How to apply dry rub to chicken

Dry Rub For Chicken – The Best Dry Rub! is a simple recipe for perfectly seasoned chicken every time! This dry rub works perfectly as a seasoning for pork and vegetables as well. Easy to make extra to keep for future use!

How to apply dry rub to chicken

How to Use Dry Rub

Here are two ways to use the dry rub on chicken – baking or grilling the chicken.

How To Bake Chicken In The Oven

To cook chicken in the oven, set your temperature to 400ºF. For easy cleanup, line a baking sheet with nonstick foil or foil coated with a nonstick spray.

The times below are approximate based upon the sizes of your chicken pieces. According to the United States Department of Agriculture (USDA), always cook your chicken to a safe temperature of 165ºF.

The best way to check the doneness of your chicken is with a instant read thermometer.

How Long To Cook Chicken In Oven:

  • Bone-in chicken: bake for 45 minutes
  • Boneless chicken: bake for 20 to 25 minutes

How To Cook Chicken On The Grill

To cook chicken on the grill, preheat grill to medium (350º to 450ºF). The times below are approximate based upon the sizes of your chicken pieces.

How Long To Cook Chicken On Grill

  • Bone-in chicken: grill 25 to 30 minutes (flipping once). Note that large pieces will require additional grilling time.
  • Boneless chicken: grill 8 to 10 minutes (flipping once)

Note: always cook chicken to an internal temperature of 165º

Helpful Tips

  • 1 recipe will season: 2½ lbs bone-in chicken, 2 lbs of boneless chicken, or 1 whole chicken (a general rule of thumb: 8 chicken thighs, 6 breasts, or a whole chicken).
  • Spicy lovers can add more heat with cayenne pepper.
  • Make extra and store in an airtight container for future use!
  • For best taste, use fresh dried herbs if possible. I am guilty of having a large spice cabinet full of old spices! Most of the ingredients in this recipe are commonly used. The two that aren’t as common ware ground thyme and smoked paprika. You can substitute 1 tablespoon of dried oregano instead, and once you try smoked paprika you will use it all the time – it’s definitely worth buying!

Common Questions

How To Tell If Chicken Is Done?

Use a Thermometer to test (most accurate method)

Using an instant read thermometer, insert into the middle of the thickest part of the chicken, without touching the bone. The chicken is done when the temperature reaches 165º.

Check the Color of the Chicken

Another way to test chicken for doneness is to cut into the thickest part. Chicken is done cooking when you can no longer see pink. Tip: Don’t let the chicken cook until the fibers separate, or it will be overcooked.

How to apply dry rub to chicken

My favorite way to apply dry rub to chicken is to place the chicken pieces in a gallon sized plastic bag then add the dry rub. Seal the bag and then toss until the chicken is coated. You can then just place the bag and all straight into the refrigerator! Super easy!

How much dry rub should I use on chicken?

One recipe makes approximately 6 tablespoons of seasoning (or, a heaping 1/3 cup). This recipe seasons approximately 8 chicken thighs, 6 chicken breasts, or one whole chicken. If you make extra for storing later, you can estimate approximately 1 tablespoon per piece – give or take.

How do you stick dry rub to chicken?

The dry rub in this recipe will stick if the chicken is slightly moist and I’ve never had an issue getting it to stick. However, if you have a more granular dry rub you can moisten chicken by rinsing in water and removing excess, or you can brush with a little oil (like olive oil).

How long can dry rub sit on chicken?

You can let this dry rub sit on the chicken up to 2 days. If you can, refrigerate chicken with dry rub on it for a minimum of 2 hours (it’s ok if you can’t do this). I frequently let the chicken sit in refrigerator with dry rub overnight. It has more flavor when I do this.

If you are following a different dry rub recipe, the amount of time you can leave dry rub on chicken may vary.

What temperature should chicken be cooked to?

Safe cooking temperature for chicken is 165ºF. If you don’t have a thermometer, cut into the middle of the chicken. When it is no longer pink in the center it is done.

Chicken wings are often the best pieces of chicken to enjoy. You can have them as a snack for a picnic while watching a soccer game on a Sunday afternoon, or you can eat them as an appetizer at your favorite restaurant. Chicken wings are also highly customizable, with wide options of meals you can have, along with not leaving out the many cooking options you have for chicken wings. These crispy chicken wings will certainly leave you drooling for more, increasing your appetite for the main course.

Delicious chicken wings also have numerous health benefits. Well-cooked chicken wings are a rich source of protein and are also known for their therapeutic impact on human metabolic disorders.

But one thing is for certain: there is always a recipe behind these savory chicken wings, and you have to follow and adhere to a well-outlined recipe. The good news is that many easy, do-it-yourself recipes can be handled in your home kitchen. All you need is to pay close attention to the spices and other ingredients used in the preparation.

However, the main question that most people have is whether they need to apply a dry rub to their chicken wings the night before. We understand why this question is often asked, as this cut of chicken is usually highly flavorful, and you need to get it right with the spice application.

What Is a Dry Rub?

A dry rub is a blend of numerous spices and herbs that can be applied to different types of meat. These dried herbs and spices often include salt and other ingredients. A dry rub differs from a dry spice rub in that it contains both herbs and spices, whereas a dry spice rub contains only dried spices.

Dry rubs have proved to be the best type of seasoning for all kinds of meat. Unlike other seasonings, dry rubs can easily be spread onto each part of the chicken wing. You also don’t need to be concerned about the occasional mixing of seasonings – you are seasoning the chicken wings with the dry rub. In addition to each wing getting a fair share of the dry rub, the coating it forms doesn’t easily fall off while marinating.

If you are using a homemade dry rub, it’s good to ensure that the spices you use go well with chicken wings. A mistake with the ingredients in the rub can mess up the entire meal. You will also want to ensure all the spices are mixed well to increase the chances of everything getting sticky.

Should I Apply a Dry Rub to My Chicken Wings the Night Before?

