From September 2003 edition of Redbook
Rubs: Each of these makes enough to flavor 8 boneless, skinless chicken breast halves. Rub onto chicken just before grilling, or for a more intense flavor, rub onto chicken and refrigerate for an hour before grilling.
Sesame Five-Spice Rub
Pulse together 2 Tbs. dark same oil, 2 Tbs. five-spice powder, 6 coarsely chopped scallions (white & green parts), and 1 Tbs. kosher salt in a food processor until well combined
Rosemary-Orange Seasoned Kosher Salt
Stir together 1/4 cup finely chopped rosemary, 2 Tbs. grated orange zest, 1 tsp. freshly ground black pepper, and 2 Tbs. kosher salt in a small bowl.
Sweet & Spicy Rub
Stir together 2 Tbs. chili powder, 1 Tbs. ground cumin, 1 Tbs. light brown sugar, 1 tsp. freshly ground black pepper, 1/4 tsp. ground red pepper, and 1 Tbs. kosher salt in a small bowl.
Indian Spice Rub
Stir together 2 Tbs. ground cumin, 2 Tbs. ground coriander, 1 tsp. ground cinnamon, 1/2 tsp. freshly ground black pepper, 1/4 tsp. ground red pepper, and 1 Tbs. kosher salt in a small bowl.
Marinades: Each of these makes enough to marinate 6 boneless, skinless breast halves. Marinate for at least 30 minutes or up to 6 hours before grilling or baking.
Lemon-Lime Marinade
Pulse together 2 tsp. grated lemon zest, 2 tsp. grated lime zest, 2 Tbs. lemon juice, 2 Tbs. lime juice, 2 coarsely chopped scallions (green & white parts), 2 pressed garlic cloves, 2 Tbs. olive oil, 1/4 tsp. freshly ground pepper, and 1 tsp. kosher salt in a food processor until smooth.
Ginger Marinade
Pulse together 3 Tbs. coarsely chopped ginger, 1 Tbs. grated lime zest, 1/3 cup lime juice, 2 Tbs. vegetable oil, and 1 tsp. kosher salt in a food processor until smooth.
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Some Rubs & Marinades
