Roasted Chicken With Chipotle Cocoa Rub Recipes

CHIPOTLE COCOA-RUBBED SALMON

Steps:

• Preheat the broiler to low. Place an oven rack in the upper third of the oven. Line a baking sheet with parchment paper.
• Stir together the House Seasoning, chile powder and brown sugar in a small bowl. Pat the salmon fillets dry and place skin-side down on the prepared baking sheet. Brush the top of each filet with olive oil and then rub the spice mixture over the top and sides.
• Broil until the salmon is not quite cooked through and feels firm to the touch, about 10 minutes. Sprinkle with sea salt before serving.
• Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl.

CHIPOTLE DRY RUB

Steps:

• Mix the brown sugar, ground chipotle, paprika, mustard powder, cumin, and salt together in a bowl.

COCOA RUB

Steps:

• Stir the salt, cocoa powder, white sugar, brown sugar, garlic powder, onion powder, cumin, chili powder, and black pepper in a small bowl until combined. Store in an airtight container.
• To use, rub 2 to 3 teaspoons of the spice mixture onto a serving of meat, and let stand at least 10 minutes before cooking.

ROASTED CHICKEN RUB

Steps:

• Stir celery flakes, salt, paprika, garlic powder, onion powder, thyme, sage, black pepper, rosemary, and cayenne pepper together in a bowl. Transfer spice mixture to a spice grinder or food processor and blend until smooth.

CHICKEN WITH COCOA RUB

Steps:

• Heat oven to 375 degrees F. Place a heavy-bottom, ovenproof skillet over medium heat. Combine rub ingredients, brown sugar through olive oil, in a food processor until smooth, about 1 minute.
• Spray chicken with cooking spray and place in skillet (with the side that has the skin removed facing down). Cook until browned, about 5 minutes. Turn off heat and flip chicken and coat the browned side with cocoa mixture. Place skillet in oven and cook until chicken is cooked through, about 15-20 more minutes.

ROASTED CHICKEN BREASTS WITH CHIPOTLE, CUMIN, AND CILANTRO

Steps:

• Adjust oven rack to middle position; heat oven to 450 degrees.
• Line bottom of broiler pan with foil, place broiler pan rack on top; set aside.
• In small bowl, mix minced chipotle chiles in adobo, ground cumin, chopped fresh cilantro leaves, 1/2 teaspoon salt, and butter until combined.
• Sprinkle underside of chicken breasts liberally with salt and pepper.
• Gently loosen bottom portion of skin covering each breast. Using small spoon, place a quarter of softened butter under skin, directly on meat in center of each breast half. Using spoon, spread butter evenly over breast meat.
• Rub skin of each whole breast with 1 1/2 teaspoons oil and sprinkle liberally with pepper.
• Set chicken breasts on broiler pan rack, propping up breasts on rib bones.
• Roast until thickest part of breast registers 160 degrees on instant-read thermometer, 35 to 40 minutes.
• Transfer chicken to cutting board and let rest 5 minutes. Carve.
• Serve immediately.

ROASTED CHICKEN WITH CHIPOTLE COCOA RUB

Steps:

• Combine Diamond Crystal® Kosher Salt, brown sugar, white sugar, cocoa powder, and chipotle chili powder in a medium sized bowl; stir well. Transfer to a sealable airtight container; set aside until needed. Spice blend will hold for 6 to 9 months at room temperature.
• Preheat oven to 350 degrees F (175 degrees C).
• Rinse chicken and lightly dry off with paper towel. Place chicken in a heat-proof baking dish.
• Liberally rub approximately 1/2 cup seasoning onto chicken; apply at least 30 to 60 minutes prior to cooking. If not cooking within the hour, cover and refrigerate. (If removed directly from fridge, allow to sit at room temperature for 15 minutes.)
• Drizzle and gently rub chicken with oil.
• Roast in the pan to an internal temp 160 degrees F, approximately 1 hour 15 minutes.
• Allow to rest for 20 to 25 minutes before carving or serving.

ROASTED CHICKEN WITH CHIPOTLE COCOA RUB

Steps:

• Combine Diamond Crystal® Kosher Salt, brown sugar, white sugar, cocoa powder, and chipotle chili powder in a medium sized bowl; stir well. Transfer to a sealable airtight container; set aside until needed. Spice blend will hold for 6 to 9 months at room temperature.
• Preheat oven to 350 degrees F (175 degrees C).
• Rinse chicken and lightly dry off with paper towel. Place chicken in a heat-proof baking dish.
• Liberally rub approximately 1/2 cup seasoning onto chicken; apply at least 30 to 60 minutes prior to cooking. If not cooking within the hour, cover and refrigerate. (If removed directly from fridge, allow to sit at room temperature for 15 minutes.)
• Drizzle and gently rub chicken with oil.
• Roast in the pan to an internal temp 160 degrees F, approximately 1 hour 15 minutes.
• Allow to rest for 20 to 25 minutes before carving or serving.