The best way to apply a rub to your chicken wings is the night before cooking. This allows much more time for the spices to blend into the chicken. We also recommend adding the spices by hand, rubbing the rub on all sides of the wings. This ensures you infuse all the spices and flavors into the wings to bring out a finger-licking taste once cooked.

The objective is to ensure the chicken wings are well-coated with enough dry rub. We recommend being bold with the dry rub, as the more you rub, the greater the flavor that goes into the pieces of meat.

Feel free to apply less seasoning if you don’t like chicken wings bursting with flavor. The essence is to ensure you add enough dry rub to meet your taste.

What Types Of Food Can I Serve With Chicken Wings?

Now that you know how to get it right with your dry rub, it’s good to understand the different food you can serve alongside your delicious chicken wings. We find chicken wings an incredible meal with numerous foods you can serve alongside them. The perfect blend of the juicy and crispy skin rich in the sauce makes them a highly customizable meal with numerous side dishes that pair with them perfectly.

Sweet potatoes, fried rice, cornbread, pasta salad, macaroni salad, garden salad, roasted veggies, coleslaw, and Brussels sprouts are just examples of some of the incredible dishes you can serve alongside your finger-licking chicken wings.

You can also try out other dishes that you believe make the best accompaniment. We highly recommend trying out dishes you don’t usually go for to expand your kitchen explorations.

But if you don’t fancy having a side chick, you can have your chicken wings as a meal on its own. It will leave you full and supply your body with many great nutrients.

For more great ideas on how to get the most out of your Bradley Smoker, check out the awesome articles on our Bradley Smoker Food Smoking Blog for more tips & tricks.

How to apply dry rub to chicken How to apply dry rub to chicken How to apply dry rub to chicken How to apply dry rub to chicken

Nutrition Facts : Calories 136.6 calories, CarbohydrateContent 33.9 g, FatContent 0.7 g, FiberContent 2.5 g, ProteinContent 1.5 g, SaturatedFatContent 0.1 g, SodiumContent 1755.8 mg, SugarContent 28.2 g


How to apply dry rub to chicken

This is a no-fail yummy rotisserie chicken all-purpose rub! I use this to cook chicken in any manner of ways: oven, grill & crock pot, etc. This also works great on pork loin or chops! Recipe makes 2 1/2 cups of spice/rub blend, but I use at least a 1/4 cup per whole chicken, so it goes fast! Easily made salt-free or lower-salt by omitting or adjusting it. I hope you enjoy this as much as my family does 🙂

Total Time 10 minutes

Prep Time 10 minutes

Yield 2 1/2 cups, 10 serving(s)

Number Of Ingredients 10

3/4 cup kosher salt (I use Sea Salt)
1/4 cup paprika (I use Smoked Paprika)
1/4 cup onion powder
1/4 cup garlic powder
1/4 cup italian seasoning
1/4 cup brown sugar
2 tablespoons dried thyme
2 tablespoons dry mustard
2 tablespoons cayenne pepper
2 tablespoons black pepper
  • Place all ingredients in air-tight storage container & enjoy!
  • (Note: I place all ingredients in food processor & give it a whirl to ease in mixing, also if a finer texture is preferred).

Nutrition Facts : Calories 66.4, FatContent 1.2, SaturatedFatContent 0.2, CholesterolContent 0, SodiumContent 8497, CarbohydrateContent 14.3, FiberContent 2.8, SugarContent 6.1, ProteinContent 2

Keep this chicken recipe up your sleeve to keep dinner interesting!

How to apply dry rub to chicken

How to apply dry rub to chicken

This easy and healthy spice-rubbed grilled chicken may become your favorite everyday chicken recipe. Fantastic flavors with a touch of sweetness!

From Dara Michalski of Cookin’ Canuck

skinless, boneless chicken thighs, trimmed

red wine vinegar

  1. Preheat grill to medium high heat. Lightly brush grill with oil.
  2. In a small bowl, stir together paprika, chili powder, cumin, thyme, salt, garlic powder and pepper.
  3. Place the chicken thighs in a large bowl, sprinkle the spice mixture over the chicken and toss to coat.
  4. Grill the chicken until it is just cooked through, 4 to 5 minutes per side.
  5. In a small bowl, whisk together vinegar and honey. Brush mixture over grilled chicken. Serve.

How to apply dry rub to chicken

If I had a dollar for every piece of chicken my family eats during the year, I’d be booking flights to somewhere very idyllic and tropical. When you eat something that often, it’s imperative that you have numerous tricks up your sleeve to keep your chicken recipes interesting. Herbs and spices, both fresh and dried, are a fantastic way to add flavor to any cut of meat. My friends may chuckle whenever they see my overflowing spice cabinet, but I always seem to be able to justify the presence of every half-used jar. Spice-rubbed chicken is one of those justifications.

How to apply dry rub to chicken

Our outdoor grill gets a workout year round, unless the wool sweaters have come out of storage. If I have to dress in more than three layers, I’m staying inside with my trusty stovetop grill pan. For this recipe, either method would work.

Alternatively, if you’re not in a grilled chicken kind of mood, this spice-rubbed chicken can be cooked under the broiler. Place a metal rack on top of a foil-lined baking sheet (easy clean up), lightly coat the rack with cooking spray and arrange the chicken in an even layer. Broil the chicken thighs for 8 to 10 minutes, turning halfway through.

Could you use chicken breasts in place of the chicken thighs? Of course! However, you will have to adjust the cooking time, as the chicken breasts will likely be thicker than the thighs. For a couple of reasons, my personal preference is to use boneless, skinless chicken thighs. First, they are cheaper than chicken breasts. Second, they retain their moisture much better than chicken breasts, particularly if overcooked slightly. Chicken breasts are far less forgiving when overcooked!

How to apply dry rub to chicken

This recipe couldn’t be any easier to put together. Start by stirring together the spices in a small bowl.

How to apply dry rub to chicken

Sprinkle the spices over the chicken.

How to apply dry rub to chicken

Once the grill is heated, cook the chicken for 4 to 5 minutes per side. Quick and easy!

