A little spicy, a lot of flavor!
This Mardi Gras chicken is the answer to “what should we have for dinner?” It’s fast to make, no fuss, and absolutely delicious. This recipe is with chaffles, but the chicken pairs well with almost anything: broccoli, salad, or even fries. Since I’m making it with waffles, I’m calling for boneless, but the rub goes superb with wings, bone in thighs, and even an entire chicken – but the beauty is with the thighs. Darker meat really shines as you can set it in the oven and just let it cook as it takes a lot to overcook dark meat chicken!
What chicken can I use?
You can use any cut of chicken, but dark meat works exceptionally well. Since chicken breasts and tenders tend to have a fine line between juicy, they’re always difficult to cook. However, dark meat is the starling of baking: it’s cheap, difficult to overcook, and full of flavor. Why else? Because if you’re not sure if it’s cooked yet, simply leave it in the oven for another 10-15 minutes – it isn’t likely to dry out.
How long can I store the rub for?
The rub is made up of dried spices – so in reality, it will store for a long long time. Sure flavors decrease over time with dried spices, but I still have spices from over five years ago that I use sparingly. If you plan on storing the rub for a while or simply having some around for when the inspiration strikes, a mason jar works really well as it’s spacious, made of glass, and has a great airtight seal.
To make the rub will require a quite a bit of spices. If you’re looking for measuring spoons, I can highly recommend the Cuisipro Measuring Spoons set – these are a tad on the expensive side, but I absolutely love them (and it should be a lifetime buy).
- They have no edges where food can get caught
- They can stand flat on the counter with ingredients in the bowl (works great when baking and you have a little vanilla extract in there)
- Narrow bowl means no issues getting into most spice jars (except for the tablespoon size, that one is large!)