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Basil and Lemon Pepper Rub

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Basil and Lemon Pepper Rub
  • Prep 5 min
  • Total 0 min
  • Servings 3
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The sweetness from brown sugar balances the spicy flavor of lemon pepper in a fast-to-fix rub that's great on a variety of grilled meats.
Updated Nov 26, 2009

Ingredients

  • 1 tablespoon packed brown sugar
  • 1 teaspoon lemon pepper
  • 1 teaspoon dried basil leaves
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon seasoning salt

Steps

  • 1
    Mix all ingredients.
  • 2
    Spread rub evenly on 1 pound boneless meat (fish, chicken or pork). Cover and refrigerate 15 minutes. Grill meat as desired.

Tips from the Betty Crocker Kitchens

  • tip 1
    Each 4-ounce fish fillet, chicken breast half or pork chop will use about 2 teaspoons of the rub. Sprinkle evenly over meat, then rub gently with fingers. Although the meat can be grilled right after the rub is added, letting it stand for a short time to marinate will add flavor.
  • tip 2
    Prepare a double or triple recipe of this rub, and store tightly covered at room temperature until ready to use.

Nutrition

10 Calories, 0g Total Fat, 0g Protein, 3g Total Carbohydrate

Nutrition Facts

Serving Size: 2 Teaspoons
Calories
10
Calories from Fat
0
Total Fat
0g
Saturated Fat
0g
Cholesterol
0mg
Sodium
170mg
Total Carbohydrate
3g
Dietary Fiber
0g
Protein
0g
% Daily Value*:
Iron
0%
0%
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
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