Love this recipe. We have used this twice now for grilling chicken. The next time we fire up The Big Green Egg for a pork tenderloin, I am going to try this. I doubled this recipe and turned it into a pasty marinade by adding safflower oil. I finely ground the rub in a spice grinder and mixed in twice the oil as volume of spices; I then let the favors meld in the fridge for a few hours. The second time we used this, the marinade had been in the fridge for a few days and just got better with age. The spice combo was so flavorful that I wanted the marinade to be thick enough to leave a smooth, non-powdery coating on the meat. I marinated boneless, skinless chicken breasts for a couple of hours in a zip top bag. We seared the breasts on a 500 degree grill (closed the lid) for 5-6 minutes per side. Before slicing, I let the chicken rest for 15-20 minutes before slicing and serving. I am looking for the perfect cool sauce to serve with this. Yum! Thanks for posting this.
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Love this recipe. We have used this twice now for grilling chicken. The next time we fire up...