POULTRY SPICE RUB

1 1/2 teaspoons salt
1/2 teaspoon paprika
1/4 teaspoon cayenne
1/4 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon rubbed sage
dash cumin

When you get it mixed up, run your hand up under the skin of the chicken breast to loosen it from the meat. Then rub as much of the spice combo as will stick to the bird. Cook as you normally would. Add carrots and potatoes or don't add them. It's good either way!

SUBMITTED BY AMY F

I Have created My Own Brand Of Spices, That can be purchased through PayPal.

I'm sure they will help you with your BBQ's and Dinners. They can Be sent as a gift for that special Grill Chef You Know "Needs All The Help He Can Get" having fun with creating meals for his family and friends.

Rubs' and Seasonings'

GrillMeats.com was created in mid 1999 as a Consumer Information Site on how for the average person can learn how Meat is Processed. This site generates Thousands of Visitors each week. I am now offering, for a small fee, advertising. Links can be added also. The funds generated by creating the advertising, will be used only to continue updating the site. We also offer an outsourcing and affiliate program. If you think this site will help increase your website traffic or sales, contact Marty at ceo@grillmeats.com You will be contacted with a sample of work created by GrillMeats Web Design. We specialize with Restaurants and Meat Markets in the Illinois Area. I do have my brand of Spices located in some local Grocers' on a Merchandising Agreement with the Market, on a Store by Store Contract.

Send mail to Webmaster@grillmeats.com with questions or comments about this web site.
Copyright © 1999 GrillMeats.com Your online George Foreman Grill Information Website.
Last modified: June 20, 2008. This Site Is Updated WeeklyYet Always Under Construction! To Be The Most Informative, George Foreman Indoor Grill, Website, On The Internet! With Your Help, Marty.