Pefectly Cooked Oven Roasted Chicken
Chicken Rub Blend
Chicken Rub seems like a pretty standard, basic blend. But boy does ours have character; you wouldn’t guess the secret ingredients to be the combination of cumin and French tarragon. Both add a facet that you may have never considered when it comes to grilling summer chicken. This is one not to miss!
Ingredients
6 boneless, skinless chicken breasts
2 tbsp. MarnaMaria Chicken Rub blend
4 tbsp. olive oil, divided
salt and pepper to taste
Directions
Dry the chicken thouroughly with paper towels.
Heat a large pan over high heat. Preheat oven to 375ºF.
Season the chicken on both sides with salt and pepper. Then generously season with the MarnaMaria Chicken Rub blend, being sure each breast is completely coated on both sides.
Add 2 tbsp. olive oil to the pan and allow to heat. Lower heat to medium.
Working in batches, sear chicken until crisp and charred, about 3 minutes per side.
Transfer chicken to a prepared baking sheet and let finish cooking in the oven for 10 minutes or until cooked through.
This blend works great for grilling out in the summer and it’s also a great option even if you don’t have a grill. It will help you get the same chargrilled look and flavor without having to leave your kitchen.
Serves 6
Get the blend here!
WINE PAIRINGS
CHICKEN RUB
It’s always a safe bet to pair white meat with lots of herbs and lots of herbs call for a Sauvignon Blanc or similar. Sauvignon Blanc grape has a crisp, fresh and acidic taste with gentle mineral tones.
What French wines are made with Sauvignon Blanc? Generally, wines from the Bordeaux and the Loire Valley regions are made with this grape varietal.
Looking for a red alternative?
French Burgundies are your best choice. Pinot Noir from this Old World region gives you a bit more body and color in your glass. French Pinot Noir differs from those of California as they have more pronounced earthy tones that pair well with Herbes de Provence. Another great option is a Grenache based Côtes-du-Rhone. This Southern red French wine is very smooth with mild tannins and flavors that won’t overpower delicate meat.
WHITE
Sauvignon Blanc
Entre Deux Mers (Bordeaux)
Pouilly-Fumé/Sancerre (Loire Valley)
RED
Pinot Noir
Côtes-du-Rhone (Grenache)