This spice blend combines gently spicy chile powder and white pepper with numbing Sichuan peppercorns and the citrusy hit of dried lemon peel. Combined with a generous amount of salt, the rub is especially delicious on chicken and other birds, whether grilled or roasted.

Pete Evans
June 2011

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Recipe Summary test

total:
10 mins
Yield:
Makes about 1/2 cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small skillet, toast the white peppercorns, Szechuan peppercorns, chile powder, dried lemon peel and garlic powder over moderate heat until fragrant, about 1 minute. Transfer to a spice grinder and let cool, then grind. Transfer to a bowl and stir in the salt.

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Notes

Good For Chicken, turkey, duck and other birds.

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