Grilled chicken thighs coated in a red spice rub with lime wedges

BBQ Rubs

Ember Dry Rub

Name: Ember Dry Rub
Yield: Enough for 600 g chicken or paneer
Ingredients: 2 tbsp sweet paprika; 1 tbsp brown sugar; 1 tbsp fine salt; 1 tsp garlic powder; 1 tsp ground cumin; 1 tsp black pepper; ¼ tsp Emberelle Ghost Pepper Powder; 600 g boneless chicken thighs or paneer, and a little oil

15 min + 30 min resting Enough for 600 g chicken or paneer

A brick-red rub for chicken thighs, paneer or grilled vegetables. Sugar for caramel, cumin for depth, Ghost Pepper powder for the long finish.

How much heat

¼ teaspoon of Ghost Pepper powder seasons the whole batch. Wash your hands straight after rubbing.

Ingredients

Method

01
Mix all the dry ingredients in a bowl, breaking up any lumps of sugar.
02
Pat the chicken or paneer dry, brush lightly with oil and coat evenly with the rub.
03
Rest for 30 minutes at room temperature, or up to 6 hours covered in the fridge.
04
Grill over high heat until charred at the edges and cooked through. Rest for 5 minutes and serve with lime.

Mix powders gently and keep your face away from the bowl. Ghost Pepper powder becomes airborne easily.

Cooked with

Ghost Pepper Powder

Finely ground Ghost Pepper for smooth blending and even heat distribution.

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