Today is a busy day and I don’t have much time for cooking, so I made this easy, flavorful barbecue spiced chicken. For a flavor explosion, I combined different spices for the rub and used it for the marinade. It is really simple and quick to make.
Boneless and skinless chicken thighs are best to use here because they’re more flavorful and succulent. If you don’t prefer chicken thighs, you can certainly use chicken breast as long as it’s the same thickness.
Unlike traditional barbecue chicken, a quick mustard soak keeps the chicken very moist and so tender. Then the spice rub is added for more flavor. You only need at least 20 minutes to marinate the chicken. Meanwhile, you can prepare a nice side dish of salad or rice.
When I make the spice rub for this recipe, it’s plenty enough to use later for ribs or more chicken. You will only need 2 tablespoons of the spice rub in this recipe. The rest you can store in a tightly sealed spice jar and will last for 2 months. I love to use this rub on ribs and chicken.
Because I use an iron skillet on the stovetop I usually start with medium/high heat and keep an eye on the chicken. It will start to form a nice crust. But, if you notice it’s browning faster, lower the temperature to medium.
I think this barbecue spiced chicken is so flavorful and perfect to feed a whole family. What I love is you can easily prepare it for weeknight dinners or weekends. The only work you need to do is marinate and cook it in a skillet.
2Tbspbarbecue rub spice blend(see below to make the mix)
1/3cup brown sugar
1/2tsp freshly ground black pepper
In a small bowl mix together the garlic powder, paprika, onion powder, chili powder, salt, brown sugar and freshly ground black pepper. Set aside 2 Tbsp of this mix for the chicken. Store the rest in a tightly sealed spice jar for later use.
Place chicken In a shallow bowl. Add mustard and mix until chicken is well coated. Sprinkle 2 Tbsp of spice rub mix all over the chicken pieces until well coated. Cover and let marinate for at least 20 minutes in the refrigerator.
Brush the inner surface of an iron skillet with canola oil. Heat the skillet on medium/high setting. When it's hot, cook the chicken 6-7 minutes on each side. If the skillet gets too dry, add a few drops more of oil on the bottom of the skillet. Serve in a platter with an optional garnish of chopped parsley, chopped cucumber or spring onion on top.
* Use only 2 Tbsp of the spice rub mix for the chicken. Store leftover spice rub in a tightly sealed spice jar and it will last for 2 months. Use it later for ribs or chicken.