Copycat SWEET & SPICY Shake ‘n Bake BBQ CHICKEN RUB
2 TB dark brown sugar
1 TB garlic powder
1 TB Creole seasoning (i.e. Tony Chachere’s or Zatarain’s)
1 TB chili powder
2 tsp. dried grated lemon or orange rind
1/2 tsp. ground cumin
1 tsp. Kosher salt
1/4 tsp. black pepper
1/2 tsp. smoked paprika
Whisk together all of the ingredients in a small bowl. Store in your pantry in a jar with a tight lid. Use as a rub on chicken or pork chops. This makes enough for about 4-5 thighs
Preheat oven to 400. Line a rimmed baking sheet with foil and spritz with non-stick baking spray. Trim all excess hanging skin from the chicken thighs.
Put as much chicken rub as you think you'll need (depends how many thighs you have) into a plastic bag (I use the ones from the produce department at grocery store). Put in 2 thighs at a time; hold the bag tightly closed and shake until the thighs are evenly coated with the rub. Put them in a single layer (upside-down) on the prepared pan.
Bake for 20 minutes, then flip them over. Bake for another 20-30 minutes, until chicken is done. (if you do wings or drumsticks, they will take less time ~ breasts may take longer)
TIP: I cut 1 large russet potato into chunks and put it into a plastic bag ~ drizzled with extra-virgin olive oil, Kosher salt, pepper and some herbs. Hold the bag tightly closed and shake to coat the potato cubes. Then put the potato cubes around the chicken on the same pan. Bake for the same length of time as the chicken. (If you want, you can flip the potatoes at the same time that you turn the chicken over.) 1 potato will serve 2 people.