Even though we are unofficially heading into fall, in most places it still feels like summer. I grill no matter the season and I am sure I am not alone. Here is another way to impart flavor into those lean proteins you grill. It falls somewhere between a rub and a marinade so the somewhat questionable name “Wet Rub” seems to be pretty accurate.
The ingredients are simple with mustard as the key player. As with all my recipes, you have my blessing to change it up however you like. Think of all the mustards out there… think of all the herbs…all the spices, you could make variations of this for the rest of your grilling season.
I love this on boneless-skinless chicken thighs and have done it with breasts as shown here. I think it would be great on pork tenderloin or chops as well.
So, here is the blueprint, make it your own. Happy grilling and a merry, merry Fall to all.
A savory wet rub that is great on chicken or pork. Use whatever herbs you have on hand and feel free to adjust any of the ingredients to suit your taste. This is enough rub for two servings.
- ⅓ Cup Dijon Mustard
- 2 Tbsp Fresh Herbs Sage, rosemary or your choice
- ½ Tbsp Lemon Zest
- 1-2 Tbsp Olive Oil
- 1 Tsp Brown Sugar
- ¼ Tsp Red Pepper flakes
- 1/2 Tsp Salt free Lemon Herb seasoning
- Salt & Pepper To taste
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Combine the ingredients in a small bowl and mix well. Give it a taste and make any adjustments.
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Cover and refrigerate for at least 2 hours to allow the flavors to blend.
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Brush evenly on both sides of the chicken (or pork) and refrigerate for about a half hour.
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Grill on medium direct heat until cooked through. Time will vary based on the type of protein.
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