Mix all these wonderful dry ingredients together in a bowl.
The sky is the limit.
This dry rub is so versatile. you can literally use it for any meat, poultry or seafood.
Just a few things to remember, make sure your meat, seafood or poultry is super dry ( use a paper towel to remove moisture) sprinkle on and pat down all the spices with your fingers to make sure all areas are coated well.
Cook or grill on high heat to insure that you get that desired blackened crunchy coating.
This is my favorite recipe for fish tacos, grilled chicken for pasta, for sandwiches and salad, and for shrimp skewers. for my veggie lovers, try it on some veggies, or paneer (Indian cheese)
**Tip...Double the recipe and keep in an air tight container for your next creation.
Try this recipe out and let me know what your favorite way to serve it is.
***If you happen to make it and like it...please snap a quick picture on post it on Instagram tag me in it #nina_cocina. I would love to see your creations. I will repost and tag your picture on my IG account and right here on my blog.
Blackening Dry Rub
1-2 teaspoon paprika
3 teaspoons dried oregano
3 teaspoons garlic powder
3 teaspoons onion powder
2 teaspoons cayenne pepper
3 teaspoons brown sugar
1 teaspoon salt to taste
4 teaspoons cumin
3 teaspoons black pepper powder
3 teaspoons dried parsley flakes
Recipe is enough for 3-4 chicken breast (depending on size)