Saturday, June 26, 2010
Notes: The recipe below is my reduced version of this spice mix, enough to season approximately 4 chicken breasts or 6-8 drumsticks. I have included the amount of chili powder the recipe calls for but have reduced the cocoa powder. Also the original recipe is just for the spice mix, so I have included instructions for preparing the spice mix with chicken.
Let's hope the remainder of the recipes from this book are good. Maybe I WILL just have to go on a sweet binge for the next week and eat chocolate as it should be... for dessert!
Tex-Mex Spice Rubbed Chicken
Prep Time: 12-15 minutes Cook Time: 40 minutes Serves: 4
2 tablespoons HEATH BITS 'O BRICKLE Toffee Bits
2 tablespoons chili powder
1 tablespoon paprika
1 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon red pepper flakes
1/2 teaspoons salt
1/2 teaspoons dried oregano leaves
1/2 tablespoon HERSHEY'S Cocoa
1/2 tablespoon coffee beans
3 1/2 tablespoons butter
4 chicken breasts or 6-8 chicken drumsticks
Preheat oven to 375 degrees.
Place toffee bits in food processor or blender. Cover; process until toffee bits are very fine.
Combine toffee and remaining spice ingredients in medium bowl; blend well. Melt butter and pour over chicken. Rub spice mix into chicken. Bake in preheated oven for 40 minutes or until done. Place any leftover spice rub in airtight container. Store in cool dry place for up to four months.
adapted from Hershey's