Chicken Dry Rub
Crispy skin, intense flavor, and juicy chicken, all thanks to a great chicken dry rub. And you don’t have to wait to pop your chicken in the oven, grill, or smoker. No calculating marinating time for a fast and hands-off dinner.
I love playing with marinades, brining, and dry rubs, and they all have their place. But when I’m in a hurry to get that chicken in the oven, a dry rub is the way to go. Not only does it take a fraction of the time as a marinade, but you’ll also have crispier skin.
What a Dry Rub Does
The word dry says a lot, which means it’s less messy. The salt, herbs, and spices sit directly on the surface of the meat for a flavor-packed first bite. The salt pulls moisture from the meat, activates the spices, puts some of that flavor and moisture back into the meat, and forms a tasty bark (that amazing crustiness on the skin).
That crust will be even crispier if you include a little sugar for smoky caramelization. But that crust does another job; it locks in moisture for juicier, more tender meat.
How to Make Chicken Rub
Gather your ingredients and mix well. Get ready to coat your chicken, whether whole or parts.
Recipe Notes
- The sweet spot for letting flavor infuse from a dry rub is 2-12 hours. But even 15 minutes will deliver incredible results.
- If you have time for both a marinade and a dry rub, you’ll love the outcome. The only downside is that a marinade may keep the skin from crisping up to its full potential.
- Lightly oiling the meat’s surface will help the dry rub stick. Be generous and pat as much of the rub into the meat as possible. The most common mistake with salt and spices is not using enough.
- Store unused dry rub sealed in a glass jar for up to 6 months away from heat and light. Spices lose their flavor over time, so if you’ve gone beyond the ideal 6 months, just increase the amount.
- A seasoning blend has more salt, while a rub has more spices and is coarser. So if you want to use your favorite seasoning as a rub, add granulated garlic and onion, coarsely ground black pepper, and a pinch of sugar. Mix it with a little mustard or olive oil to turn it into a paste and have at it.
How to Use It
Clean the chicken, whether whole, breast, legs, or thighs. Pat it dry, and generously apply the rub to all sides. You can rub the chicken with Dijon mustard first if you want so the spices stick better. If you have the time, let it rest in the fridge for 12 hours, then cook as planned.
We used it on a pellet-grilled chicken, and it was a hit.
More Easy Seasoning Blends to Try
By Imma
Chicken Dry Rub
Ingredients
- 1 tablespoon (14g) onion powder
- 1 tablespoon (14g) garlic powder
- 1½ teaspoon (2g) dried thyme
- 1½ teaspoons (2g) dried oregano
- 1½ teaspoons (2g) sage
- ½ tablespoon (4g) coarsely ground black pepper
- ¼ teaspoon (0.5g) cayenne pepper
- ½ teaspoon (1g) mustard powder
- 1 teaspoon (2g) smoked paprika
- 1 teaspoon (2g) celery seed (optional)
- 2 teaspoons (12g) kosher salt
- 1 tablespoon (12g) sugar (optional, but recommended)
Instructions
- Thoroughly mix all of the ingredients in a small bowl or jar, tightly cover, and store it in a cool place until ready to use it.
- Sprinkle it evenly and generously over the whole chicken or chicken parts, coating them well. Let the chicken soak in the flavor for around 30 minutes, then cook as planned.
Tips & Notes:
- Fresh spices give you the best seasoning blends. Give your herbs and spices a good whiff. If your nose can’t tell you what it is, it’s time to replace it. Alternatively, use more to get the same flavor.
- Season generously; a good rule is 1-2 tablespoons of dry rub per pound of meat.
- Rub the chicken with some olive oil or Dijon mustard before applying the rub to help it stick.
- Please keep in mind that the nutritional data is a rough estimate and can vary immensely based on the products used in the recipe.
Great recipe. Thanks so much!!!