Ingredients: ancho and habanero chiles, onion, amchur (dried mango), garlic, cloves, cumin, coriander, spearmint, cilantro
If you’re like many Americans, you're trying to eat healthier - which means less red meat and more chicken, with maybe some fish thrown in every once and a while. Today Americans consume more than 83 lbs of chicken a year and this has been trending upward since the 1940's (when Americans consumed less that 15 lbs per person per year). In the mid 90's chicken passed pork as the second most consumed protein in the US and in 2010 chicken finally passed beef. Of course we're not terribly surprised by chicken being the #1 protein in our country as chicken related questions seem to be among the most frequently asked by our customers:
“What are the best rubs for chicken?”
“What are some good spices for grilled chicken?”
“What’s the best seasoning for chicken?”
No matter how our customers ask the question they're all telling us the same thing - they're tired of boring chicken and they want it to taste better. Well we hear you loud and clear, we also love great tasting chicken and I want my palate to be surprised by different flavor complexities as much as possible.
Are you bored with the same old same old chicken recipes? Do you find yourself in a chicken rut eating the same 3 or 4 chicken related meals over and over?
We all fall into ruts which is why I'm constantly experimenting with new flavor combinations for chicken. I love savory flavors while other times I'm in the mood for something a little sweet. But when my cravings shift to some heat I go into a different mindset altogether.
Cravin' Some Heat? When I'm seeking some heat I go through breaking down some of the more complex nuances. As in what kind of heat do I want? Because there is more than just one kind of hot.
Do I want more subtle back of the mouth heat? The kind that takes a bit to hit you and comes as almost more of a surprise? Or am I looking for something to hit fast, right up front and then to dissipate fairly quickly? It's pretty rare for me to just turn to "burn your face off" heat but I would consider that to be the third stage of heat.
For our Habanero Mango Chicken Rub I was looking for something that would be more geared towards the second stage - a quick upfront heat that fades relatively quickly and doesn't leave your lips numb for 10 minutes. I get easily bored with cayenne pepper as it's just hot and doesn’t have much true chile pepper flavor that I tend to prefer. So when I'm searching for some flavorful heat I tend to reach for the trusty Habanero. Yes it's a bit more expensive as chile peppers go but in my opinion the resulting flavor is well worth it.
This has a nice hot upfront heat that fades fairly quickly. You'll pick up a bit of tartness (not sweetness) from the dried mango and then this is rounded out by earthy and citrusy notes.
For this blend I wanted it to have a bit of Caribbean style to it and I was dying to experiment with some dried mango - which when dried is called Amchur. The dried mango gives a bit of tartness to the flavor profile which I just loved. I also used my go to chile - Ancho as a base and the mild fruity flavor of this chile paired well with the dried mango. The subtle earthiness of the ancho also balances well with the heat and fruitiness of the habanero.
I like to seasoning my chicken liberally so I tend to go about 1 tablespoon of rub (and often a bit more) per pound of chicken. For this spicy rub you should start off with much less (say 1 teaspoon of rub per pound) and work your way up from there. It's always recommended that you start off with a bit less as you would rather be a bit under seasoned the first time you try a blend than over seasoned.
THIS IS THE HIGHEST QUALITY YOU CAN GET! GREAT FLAVOR AND AROMA WILL KNOCK YOUR SOCKS OFF.
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If you are unhappy for any reason, please contact me (Marty) at 702-370-0035. Since most of our items are classified as food items, we can only do returns if we mistakenly sent the wrong item.
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