- 1/2 cup seasoned salt
- 2 tablespoons salt
- 1/2 teaspoon dried whole thyme
- 1/2 teaspoon ground cumin
- 1/4 teaspoon paprika
- 1/4 teaspoon freshly ground black pepper
- 4 pound beef tri-tip, or 6 skinless chicken breasts
Combine all the dry ingredients and mix together. Generously sprinkle the mixture onto the tri-tip or chicken and let it sit, covered, overnight in the refrigerator.
Just before grilling, rub the mixture a second time all over the tri-tip or chicken, making sure all sides are coated with the seasoning. Grill the tri-tip until the internal temperature reaches 130 degrees F, or the chicken reaches 160 degrees F. Let the tri-tip or chicken rest at least 10 minutes before slicing.
* Guest Recipe
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.