Communion Dinner 2012-Saturday Dinner and Spice Rub Recipe

 Dinner #3 Saturday dinner was a simple one.  Since the staff and I have been prepping and cooking for  last five days in a row, we wanted to keep things simple.   And one more dinner to go!

The menu for Saturday night dinner for 180 was as follows:

Blackened Chicken Marinara (55 lbs of boneless, skinless breast) 

Served over Linguini (20 lbs)

Garlic Toast (220 pieces)

Greek Salad 

Cheesecake with Caramel Sauce 

Dry rub works best rather than wet marinade when you have such a large quantity of meat,   It's easier to keep good crust this way and searing the meat is a snap.   On a smokey hot oiled griddle, sear and par cook the chicken breast and finish in the 375 degree oven.  Make sure to temp the meat at 160 degrees F internally  to keep things nice and moist.  This spice rub works great for just about any types of meat for grilling or pan searing.  

Spice Rub 

Makes about 3 cups

1/2 cup paprika
1/2 cup light brown sugar, or to taste
1/4 cup salt
1/4 cup granulated garlic
1/4 cup freshly ground black pepper
1/4 cup chili powder
2 tablespoons onion powder
2 tablespoons dried oregano
2 tablespoons dried thyme
2 tablespoon dried parsley
2  tablespoon dried basil

1 tablespoons cayenne pepper, or to taste

In a bowl, combine all the ingredients and mix well.  Store in airtight container and keep it in cool, dry place.  

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