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 More recipes with Morton^® Coarse Kosher Salt

Prep Time: 15 Minutes
Servings: Makes 1/4 cup

Directions

Combine all ingredients in small bowl. Store in airtight container in cool dry place until needed.
Chicken or lamb – Brush chicken pieces or lamb chops with oil; rub about
1 teaspoon Indian Rub on chicken piece or lamb chops. Use additional Rub for whole bird or large lamb roast. Allow to marinate in refrigerator at least 30 minutes. Proceed to bake, broil ** or grill until chicken is cooked through and juices run clear. (*** Internal temperature -- 170° F. for poultry breast pieces; internal temperature -- 180° F. for poultry thighs and wings). or until lamb is cooked to desired doneness (Medium rare, 145° F.; Medium, 160° F. or Well Done, 170° F.).



Tips:


* If prepared blend is not available, substitute 1/2-teaspoon black pepper and 1/2-teaspoon cayenne pepper.
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**Broil chicken or meat on low heat so Spice/Rub does not burn.
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***Internal temperature for whole chicken – 180° F.
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Internal temperature guidelines courtesy of USDA Food Safety Facts.
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Variation: - Spice paste - Mix 1 tablespoon Spice/Rub with 3 tablespoons peanut oil.