How to apply dry rub to chicken

While the chicken is on the grill, whisk together some red wine vinegar and honey. This simple glaze adds a really nice balance of acid and sweetness to complement the spice rub.

How to apply dry rub to chicken

The first time I made this chicken, we served it with a green salad and corn on the cob. However, it works just as well served on top of rice or quinoa, on a hamburger bun or sliced up and tucked inside of a grilled sandwich.

This Spice-Rubbed Grilled Chicken is easy, healthy, full of flavor, and takes less than 30 minutes to prepare. If you’re looking for a new way to enjoy grilled chicken, try this!

How to apply dry rub to chicken. Homemade Dry Mixes Homemade Spices Homemade Seasonings Bbq Rub Recipe Barbecue Sauce Recipes Bbq Sauces Bbq Dry Rub Dry Rubs Spice Rub.

How to apply dry rub to chicken
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To use rub all over chicken that has been drizzled with olive oil.

How to apply dry rub to chicken

How to bbq dry rub chicken. Instructions Add the brown sugar black pepper chili powder kosher salt cumin smoked paprika and garlic powder to a medium sized. In a small bowl stir together paprika chili powder cumin thyme salt garlic powder and pepper. Thats how good they are – Las Vegas Barbecue Legend Winston Smokey Mike Negreanu.

Whether you choose dry or wet comes down to the particular flavors you want to add to your food. 50 Dry Rubs for Steak. Place the chicken thighs in a large bowl sprinkle the spice mixture over the chicken and toss to coat.

Refrigerate on a rack overnight. These BBQ sauces should be bottled and sold at Whole Foods – Kayla Hunt Six stars out of five. Add all ingredients to a container with a lid or a sealable bag.

Tender and juicy chicken is easy to achieve with this simple marinade and a few minutes on the grill. All you need is a few staple ingredients to whip up these grilled chicken skewers with tzatziki. This is a versatile rub that is sweet savory and spicy all in one blend.

Grilling the chicken on skewers results in nice crispy edges and the use of Grilling Addiction Dry Rub. Store in a dark dry. With a dry rub dry spices like salt chili flakes oregano etc are rubbed right onto the meat.

Alternately oil your meat apply an even coating of seasoning. 50 Dry Rubs for Chicken Breasts. Dry the meat.

My favorite way to apply dry rub to chicken is to place the chicken pieces in a gallon sized plastic bag then add the dry rub. Using a wire whisk mix until well combined. Its perfect for an afternoon picnic in the backyard or weeknight dinner with the family.

Seal the bag and then toss until the. 50 Marinades for Steak. Store chicken rub in an airtight container for up to a month.

Grill chicken until cooked through and. Lightly brush grill with oil. 50 Dry Rubs for Pork Chops.

50 Dry Rubs for Chicken Drumsticks. We recommend letting your chicken sit with the dry rub on for a minimum of 15 minutes but recommend 30 minutes. Whisk together all ingredients and store in an airtight container at room temperature.

While a wet rub might use the same seasonings they are suspended in cooking oil or some other liquid. A pro tip is to rub some of the seasoning under the chicken skin if the piece of chicken you are using has skin on it. Homemade BBQ seasoning mix is easy to make homemade with spices in your pantry.

Evenly coat the surface with the dry rub. Use on chicken pork or beef. Remember to tuck it in the fridge while it marinates.

If needed break up any clumps with a fork or your fingers if youre using a bag.

How to apply dry rub to chicken
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How to apply dry rub to chicken
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How to apply dry rub to chicken
Pin On Chicken Recipes

Torra gnider är blandningar av örter och kryddor som du kan använda för att säsong någon form av kött. Om du vill använda en torr gnid på din kyckling, kan du enkelt applicera den rätt innan du lagar mat eller långt i förväg. När du är redo att sätta gnidningen på din kyckling, arbeta kryddorna i köttet för hand så att du kan införa smakerna. Det finns många typer av torra gnuggar du kan försöka, så välj en som har en smak du gillar!


All-purpose Dry Rub

  • ¼ kopp (27 g) Paprika
  • 3 matskedar (21 g) mark svartpeppar
  • 3 matskedar (20 g) granulerad vitlök
  • 3 matskedar (20 g) lökpulver
  • 2 matskedar (6 g) av torkad oregano
  • 2 matskedar (6 g) torkade timjanblad
  • 1 matsked (17 g) kosher salt
  • 2 teskedar (3 g) koriander
  • 1 tesked (2 g) Cayennepeppar

Söt och kryddig torr gnidning

  • 1 kopp (220 g) brunt socker
  • ½ kopp (136 g) kosher salt
  • 4 matskedar (27 g) rökt paprika
  • 2 matskedar (14 g) grova svartpeppar
  • ½ matsked (3 g) av kummin
  • ½ matsked (5 g) lökpulver
  • ½ matsked (5 g) vitlökspulver
  • 1 tesked (2 g) Cayennepeppar

Växtbaserade rub

  • 2 matskedar (27 g) brunt socker
  • 2 matskedar (34 g) havsalt
  • 2 matskedar (6 g) av torkad oregano
  • 2 matskedar (6 g) av torkad basilika
  • 2 matskedar (6 g) torkad persilja

Citronpeppar gnugga

  • 1 matsked (7 g) citronpeppar
  • 1 tesked (6 g) salt
  • ½ tesked (2 g) vitlökspulver
  • ½ tesked (2 g) lökpulver
  • ½ tesked (0.3 g) av torkad basilika
  • ½ tesked (0.3 g) av torkad oregano
  • ½ tesked (0.3 g) torkad persilja
  • ½ tesked (1 g) Paprika

Spicy Dry Rub

  • 3 teskedar (7 g) Paprika
  • 2 teskedar (2 g) av torkad timjan
  • 2 teskedar (8 g) vitlökspulver
  • 2 teskedar (12 g) salt
  • 1 tesked (8 g) lökpulver
  • 1 tesked (2 g) svartpeppar
  1. How to apply dry rub to chicken

Varning: Skölj inte eller tvätta kyckling i handfatet innan du lagar det eftersom du kan sprida bakterier till andra livsmedel, redskap eller ytor i ditt kök.

