This recipe is shockingly easy and delicious. And no one will guess what the ingredients are (you could play the “what are the ingredients” game after your guests try it). What I am about to tell you will shock some of you (those of you from Mexico, or familiar with Mexican cuisine will not be as shocked). If you would like to try a new dry rub that brings your entree into a whole new realm of flavor, I have a dry rub for you. I came across this recipe while I was looking through Scharfenberger’s cookbook.
The cocoa when used as a spice brings out the flavors of the meat or chicken and the reason it will be hard for people to identify the taste is because we’re used to eating chocolate with sugar. The cocoa brings a fullness and a richness to the dish which is pleasantly surprising. If you don’t want to risk it – I’m going to make some extra taste portions this week – and you can come by and taste it and see.
- 1 Chicken cut into 8s (or however you want your chicken) or 2 pounds of meat
- 2 Tablespoon Cocoa (*not* dutch process)
- 1 Tablespoon Salt (you can use 1 teaspoon if you prefer)
- Pre heat oven to 350 (or preheat your grill).
- Pat dry the chicken or meat.
- Mix the cocoa and salt together
- Rub the cocoa mixture on the chicken/meat until completely covered
- Roast your chicken at 350 degrees for 1 hour (or until desired doneness). You could also put the chicken or meat on the grill.