. It's a pepper in the capsicum annuum family. If your market sells a spice blend called cayenne they should be persuaded to take it off the shelf.”
—Andrew, about 1 year ago
“I just saw this last night on Throwdown. I can't wait to try it next time. ”
—Michael, 5 months ago
“A friend made this last night and it was AWESOME!! He used both chicken and beef (carne asada) and we put it on tacos! AMAZING!! He didn't use ground fennel seeds, but there was definitely no lack of flavor because of it.”
—Janet, 5 months ago