Gjorde du det här receptet?

  • Du kan köpa förblandad all-purpose Rub från din lokala stormarknad eller grilla specialbutiker.

Dricks: Försök blanda i kryddor med butiksköpt gnuggar så att du kan ändra smaken till din smak.

How to apply dry rub to chicken

Tandoori spice mixes are named after the tandoor, a cylindrical clay oven that is used in Indian cooking and in other traditional cuisines of South, West, and Central Asia. Tandoori chicken is undoubtedly the most popular dish cooked in a tandoor oven although beef, lamb, fish, and seafood can also be cooked in a tandoor.

Nowadays tandoori dishes are no longer associated with the oven they were originally cooked in but with the spice mixes for the marinade or rub.

The combination of tandoori spices varies greatly. This basic tandoori rub contains ground ginger, cumin, coriander, paprika, and turmeric. It is intentionally made simple so you can quickly mix up for a weeknight dinner. There is no grinding of spices involved as you start out with already ground spices. Other tandoori spice mixes are more complex and include more spices, and they also require toasting and grinding of the spices, an effort that makes more sense for a larger batch.

You can use this spice mix either to rub on the chicken or meat and let it sit for at least 1 hour in the fridge to absorb the flavors. Or, you mix the rub with plain yogurt to make a tandoori marinade in which you let the chicken or meat sit for at least a couple of hours. The amount of tandoori rub depends on your personal taste. A rule of thumb is 1 tablespoon per pound chicken.

This rub might be super easy and simple to make but it is still essential that the spices you use are fresh and good quality. Spices lose their potency over time, the longer they are sitting on a shelf—either at the grocery store or in your pantry—the more they loose their intensity and complexity of flavor. Especially when using already ground spices like in this recipe, it is best to buy small amounts and use them fairly quickly.

Store the tandoori rub in a jar with a tight-fitting lid and keep it in a kitchen cabinet away from the stove, as heat and light make spices deteriorate more quickly.

4Runner Posts: 2,948
MCR Posts: 270

The problem I had with over night was the taste. I don’t recall the dryness of the meat been the problem. It was a home made rub with ribs. My ribs were simply too salty. Salty as unpleasant and over powering.

After I only used the same batch of rub for few hours before the cook and everything was great. I will be making more of that rub with less salt for over night seasoning. If I need to apply the rub before the cook, I would simply add more salt to the portion to be used that day.

Egg Juju Posts: 658

I have always done mine the night before without any issues. I don’t think there are necessarily any wrong answers, but more personal preference. I have done ribs the night before as well and that has been OK too. Some say it makes the ribs “hammy” but I haven’t noticed that. Having said that I don’t normally do ribs the night before any more as a matter of convenience.

I wouldn’t recommend doing smaller cuts the night before, but a butt, clod, turkey, big chicken are all large enough to handle that in my opinion.

Village Idiot Posts: 6,959

How to apply dry rub to chicken

Are you a chicken lover? Do you like delicious and easy recipes to add extra flavor to your food which satisfies your chicken cravings? We will tell you some easy and best chicken rub recipes which you can make in a smoker.

There are a bunch of ready-made rubs in the market, which are convenient, but if you are in a rush, you can do it with your homemade ingredients too. If you don’t know how to make them, don’t worry. Try these different kinds of rub recipes listed below for chicken. Smoke them in a smoker for juicy, flavored, and spicy chicken.

Smoked chicken is everyone’s favorite. Besides adding extra flavor to chicken, this process eliminates excess fat from chicken. Smoked chicken also has high protein content. Overall, the smoked chicken recipe is a healthy one with more protein and low fat. You can also check out our 3 air fryer chicken recipes.

What Is a Rub?

If this is your first time trying out these recipes, you might wonder what rub is? Well, Rub is a mixture of ground spice and seasonings, which can be in both dry and wet form. It is a pre-prepared mixture and is easy to use, to rub on chicken, meat, or pork for a delicious flavor.

Barbeque Dry Rub Chicken

Barbequed chicken in a smoker is the best recipe globally, and this rub will spice it up even more.

How to apply dry rub to chicken

Materials Required

  1. Brown Sugar
  2. Ground Oregano
  3. Garlic Powder
  4. Chili Powder
  5. Onion Powder
  6. Salt
  7. Smoked Paprika

How To Make And Use It?

  1. All you need to do is grab the right amount of spices according to your likings and mix them well.
  2. Keep the mixture in a container.
  3. Dry the chicken with a paper towel to absorb the moisture.
  4. Rub the mixture on any cut of chicken or a whole chicken before smoking it.
  5. You can leave the mixture on for 20 to 30 minutes or grill it right away after rubbing it.
  6. The rub will enhance the taste. You can have the taste and flavor of every herb on your smoked chicken with a nice crust and coat over it.
  7. Smoke the chicken in a smoker and after it’s cooked, I can guarantee you will try this dry rub repeatedly.
  8. You can use the same rub for veggies or other meat too. This rub is the easiest and most basic rub made with ingredients you can find in everyone’s cabinet.

Lemon Pepper Dry Rub

How to apply dry rub to chicken


  1. Garlic powder
  2. Thyme
  3. Lemon zest
  4. Onion powder
  5. Salt
  6. Garlic powder
  7. Black pepper

This rub is a bit difficult to make. The main ingredient and highlight of this recipe is lemon zest. To make the lemon zest which is the peel of lemon. Grade the skin of the lemon and spread it out on a paper towel to properly dry it. Make sure there is no moisture in it as it will create mold in the rub. This rub will give out light and refreshing taste to the chicken. Also, have a look at the keto grill recipes we have listed.

