8/19/2020 – After considering various recipes, we mixed a few batches of Mediterranean meat seasoning rubs for use on grilled chicken. After a couple of cooks, we made this, shook it moderately on dry-brined thighs, and grilled them on the little gas grill. They were very good.
INGREDIENTS – No. 3
- 3 tablespoons ground rosemary
- 2 tablespoons ground cumin
- 1 teaspoon ground coriander
- 1 tablespoon dried oregano
- 2 teaspoons ground cinnamon
- 1 tablespoon dry thyme
- 1 tablespoon fresh ground black pepper
- 1 tablespoon Spanish paprika
- 1 teaspoon kosher salt
We trimmed and dry brined the thighs from 10 lbs. of leg quarters. They dry brined for several hours. The thighs were then rubbed with extra virgin olive oil and the rub shook on. They “marinated” in it for about 3 hours.
Adjustments to the next blend:
- maybe 50% more rosemary and more thyme.
- To add a little kick use Hungarian hot paprika in lieu of the Sweet Spanish. See 9/7/2020 where we added ground white pepper.
9/7/2020 – As we still have some of the first blend and it could be hotter, we added 2 teaspoons of ground white pepper. Given how much was left the intent is that amount would be equivalent to 1 tablespoon in the original recipe.
Shook it liberally on chicken thighs and grilled them on the Weber. They were VERY good. The heat level is about right. Still want to try more rosemary and thyme but need to adjust peppers up to keep the balance.
9/19/2020 – Mary shook some on thighs about 3 hours before I grilled them on the tailgate SS gas grill. They were as good as those grilled over coals on the Weber. The spice blend in very nice. The next day we each had a thigh cold for lunch. The seasoning is good.