Home Ethnic American Lemonade and Chilli rub

Lemonade and Chilli rub

Lemonade and Chilli rub

This is one of those moments when flicking through a recipe book (my Sauces, Rubs and Marinades BBQ Bible) and my eyes landed on a recipe that really sounded awful. So I tried it! The general idea was great, so I tweaked and am now happy to pop it on the family site. It’s been about a year since the last addition… I need to do something about that!

This makes enough for quite a few meals – I like to make things in bulk. It yields about a litre…ish. I’d have to measure more carefully to get an exact yield, and that goes against my cooking mantra.

Just the time it takes to measure, mix and sneeze a lot.

2 packets of Crystal Light lemonade mix (I bought mine from Amazon)

6 TB Herbie’s Chilli Lovers blend (or your favourite chilli powder or blend)

3 TB dried parsley
3 TB garlic powder
3 TB onion powder

2 TB vinegar powder

1½ TB black pepper
1 TB yellow mustard powder
1 TB sweet paprika
1 TB MSG (optional)

3 ts celery seed

3 ts dried marjoram
3 ts dried sage
3 ts driend dill tips
3 ts cumin

1 – Combine all rub ingredients well.

2 – Store until needed.

Suggested uses
-Soak chicken pieces in buttermilk for a few hours, then dip in flour, then a light lemonade/cornflour batter and finally a 1:1 mix of rub and breadcrumbs. Deep fry until golden and serve with hot sauce.

-Use as a rub for pork, chicken or beef.