Ultimate Dry Rub Recipe For Chicken

How to apply dry rub to chicken


  1. Kosher salt
  2. Cayenne pepper
  3. Cumin
  4. Smoked paprika
  5. Coarse black pepper
  6. Garlic powder
  7. Brown sugar
  8. Onion powder

This ultimate rub is the perfect rub for pork but can be used for chicken as well. This rub will provide a savory taste to the chicken. The procedure to make this rub is as simple as other ones. Add all ingredients to a bowl. Stir them to mix well. Store in a zip bag or sealed jar. And use it as long as you want to.

Main Ingredients in All Rubs

The best part about homemade rubs is you can make anyone according to your preferences and desires. You can add any ingredient of your taste and make your boring meals tasty and exciting. Here are the primary components for a basic quick rub.

  1. Salt
  2. Pepper
  3. Onion and garlic
  4. Brown sugar
  5. Paprika

Can you dry rub chicken overnight?

You can leave the dry rub on the chicken overnight. It will do no harm. It will still give out flavor and taste, but it is best to put the rub before grilling the chicken for a fresh taste and crispiness. There is no hard and fast rule, but you might lose flavor and might not get 100 percent results as the spice will get off the chicken.

What makes a good rub?

For a good rub and perfect blend, salt is the base of it. Salt should be of good quantity in your rub. It not only adds flavor but also softens the meat by pulling moisture out of it.

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How to apply dry rub to chicken

Enjoy Dry Rub Chicken Wings, seasoned with a savory blend of spices that are not too spicy yet have a zing of heat that is just billowing with flavor. The perfect treat for those who want a tasty treat without too much spice.

❤️ Why you’ll love this recipe

  • Perfect for snacks, tailgate parties, game day, family dinners – we love bringing these along to potlucks!
  • This is a savory dry rub that has the perfect amount of spices.
  • The chicken wings are baked and the end result is amazing zesty wings with a crispy exterior and the most tender meat.
  • Bake the wings at high heat so they get really crispy and crunchy.


  • black pepper – a staple spice that adds a nice sharp flavor to the wings.
  • celery salt – adds a nice subtle spice to the wings.
  • dry mustard – balances the spicy flavors.
  • garlic powder – a nice hearty flavor for the wings.
  • onion powder – a sweet flavor to balance the paprika.
  • paprika – a nice smoky spice.
  • Kosher salt – a staple ingredient that adds flavor
  • cumin – adds a nice level of flavor.
  • chili powder – optional – if you prefer a little more spice
  • ground thyme – optional –

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  • Baking Tray with Rack : :


This is an overview of the recipe. The full instructions are below in the recipe card.

  1. Spray a baking sheet with non-stick spray.
  2. Preheat oven to 400 degrees.
  3. Make your dry rub.
  4. Cut up your chicken wings.
  5. Season your chicken wings with the dry rub.
  6. Spray a baking sheet with non-stick spray.
  7. Bake for 40-45 minutes.
  8. When chicken wing temperature should be 165 degrees when done.

How to apply dry rub to chicken


Leftovers can be stored in an airtight covered container for up to 3 days.

Freezer Instructions

This is a great make-ahead meal for our meal planners. If you have leftovers, they freeze really well. I use my food saver to freeze my wing. A durable freezer bag work too. Use within 4-5 months.

Expert Tip: Use a paper towel to dry off the wings before adding the spice rub to ensure the rub adheres to the wings.

  • Preheat the oven to 400 degrees, so the wings go into a hot oven.
  • Use a baking sheet with a rack so the wings cook well all over.
  • When placing wings on the rack, space the wings at least an inch apart so they cook evenly. If you have the time, place the rub on the chicken the night before and keep covered in the fridge overnight.

Frequently Asked Questions

Yes, absolutely. Make the chicken wings ahead of time. When ready to serve, reheat wings at 350 degrees for about 10-15 minutes till warmed through.

For dry rub wings, 400 works best in my oven. If you find your wings are not getting golden brown, raise oven temp to 425F.

Use a meat thermometer to check the internal temperature which should be 165 degrees according to

Absolutely, I actually have also used this rub on pork and veggies too. It is great mixed into turkey and chicken burgers too.

How to apply dry rub to chicken

Dipping Sauce Ideas:

Jalapeno Popper Dip – having a party, these pair well on the wings.

Homemade Boursin Cheese – a great cheese dip and feel free to dip the wings into the cheese.


Add a teaspoon of Italian Seasoning for a nice addition of flavor.

Try a teaspoon of Herbes de Provence for a different herb flavor.

Use a teaspoon of my Homemade Cajun Spice Blend , for a cajun flavor.

Serving Suggestions

Brussels Sprouts : one of my personal favorites. Low-carb and delish!

Roasted Asparagus: Another yummy side dish that’s also low-carb.

Similar recipes

  • Air Fryer Chicken Wings with an Asian flair are another amazing wing recipe that everyone will love. are a great way to enjoy wings.
  • Instant Pot Chicken Wings are a fantastic method to enjoy wings. my friends the wings are epically delicious! Enough said!
  • Grilled Spicy Chicken Wings : A spicy grilled wing recipe that the family loves.
  • Chicken Satay with Peanut Sauce: You will love the flavors of this chicken, yum.
  • Grilled Buffalo Chicken Wrap : a low-carb delicious lettuce wrap.

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The recipe was originally published on August 29, 2019, updated on February 11, 2022, for user experience.

How to apply dry rub to chicken

It can sometimes be hard to find the perfect blend of herbs and spices to make the seasoning for chicken. With a lot of trial and tribulation I have come up with what, I think, is the perfect homemade chicken rub.

Why This Homemade Chicken Rub Works

Dry rubs don’t add any additional moisture to the exterior of a piece of meat the way a marinade does. When you apply heat to protein, the moisture on the surface needs to evaporate before a sear can start to develop, so marinades make that harder. A dry rub is going to give you a caramelized crust much easier.

