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Epicurious
Gourmet

Chicken Spice Rub

By Paul Grimes

3.3

(3)

Cooks' notes:

Spice rub keeps in a sealed container in a cool, dark place 6 months.

Recipe information

  • Total Time

    10 min

  • Yield

    Makes about 1/2 cup

Ingredients

3 tablespoons fennel seeds
2 tablespoons dried green peppercorns
1 1/2 tablespoons dried thyme
1 tablespoon dried rosemary
2 Turkish bay leaves or 1 California
1 tablespoon kosher salt
Equipment: an electric coffee/spice grinder

Preparation

  1. Toast fennel in a dry small heavy skillet over medium heat, shaking skillet frequently, until fragrant and a shade darker, about 2 minutes. Cool, then finely grind with remaining ingredients in grinder.

TagsCondimentChickenPoultryQuickEasyMake AheadGourmet
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