This is a terrific rub for chicken just before it's cooked on the barbecue. It adds flavour, seals in the juices and gives the finished chicken a lot of colour.
This was amazing. Instead of using it as a rub, I put the spices and chicken into a gallon sized zip-lock bag with olive oil as a marinade. If you like it spicy, this is the recipe to use. - 18 Jun 2008 (Review from Allrecipes US | Canada)
Used this recipe as the base for a chicken taco salad at a neighborhood Cinco de Mayo party. Quite good. Followed the recipe exactly but used smoked hungarian paprika as that's all I had on hand. Noted the thyme was overpowering - hence only 4 stars.... Using 1 tsbp of cayenne pepper would have been too much for "just chicken", but by utilizing it in a salad, the greens cut the spiciness. Perfect recipe to replace beef in a taco salad for those of us who are watching cholesterol!!! Thanks Barbara for a great recipe! - 05 Jun 2011 (Review from Allrecipes US | Canada)
Wowza! I was sneezing throughout the entire mixing process. Take heed: this recipe makes a lot. Rub was good, but I feel the thyme overpowered the blend. (I’m not a big fan of the herb.) Next time I will decrease to ½ Tbs. and keep the rest of the ingredients the same. I love the fiery/hot taste mix gave my poultry. It was even good in my salad the next day. - 11 Dec 2003 (Review from Allrecipes US | Canada)