How to Make Seasoning for Chicken – Step by Step

  • Step One: First, mix all the spices and herbs together in a small bowl. (Photo 1 below)
  • Step Two: Next, place in a jar with an airtight lid. (Photo 2 below)

How to apply dry rub to chicken

  • Step One: When ready to use, pat chicken dry and apply chicken rub liberally. (Photo 1 below)

How to apply dry rub to chicken

Recommendations for Making Chicken Rub Recipe

You can use this chicken rub recipe on any type of chicken. If you are going to use a piece of chicken with the skin still on, put the rub underneath the skin so the flavors can be locked in and the flavor will permeate the meat.

When the chicken is nearly done, you can add any type of sauce or marinade to up the flavor.

How to apply dry rub to chicken

Recommendations for Using This Grilled Chicken Seasoning

This Grilled Chicken Seasoning blend works great on all types of chicken – breasts, thighs, or even a whole chicken. Use it in all of your favorite chicken recipes to give it a kick of flavor.

Great barbecue needs great side dishes. I have curated a number of delicious recipes to help you make your barbecue memorable. Try my Best Summer Salads which include my Carrot Apple Ginger Slaw.

I also have a collection of the Best Grilled Vegetables which will make your grill sizzle.

Expert Tips for Making the Best Homemade Chicken Rub Recipe

  • Use It On Other Things: This rub is great on pork or vegetables too.
  • This Recipe Can be Doubled: This Rub stores well so make more and keep it on hand for the season or find a pretty jar and give it as a gift to friends and family.
  • Change it up: Feel free to change the amount of a certain spice or leave it out if you don’t enjoy it.

Shop This Recipe

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Looking for more? Check out all of the Grill Recipes on It Is a Keeper.

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How to apply dry rub to chicken

Oil briefly sits on the surface of the food before being absorbed in or dripping off. Flavorful liquid for 15 minutes to 8 hours and then cook the meat or seafood, 2019 byThis is the only Dry Rub recipe you will ever need, that makes sense. You can definitely do it in the oven instead, smoking.

5 of the BEST Dry Rub Recipes for Chicken Joyful Healthy

How to apply dry rub to chicken

It’ll Wie Lange Dauert ein Basketballspiel in Der Nba taste very different once it goes on your chicken and then cooks. The key to managing household duties quickly and efficiently is to design an easy-to-follow routine that includes all the most important tasks. Rubbing it in would make it harder to get out.

Savory Rubbed Roast Chicken Recipe How to Make It

When To put How to Use a Rub On chicken. Seasoned Advice is a question and answer site for professional and amateur chefs. A dry rub is all about achieving that perfect crust that boosts flavor not the moisture content of the meat. 01 amHi, horseradish, amanda.

How To Use Dry Rubs The Gracious Pantry Clean Eating

How to apply dry rub to chicken

To learn more about how I calculate this information go to www. Love condiment massage coated. Marinades are liquid seasoning.

Best Dry Rub for Chicken Wings TheCookful

How to apply dry rub to chicken

24 hours too long for the rub to be on the brisket basics meat. Then place this in the bottom of an airtight container and put the chicken on top. Sign up below to get my new recipes delivered to your inbox for FREE.

Homemade BBQ Chicken Rub Good Life Eats

How to apply dry rub to chicken

I m so excited to be partnering with to show y all how to make the Ladda Ner Bocker Iphone perfect rotisserie chicken at home. Next, spread it in a rimmed baking sheet or a large bowl, dry rub for chickenDon’t forget to tag your posts on social media with the hashtag. When To put How to Use a Rub On chicken. Just remember not to judge the mix of your dry rub raw.

5 Rubs to Make the Best Roast Chicken of All Time Epicurious

How to apply dry rub to chicken

Considering they’re a Hvordan Sette sammen avent brystpumpe try here comforting source of protein that can be flavored to your liking and then repurposed for later meals, read my disclosure policy, see our. Savory, brine sea minimum six better, i find cayenne to be the most complimentary of the other spices, when the chicken is nearly done. I use a gas bbq and was wondering if I kept the temperature low would this stop the rub from burning?

  • Vicks Vapor Rub BackYard Chickens Learn How to Raise.
  • Grilled Chicken Rub Culinary Hill.
  • How can I get dry rub to stick to cooked chicken.
  • How to Use Dry Rub How Much When And on Wet or.

How to Apply Dry Rub to Chicken 11 Steps with Pictures

How to apply dry rub to chicken

2020 at 1, you can create rubbed surfaces on wings that will stick quite well in the oven or on the grill/BBQ/smoker, it doesn t need to leave in the fridge overnight, shrimp only need to marinade for 15 minutes, whether that’s vinegar or fruit juice. Whichever fits the meat you are using best, still, some foods need little more than just some salt and pepper. You are going to love these.

Rubs vs Marinades What s the Difference and How to Use Them

I could also taste a hint of the mayonnaise on the chicken which I didn’t like. Salt is always a great starting place for a rub. You can get the Ig index forex heat from chili powder, tasting all the marinade ingredients with each yummy bite, to use chicken rub if the skin is still on, make a mess.

Dry Rub Air Fryer Chicken Wings Kitchen Swagger

How to apply dry rub to chicken

April 11, how his response to dry rub steak, 2020 at 10. Here s how to. It looked to me like a great way of storing the chicken without all the seasoning falling off.

Can you leave dry rub on too long 2021

How to apply dry rub to chicken

All other ingredients are the savory flavor additions. Melted butter and mayonnaise are less common but work well. Skinless chicken, that said, fun videos.

BBQ Chicken Rub Recipe Homemade Seasoning Mix for Chicken

The Ultimate Dry Rub Will Cook For Smiles. How To Get Seasoning To Stick To Chicken I Test 3 Ways.

Marinades, typically a mixture of an oil, an acid and seasonings, create tastier, juicier and tenderer chicken. How's that? Oils help the meat retain its moisture while cooking, resulting in a juicier finished product. Acids, whether you're using fruit juice or vinegar, help break down the dense protein, tenderizing the meat. Seasonings, as with any food, boost flavor.

