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Peanut Butter Dry Spice Chicken Rub

This is a unique spice rub I created on the spur of the moment. One of those days when I came home from a long day, entered the kitchen, opened my dry store cupboard (stared at it for a few minutes) and got whipping up a dry spice rub. I pretty much visualized how the flavours would come together in the right quantities for an on-the-spot marinade to satisfy a very hungry tummy!

The result of this one, to much of my pleasant surprise, was nutty with a hint of spice and is so-much-nicer when a tad bit well-grilled, just enough to see those tender chicken edges crisp up. Yum!


6-7 Chicken thighs, bone-in

1 teaspoon Chicken Tikka masala (any brand will do)

2 generous pinches of dried Basil and Rosemary each

1/2 teaspoon Paprika powder

1 teaspoon Onion powder

1 teaspoon Garlic powder

1 tablespoon Honey

1 pinch red Chilli flakes

1 tablespoon crunchy Peanut butter

A few lemon wedges

1 tablespoon Olive oil

Salt and pepper to taste


1. Pre-heat the over to 160 degree Celsius.

2. Mix all the dry ingredients with some olive oil and honey till you get a sticky-grainy like texture.

3. Add in the chicken thighs and mix well into the nutty-spice rub. Stick in the lemon wedges between the chicken pieces.

4. Grill in the pre-heated oven for about 30 minutes or until the chicken is cooked (the juices should be clear when pricked with a knife). I like to finish the baking at the last 10mins using the grill function to crisp up the edges slightly.

5. Take the dish out from the oven and cover with aluminium foil for about five minutes.


  • Cut a good portion of your favourite vegetables such as broccoli, corn, mushrooms and zucchini, and mix the same into the spice rub.

  • Place the vegetables along with the chicken into the oven. Serve with steamed rice or sweet potato mash.

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