Chicken Breast

Got some friends coming over next week from the Midlands and weather permitting I thought it was more than likely that we would have a BBQ and needed to think about some recipes.

I dusted off the old BBQ Recipe manifesto and decided to prepare some Cajun rub that can then be used on the meat, be it beef such as steaks, or lamb, pork, or our favourite, chicken breasts that have been butterfly trimmed.

Here are the ingredients; there should be enough to make up a small glass jam jar (wash and boil an old jar and lid to get rid of any germs and you can use as new).

Keep in mind that all ingredients are in rough amounts:

3 tsp of cayenne pepper (can be left out if you don’t like it)

1 ½ tbsp of black peppercorns

2 tbsp white peppercorns

3 tbsp paprika

2 tsp Sage (dried)

2 tsp Garlic Powder

2 tbsp Dried Thyme

2 tbsp Dried Oregano

2 tbsp Brown Sugar

You can either use a mortar and pestle to grind into a fine powder or cheat and use a coffee grinder which is what I do.

I then popped the powder into the jam jar ready to be rubbed on the meat at the weekend.

There we have it, simple Cajun rub BBQ recipe for use with beef steaks, pork, lamb or best of all chicken and it only takes a few minutes to prep.