Rosemary garlic rub

    (85)
    5 min

    This olive oil based rub is great on chicken or pork, particularly when using an indirect grilling method. You can also use this on potatoes. To coat potatoes, cut small baking potatoes into eighths and par-boil for about 5 minutes. Coat with mixture and place directly under the grill, turning every five minutes, for about fifteen minutes, until tender.


    82 people made this

    Ingredients
    Serves: 4 

    • 1 tablespoon ground black pepper
    • 1 tablespoon sea salt
    • 3 tablespoons chopped fresh rosemary
    • 1 tablespoon dried rosemary
    • 8 cloves garlic, diced
    • 5 tablespoons olive oil

    Method
    Prep:5min  ›  Ready in:5min 

    1. In a small bowl, mix black pepper, kosher salt, fresh rosemary, dried rosemary and garlic. Gradually stir in enough olive oil to form a thick paste. Rub into desired meats before grilling.

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    Reviews & ratings
    Average global rating:
    (85)

    Reviews in English (65)

    IrishCattleWoman
    0

    This worked a treat, really made the chicken tender and juicy. Had a few oranges at the back of the fridge, so I squeezed the juice into the rub thus making it more of a marinade...will definitely use this recipe again! Thanks!  -  01 Jun 2010

    by
    61

    Although I have used this website for quite some time to obtain recipes, this is my first review. I used my own fresh grown rosemary, added a little bit of fresh grown greek oregeno & lemon juice (as one other reviewer suggested) & used it on bone-in chicken breasts and grilled. Not only were these moist but also had a fantastic flavor. If grilled correctly, I can't imagine anyone not being completely 100% satisfied with the results!  -  10 Jul 2005  (Review from Allrecipes US | Canada)

    by
    50

    I used this rub on chicken. I did cut back on on the salt just a bit. I stuffed my chicken with a quartered lemon and half of an onion, quartered. It came out juicy and just HUGELY flavorful. Very very good. I'll use this rub again.  -  29 Mar 2012  (Review from Allrecipes US | Canada)

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