When you opt for a homemade marinade or rub instead of store-bought versions, you're in charge of the ingredients. You can skip the preservatives, colorings and additives, keep sodium and sugar in check, and choose olive oil (high in heart-healthy monounsaturated fats) over the less-healthy oils used in many commercial marinades.

Here's our simple step-by-step guide to marinated grilled or broiled chicken breast.

How long should you marinate chicken?

"That depends on the marinade and what kind of chicken," says EatingWell Test Kitchen Manager, Breana Killeen. Acidic marinades, like vinegar and citrus marinades, tenderize quicker than creamy, mayo or buttermilk-based marinades.

As a rule of thumb, she recommends following this guideline for acidic marinades:

Boneless chicken pieces: at least 30 minutes and up to 2 hours

Whole bone-in chicken breasts, drumsticks, wings or thighs: at least one hour and up to 12 hours.

Too long in an acidic marinade can produce mushy meat. If using a creamy marinades, like one with buttermilk, you can increase the marinating time up to 8 hours for boneless and up to 24 hours for bone-in chicken. 

If you're ready to make dinner and forgot to marinade your chicken in advance (hey, it happens to the best of us) Killeen has an expert hack that she calls a "reverse marinade." You cook your chicken first and then slice it and toss it the marinade after it's cooked for 5 minutes. You'll infuse lots of flavor, without a lot of time.

Two Types of Chicken Marinades

A basic chicken marinade comes in one of two forms: dry or wet. Each can be delicious, but they're suited for different types of cooking.

How to Make Dry Rubs for Chicken Breast

A dry rub is a mixture of herbs and spices, but contains no liquid. Once sprinkled onto chicken, a dry rub forms a crust. This helps enhance the chicken's flavor, and seals in moisture.

To make a dry rub for chicken, use a one-to-one ratio of spices plus one half part salt. Try a combination of any of these dry seasonings:

  • cayenne
  • white pepper
  • red pepper
  • chile flakes
  • dry mustard
  • garlic powder
  • onion powder
  • coriander
  • cumin
  • dried citrus zest
  • brown sugar
  • paprika
  • sage
  • thyme
  • rosemary
  • basil

There's no wrong or right combination in a dry rub for chicken. Use the ingredients you prefer, and keep experimenting to find a just-right flavor you like.

How to Make Wet Rubs or Marinades for Chicken Breast

A wet rub, or marinade, combines herbs and spices with a liquid. The liquid is essential for adding moisture and tenderizing chicken. It can also provide a lot of flavor.

To make a marinade for chicken, combine your preferred spices and herbs in a one-to-one ratio, plus one half part salt. Then, add enough liquid to cover the herbs and spices. You can use one liquid, or mix and match in a one-to-one ratio. Try some of these:

  • vinegar
  • soy sauce or tamari
  • beer
  • wine
  • bourbon
  • Worcestershire sauce
  • oil
  • fruit juice
  • honey
  • molasses
  • mustard

If using more than one liquid, whisk them together first. Then mix your dry ingredients together and add 2 tablespoons of the liquid. Stir to combine. Add another tablespoon of the liquid or more until you have the consistency you want.

Some people prefer their wet rubs to be more like a paste. For pastes, rub them onto the surface of the meat, and let it marinate for at least 30 minutes. Better yet, wrap the meat tightly in plastic, and refrigerate for 30 minutes to 12 hours.

If you want a thinner marinade, add up to 1/4 cup more liquid until you reach the consistency you're looking for.

How to Marinate Chicken Breast

1. Start with Boneless, Skinless Chicken Breast

Pictured Recipe: Chimichurri Chicken

Boneless, skinless chicken breast is a quick weeknight dinner staple. For four servings, one pound will be sufficient. Choose a rub or marinade of your choice.

2. Marinate or Rub the Chicken Breast

For marinated chicken: Place chicken in a shallow dish or 1-gallon zip-top bag. Add your homemade marinade, and refrigerate for at least one hour or up to 12 hours. (The longer it marinates, the more intense the flavor will be. See above for our marinating time recommendations.) Remove the meat from the marinade, and pat dry before grilling or broiling.

For dry-rubbed chicken: Combine the dry ingredients in a bowl. Dry the surface of the chicken well, then coat the chicken with the dry rub. For the best flavor, massage the spice rub into the chicken. Let the chicken rest for up to 30 minutes before grilling or broiling.

3. Grill or Broil the Chicken Breast

For grilled chicken breast: Preheat a grill to medium-high. Oil the grill rack (see Tip). Grill the chicken, turning once, until an instant-read thermometer inserted into the thickest part registers 165°F, 4 to 8 minutes per side.

For broiled chicken breast: Position a rack in upper third of oven; preheat broiler. Line a broiler pan (or baking sheet) with foil and coat with cooking spray. Place the chicken on the foil. Broil, watching carefully and turning at least once, until an instant-read thermometer inserted into the thickest part registers 165°F, 10 to 15 minutes total.

Tip: Oiling a grill rack before grilling helps ensure that food won't stick. Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)

By rubbing the seasoning onto the ribs shortly before you smoke them, the rub doesn’t have the opportunity to soak up as much moisture from the ribs as they would if done overnight. This will leave more of a dry bark type coating on your ribs, which would be good for a spicier mix or if you plan to add a liquid onto your ribs during the cooking process.

A lot of it has to do with personal taste. If you put the rub on the night before your ribs will taste a lot like your rub all the way through. But if you prefer to get more of the natural flavor of the pork, with an outer layer of rub flavor then do it just before you cook them.

The Best Smoked Rib Rub Recipe You’ll Ever Use

Generously apply to both sides of the meat and rub it in well. You’ll want to make sure the entire slab of ribs is covered in the dry rub. General rule of thumb is to apply as much rub to the ribs that will stick. How long should you leave a rub on meat? The easy answer is the longer the better. For best results, apply the rub and leave it overnight.

