Wet Rub For Poultry Recipes

JAMAICAN WET JERK RUB

Jamaican Wet Jerk Rub image

Authentic and easy. Rub it on pork, chicken, or beef and serve with rice and warm flour tortillas for a great meal.

Provided by 2Bleu

Categories Caribbean

Time 5m

Yield 1 cup, 16 serving(s)

Number Of Ingredients 20

Ingredients

8 green onions, finely chopped (about 1 cup)
1 habanero pepper, steamed and finely chopped
2 tablespoons peanut oil
3 garlic cloves, chopped
1 cup brown sugar
2 tablespoons smoked paprika
2 teaspoons fresh thyme
2 teaspoons fresh basil
2 teaspoons ground ginger
2 teaspoons coriander
1 teaspoon chili powder
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground cumin
1/2 teaspoon ground nutmeg
1/2 teaspoon crushed red pepper flakes
1/2 tablespoon black pepper
1 teaspoon salt
1/2 teaspoon lime juice

Steps:

Combine all the ingredients in a blender (or use an emmulsion blender). Blend into a thick, chunky paste. Refrigerate for at least 2 hrs for flavors to blend. (You can also opt to just mix well for a chunkier rub).
The mixture will keep in a tightly sealed container in the refrigerator for several months.

Nutrition Facts : Calories 76.8, Fat 1.9, SaturatedFat 0.3, Sodium 154.8, Carbohydrate 15.5, Fiber 0.8, Sugar 13.7, Protein 0.5

ADOBO MOJADO - WET RUB FOR MEATS AND POULTRY

Adobo Mojado - Wet Rub for Meats and Poultry image

Wet adobo will keep 5 to 6 days in the refrigerator, which gives you a chance to try it on anything you like from fish fillets and pork chops to turkey cutlets and steaks. This is not shy or subtle but a very _up in your face_ rub.

Provided by SusieQusie

Categories Mexican

Time 10m

Yield 1/2 cup

Number Of Ingredients 6

Ingredients

12 garlic cloves, peeled
1 1/2 tablespoons fine sea salt or 1 1/2 tablespoons kosher salt
1 tablespoon black peppercorns
2 tablespoons dried oregano
2 tablespoons olive oil
2 tablespoons white wine vinegar

Steps:

Pound the garlic cloves and salt to a paste using a mortar and pestle. (The salt keeps the garlic from flying all over the place as you pound them together.).
Add the peppercorns and oregano, pounding well after each to incorporate them into the paste. Come on! Really work out those aggressions! Pound!
Stir in the olive oil and vinegar.
Slather on chicken, steak, chops, etc. then refrigerate for at least an hour. Grill or bake as you prefer.

Nutrition Facts : Calories 621.4, Fat 55.6, SaturatedFat 7.8, Sodium 20841.9, Carbohydrate 31.5, Fiber 6.7, Sugar 1.2, Protein 5.9

YOGURT WET RUB FOR CHICKEN

Yogurt Wet Rub for Chicken image

Provided by Katie Lee Biegel

Categories condiment

Time 5m

Yield 1 cup

Number Of Ingredients 8

Ingredients

1 cup Greek yogurt
1 teaspoon turmeric
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon freshly ground black pepper
Zest and juice of 1 lemon

Steps:

Mix the yogurt, turmeric, paprika, salt, garlic powder, onion powder, black pepper and lemon zest and juice in a medium bowl until completely combined.
To use, apply the wet rub to chicken and let marinate, refrigerated, at least 30 minutes and up to overnight. Makes enough for 4 to 6 chicken breasts.

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