Char Crust Roasted Garlic Peppercorn Chicken
This Char Crust Roasted Garlic Peppercorn chicken is made with my new favorite dry rub seasoning~ Char Crust. Through August 31, Char Crust is offering Family Savvy readers free shipping (to the 48 contiguous states) on orders of $25 or more. Simply type FAMSAVAUG2014 in the comments box of the shopping cart.
In Secret to the Best Steak You’ll Ever Make, I shared the results of filet mignons my husband cooked with Char Crust Original Hickory Grilled dry rub seasoning. (As the title of the post suggests, it was literally the best steak we’d ever made).
The steak turned out so well, I ran back to The Fresh Market for more Char Crust Hickory, only to find the shelves empty except for two boxes of Char Crust Roasted Garlic Peppercorn. I bought a box and decided to try it on some fresh chicken breasts that I had just purchased. The results were outstanding!
The beauty of this seasoning is that is adds tons of flavor, seals in the natural juices of the meat, and eliminates the need for long marinade and cooking time. For busy days, who doesn’t love a recipe that is quick, easy, and healthy?
I am so thrilled with the outcome of the Char Crust dry rubs that I’ve tried so far, I’ll be trying more flavors and sharing the recipes on Family Savvy. All of my family members loved the chicken, and one of my girls even said it was “better than chicken piquant” (her favorite chicken recipe until now:-)
I’d love to hear your “reviews” of this and any other recipe or product that I share on Family Savvy. If you share in the comments section, other readers can learn from your experience as well as mine! This recipe is easy, healthy, and unique. Folks will have a hard time figuring out the "crust" on the chicken~but they will love it!
CharCrust Roasted Garlic Peppercorn Chicken
This recipe is easy, healthy, and unique. Folks will have a hard time figuring out the "crust" on the chicken~but they will love it!
For this yummy roasted garlic peppercorn chicken, simply use fresh chicken breasts, good extra virgin olive oil, and Char Crust roared garlic peppercorn dry rub seasoning. If chicken is not thin, you’ll want to pound it with a meat mallet into 1/4 to 1/2 inch cutlets.
Drizzle chicken with EVOO and generously rub all sides with seasoning, coating well so that an even crust will form and seal in natural juices. For an even coating of oil on the chicken, you can brush on with a pastry brush or even spray the chicken on all sides with cooking spray.
Broil chicken on highest rack of oven until the rub forms a crust. I did mine for 7 minutes each side. Since oven temps and size of chicken pieces will vary, adjust times accordingly.
Use a meat thermometer to make sure that chicken reaches an internal temp of at least 165 degrees. I never cook meat without using my favorite quick read thermometer. If you don’t have one, this one is what I have used for years, and it works every time.