So this isn't a full dish per se, but I think this rub is very versatile. Credit for this recipe goes to my brother, Mike. He may be my brother. . . but the guy can do meat! He is great a grilling, barbecuing, etc.
This rub really packs some punch (POW!) so consider yourself warned. That being said I love to use a lot of this rub when I grill chicken for fajitas, tacos, and BBQ pizza. I will thin slice (fajitas, tacos) or cube (pizza) the chicken, then really coat the chicken in this stuff. I'm talking like 1/4-1/2 a cup depending on how much meat I have.
You can also use it for blackened chicken. Take a whole breast of chicken and rub this spice all over it. Then grill or pan-brown your chicken over medium heat until done, and the rub is black. About 8-10 minutes per side.
1/4 c. brown sugar
1/4 c. sweet paprika
3 Tbs. black pepper
3 Tbs. coarse salt- if using table salt, cut in half
1 Tbs. Hickory salt or more salt
2 tsp. garlic powder
2 tsp. onion powder
2 tsp. celery seed
1 tsp. cayenne pepper
1 Tbs. mustard seed
Combine all ingredients well. Store in an air-tight container as you would other spices. This makes quite a bit so you could easily half this recipe.
This is not a great picture but it gives you an idea of what the meat looks like after it's cooked. We ate this meat like tacos: lettuce, tomatoes, sour cream, lime juice (yum), cilantro, salsa, wrapped in flour tortillas. We ate it all up and I didn't get pictures. Sometimes I am just to hungry!