Recipes - Paprika Chicken Rub

Spiced Cold Chicken

This chicken dish can be chilled to take on a picnic or served  warm or even room temp.  It is quick and easy to make and won't warm the kitchen too much.

• 1 4-pound chicken, cut into 8 pieces
• 1 Tbls Backyard Patch Paprika Chicken Rub
• 2 tsp brown sugar
• 1 tsp dry mustard
• Salt and pepper
• 1 Tbls. Olive oil

Heat oven to 400 degrees.  Pat the chicken dry with paper towels and place in a large roasting pan.  In a small bowl, combine the Backyard Patch Paprika Chicken Rub, mustard and ½ tsp salt and pepper.  And the olive oil.  Rub the mixture evenly over the chicken and roast until cooked through, 45 minutes.  Serve with a side of coleslaw for a perfect summer meal.

Barbeque Baked Chicken

• 2 lbs. chicken breast
• 2 cups tomatoes
• ¼ cup chili sauce
• ¼ cup A-1 sauce
• 1/3 cup thyme or lemon-based herbal vinegar
• 2 Tbls. brown sugar
• 2 onions, minced
• 1 Tbls. Backyard Patch Paprika Chicken Rub
• 1 tsp. salt
• 1 Tbls. Worcestershire Sauce
• garlic to taste

Place chicken in an oven safe baking dish.  Break tomatoes into small pieces (you can use fresh or canned). Add all ingredients (except chicken) to a Dutch oven.  Simmer until well cooked and tomatoes have broken down.  Pour over chicken in baking dish and bake for 1 hour at 325 degrees.  Add water if sauce thickens before chicken is fully cooked.

Pink Pony Dip

1 cup Plain yogurt
¼ cup + 2 Tbls Mayonnaise
¼ cup. + 2 TBLS Ketchup
2 Tbls BYP Paprika Chicken Rub
2 Tbs. Lemon juice

Combine all ingredients until smooth. Cover and refrigerate for at least 30 minutes before serving. Serve as a dip for vegetables.