Cajun Spice Rub for Chicken Parts

From The Cook's Illustrated Guide To Grilling And Barbecue

Cookbook

Author(s): Cook's Illustrated Magazine Editors, John Burgoyne, Carl Tremblay, Daniel J. Van Ackere

Page 382

Cuisine: Cajun/Creole

Course: Condiments

Reviews

1 reviews, average rating 3.0 / 5

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donnakay

12 years ago

★ ★ ★ ★ ★ 3/5

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I made this following the recipe exactly, no substitutions, and used it to prepare six large chicken thighs for the grill. There is enough leftover for three or four more pieces. The chicken was good but a little over-seasoned we all thought. I may try the remainder on some pork loin chops in the future. I think they will probably handle the strong flavor of this rub better than chicken.

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