Provencal Spice Rub

Name: Provencal Spice Rub
Yield: 1 cup
Cuisine: French, Mediterranean
Ingredients: 1 teaspoon juniper berries; 1 whole clove; 1 teaspoon white peppercorns; 1 ¼-inch cinnamon stick; ¼ teaspoon grated nutmeg; 2 teaspoons dried savory; 1 tablespoon dried thyme; 1 red onion, peeled and minced; 2 cloves garlic, peeled and minced; ½ cup fresh mint leaves; ¼ cup olive oil; 1 teaspoon grated orange rind; ¼ cup red wine

By Molly O’Neill

Published May 30, 1992

Total Time: 5 minutes
Rating: 4(5)
Comments: Read comments

This rub from the south of France can be used with lamb or beef, but is particularly delectable with chicken and game. For chicken, marinate two 3-pound chickens, split in half, in the refrigerator for 6 hours. Place the chicken on the grill, skin side down. Cook over hot coals until the skin is charred, about 5 minutes. Turn the chicken and cover the grill. Continue cooking slowly until the meat is opaque at the bone, about 20 to 25 minutes. For duck breast, marinate two 10-to-12-ounce breasts in the refrigerator for 6 hours. Grill, skin side down, until charred, about 5 minutes. Turn the breasts and continue grilling until medium-rare, about 3 to 5 additional minutes.

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Ingredients

Yield:One cup

1 teaspoon juniper berries
1 whole clove
1 teaspoon white peppercorns
1 ¼-inch cinnamon stick
¼ teaspoon grated nutmeg
2 teaspoons dried savory
1 tablespoon dried thyme
1 red onion, peeled and minced
2 cloves garlic, peeled and minced
½ cup fresh mint leaves
¼ cup olive oil
1 teaspoon grated orange rind
¼ cup red wine

Ingredient Substitution Guide

Preparation

Step 1
Grind all dried spices and herbs together in a spice mill or coffee grinder until finely ground. Place the spice powder in a large glass or ceramic bowl. Add the onion, garlic, mint, orange rind, olive oil and red wine. Mix well. Refrigerate in an airtight container for up to 2 days.