Garlic Herb Rub Recipes

GARLIC HERB BUTTER

Steps:

• Beat all ingredients together with a fork until light and fluffy.
• Place on plastic wrap and roll into a log.
• Twist ends of plastic wrap to"seal" butter inches.
• Store in freezer, and cut off discs of butter as needed.
• You can store this in the fridge, but beware it will not last as long if you use fresh ingredients.
• Try adding chives, rosemary, or tarragon.

GARLIC-HERB ROASTED CHICKEN

Steps:

• With fingers, carefully loosen skin around the chicken breast, leg and thigh. Combine minced parsley, rosemary, sage, thyme, salt and pepper; rub half under skin. Place sliced garlic cloves under skin. Squeeze half of the lemon into the cavity and place the squeezed half in the cavity. , Remove papery outer skin from whole garlic bulb (do not peel or separate cloves). Cut top off garlic bulb. Place garlic bulb and herb sprigs in the cavity. Skewer chicken openings; tie drumsticks together with kitchen string., Place chicken breast side up on a rack in a roasting pan. Squeeze the remaining lemon half over chicken; rub remaining herb mixture over chicken., Bake, uncovered, at 350° until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/2 to 1-3/4 hours (cover loosely with foil if chicken browns too quickly). If desired, baste with pan drippings. , Cover and let stand for 15 minutes. Remove and discard garlic, lemon and herbs from cavity before carving.

GARLIC AND HERB-RUBBED LAMB CHOPS

Steps:

• Gather the ingredients.
• In a large baking dish, toss the lamb with the olive oil, garlic, black pepper, red pepper flakes, rosemary, oregano, and thyme.
• Once the chops are evenly coated, cover and refrigerate for at least 4 hours or up to overnight.
• Preheat grill, grill pan, or broiler.
• Remove chops from marinade and salt both sides generously.
• Cook about 5 to 6 minutes per side for medium-rare (will vary depending on thickness).
• Scatter with fresh parsley and mint.
• Let rest for 5 minutes before serving.

ROSEMARY GARLIC RUB

Steps:

• In a small bowl, mix black pepper, kosher salt, fresh rosemary, dried rosemary and garlic. Gradually stir in enough olive oil to form a thick paste. Rub into desired meats before grilling.

FRESH HERB RUB

Steps:

• In a small bowl, combine all ingredients. Rub over chicken, salmon steaks (about 1 tablespoon for each serving) or sprinkle over lightly oiled vegetables (such as summer squash, onions and sweet red peppers). Cover and refrigerate for 30 minutes. Grill or broil as desired.

GARLIC HERB RUB

Steps:

• In a small bowl, combine all ingredients. Rub 1 tablespoon herb mixture on 1 pound of meat and cook as desired.
• To store: If using fresh lemon peel, store in an airtight container in the refrigerator up to 1 week or freeze up to 1 month. If using dried lemon peel, store in anairtight container at room temperature up to 6 months.

GARLIC HERB BEER BUTT CHICKEN

Steps:

• Rinse chickens and pat dry inside and out with paper towels. Rub skin of chickens with 1/4 cup softened butter. Mix paprika, garlic powder, and black pepper in a small bowl and sprinkle chickens with about half the seasoning mix. Reserve remaining seasonings for later step.
• Make a small hole in the skin between the breast and leg of each chicken; use your finger to loosen breast skin and push 1 or 2 cloves of garlic beneath the breast skin. Place parsley, oregano, and thyme in the cavity of each chicken. Let the chickens marinate 1 hour, or up to overnight refrigerated.
• Preheat grill for low heat and lightly oil the grate.
• Place 2 garlic cloves into each partially full can of beer and remove herbs from chicken cavities; stuff the herbs into the beer cans. Spray each chicken with cooking spray and sit the chickens up on the beer cans, inserting cans into the cavities to hold chickens upright.
• Place a large section of aluminum foil on grill; stand chickens up on the foil. Baste chickens with 1/4 cup melted butter and sprinkle with remaining seasoning mix.
• Grill chickens until an instant-read meat thermometer inserted into a thigh of each bird reads 180 degrees F (80 degrees C), about 2 hours.