DIY BBQ Rub–Lazy Girl All Purpose Barbecue Seasoning

Lazy Girl BBQ Spice Rub

Lazy Girl BBQ Spice Rub

By now you know that I love to make my own dry rubs and seasonings. I am a particular fan of the Trader Joe’s brand BBQ rub, but it’s not organic, and it contains sugar.  So of course I had to make my own version–without the sugar. I find that most things that call for sugar, either need less than the recipe calls for, or  don’t need it at all.  If you want to add sugar to this, then by all means add it, 1 teaspoon of maple sugar won’t kill you, but it really isn’t necessary for this recipe, this seasoning is fantastic all own its own. Also a bit of spice is nice in the recipe but I have made it optional.  My daughter isn’t a fan of spicy foods, so I often leave the spice as a later addition for the grown ups.  This truly is an all purpose seasoning, it taste great on chicken, pork, tofu, or steak.

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Prep time: 5 minutes

Cook time: none


2 teaspoons of smoked paprika

1 teaspoon of onion flakes (can sub onion powder)

1 teaspoon of satsuma powder (can sub 2 teaspoons of orange zest)

1 teaspoon of cumin

1 teaspoon of ground coffee

1 teaspoon of himilayan sea salt

1/2 teaspoon of red pepper flakes (optional)


Directions: Add all ingredients to a small bowl,


Mix well:

imageTransfer to an air tight container until ready to use:



This is such a great seasoning, and it’s not just something to use on grilled meats.  I used it to make oven roasted barbecue chicken the other night, and it was a huge hit!




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Roasted Chicken Thighs with Lemon and Oregano

Roasted Chicken Thighs with Lemon and Oregano

It is officially lemon season! I love lemons, I love the smell of them, the tastes of them, but most of all I love cooking with them. This recipe is perfect for the cold weather we are having here in California. Nothing warms up a house better than roasting chicken, and while I avoid using my stove  11 months of the year, I always love to use it in December. Maybe it’s the Christmas season, I don’t know, but there is just something about pulling something out of my actual oven  that makes me feel in tune with the season.

Prep Time: 5 minutes
Cook Time: 25 minutes
Total time: 30 minutes

4 chicken thighs skin on
1 lemon divided in half with one half sliced thinly into rings and the other half cut into 2 wedges
1/4 cup of onion chopped finely
1 teaspoon of dried oregano
1/8 teaspoon of red pepper flakes
1/4 cup of white wine Sauvignon Blanc
1/2 cup of low sodium chicken stock
1 clove of garlic
3 tablespoons of olive oil
Sea salt & pepper to taste

Pre-heat oven to 425 F. Add 1 tablespoon of the olive oil to a skillet. Season chicken with sea salt and black pepper, then add it skin side down to the skillet. Allow to brown, without turning for 10 minutes or until chicken is cooked half  through. Pour off excess oil, maintaining a thin layer of oil in the pan. Place half the lemon slices on the bottom of the pan, and the other half on top of the chicken.  Move the skillet to oven and allow chicken cook through about another 6-8 minutes. Remove chicken  from oven, and transfer to a plate. Add in the onion, oregano, garlic and red pepper flakes to the skillet and let cook for 2 minutes, remove the skillet from the fire, add in the wine and give a quick stir. Return the skillet to the fire  cook for 2 minutes and add the chicken stock cook for another 3 or the sauce has thickened a bit,  add in the remaining olive oil. Return the chicken to the skillet. At this point you can taste the sauce to see if you need more lemon, I usually add in the juice of one of the two remaining wedges. Add sea salt and black pepper if necessary,  serve and enjoy!

What is your favorite cold weather oven meal?

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