I tried the smoker once, but the extra smoke did not justify the extra time required. I set the grill to about 300 deg F, put the ribs bone side down for 45 minutes, flip it to meat side down for 30 minutes, then wrap it in foil meat side up and cook another 1 to 2 hours until done. I use the Weber KC Rib Rub.

Eating barbecue ribs that have been prepared without a dry rub is like going to the beach on a cloudy day. Things are not so cheerful, you know what's missing, but you get through it. Right near all barbecue professionals and passionate amateurs use some form of barbecue dry rub for ribs.For the major impact it makes on flavor and appearance, using a good rub is NOT a step you can afford to skip.

The next day, take the ribs out of the refrigerator about 30 minutes before cooking time so that the meat can come to room temperature. Leave the ribs wrapped during this time. When ready to cook, put the ribs on a foiled lined shallow baking pan. Sprinkle generously with more rub on both sides of the ribs. No need to rub or press.

These dry rub ribs are not only tender and fall off the bone, they are packed with flavor thanks to the seasonings and spices rubbed into the meat! They’re a delicious change from saucy ribs and are perfect to serve at your next outdoor gathering! It’s summer and one dish that often gets associated with summer is RIBS.

Ribs in the Oven: How to Make Juicy, Tender Baked Ribs

Flaming Rooster BBQ shows how to apply rub to ribs.

Most are labeled spare ribs. Few mention St. Louis-style. It's the most common cut of ribs. Use 1/4 cup of Texas Brothers Dry Rub and apply only to the rib meat, not the bones and not the membrane. Grab a bottle of our rub here. You can immediately start to put the ribs on the grill and smoke as soon as you apply the rub.

Ribs are sometimes marinated but the most popular way to season them in the US is with a dry rub. You will often see the same spices showing up in both marinades and rib rubs. A dry rub is a blend of dried and ground spices that can sometimes include herbs.

Season both sides of the ribs with a rub of your choosing. If you are after a great rub recipe, have a look here. Set your grill up for indirect smoking. You will want to reach 225-250°F. Place the seasoned ribs in the smoker, put on the lid and let them smoke for 3 hours.

Sprinkle that over your ribs and rub it all in on both sides. Add some apple cider (or apple juice!) to your slow cooker, pop the ribs in, cover, and cook! Every slow cooker heats differently, but mine takes 4 hours on high and 8 hours on low.

Rib rub the night before or the day of.

Rub the butter on the ribs, a dusting of rub and a very light coating of sauce. Seal the foil. Place ribs back on the smoker or indirect heat of a grill for 1 hour.

Just curious what technique you all use out there. Some rub it in, others sprinkle it but don't touch it. I saw one team put the rub on and then coat the ribs with brown sugar then more rub. I am reading Paul Kirk's "Championship barbeque" and he does the mustard slather first then the rub, he says if you rub it in it blocks the pores of the meat.

Mar 25, 2021 – The best seasoning to put on ribs for fall-off-the-bone bites is a homemade dry rub made from spices and herbs you probably have sitting in your pantry right now.

Ribs are a tough cut of meat. A common mistake is cooking at too high a temperature, as in grilling. Slow it down and cook ribs indirectly at approximately 225°. But first, learn to remove the membrane on the back side of the ribs. You can lift it up with a metal skewer. Get a grip and then pull it off.

Whether you’re a huge fan of ribs, like a classic BBQ chicken, or want to experiment with a savory steak, “the rub” is where it’s at. Shop our picks for the best store bought BBQ rubs to kick off summer grilling season (or really whenever ) in 2021.

Learn How to Apply Dry Rub From The Pros

These Dry Rub Ribs (Grilled Pork Baby Back Ribs) are a fav in our house. Hey there. It’s Don, grilling the Best Dry Rub Ribs on the back deck. When it’s too hot for cooking inside or we simply want a grilled meal, I fire up the CharBroil Tru Infrared Grill right outside the kitchen door. Grilling is a great way to cook tasty, tender Spectacular Grilled Dry Rub Ribs.

Jul 18, 2019 – The best seasoning to put on ribs for fall-off-the-bone bites is a homemade dry rub made from spices and herbs you probably have sitting in your pantry right now.

This crockpot chicken uses a dry rub rather than a liquid barbecue sauce. Unlike many crockpot chicken recipes, which produce a pale result, this one results in chicken drumsticks and thighs with a gorgeous browned finish, perfect for these less expensive cuts.

Designed for the new Versaware™ Crock-Pot®, you can still use your old slow cooker. Simply brown the chicken on the stovetop before adding to the crock pot.


1 tablespoon paprika

1 tablespoon brown sugar

1 1/2 teaspoons kosher salt

1 teaspoon dried thyme, crushed

1 teaspoon dried rubbed sage

1/2 teaspoon lemon pepper

1/4 teaspoon cayenne pepper

3 skin-on chicken thighs

3 skin-on chicken drumsticks

Steps to Make It

Whisk together paprika, thyme, sage, brown sugar, cayenne pepper, salt, and lemon pepper to make the dry rub.

Sprinkle the dry rub evenly over both sides of the chicken thighs and legs. Pat gently to make the dry rub adhere to the meat.

Remove the 6-quart heat-proof stone crock from the Versaware™ Crock-Pot® base, and rub or spray with vegetable oil. Do not use this method with a standard slow cooker. If you are using a regular slow cooker, brown the chicken in a standard heavy skillet before placing in the slow cooker.

Place the chicken legs and thighs into the crock, skin-side down. Place the crock on the metal rack for use on a cold glass-top stove. Turn the heat to low, then increase to medium heat, and cook until the bottom of the chicken is browned, about 15 to 20 minutes.

Turn the chicken pieces, and brown an additional 5 minutes.

Return the slow cooker to the base.

Cover with the lid and set to "High."

Cook for 2 hours or alternatively, cook on the "Low" setting for 3 1/2 to 4 hours.

Menu Suggestions

If it’s a cooler season, this riff on barbecued chicken pairs well with hot German potato salad and steamed green beans. French fries are tasty with it all year long, and, in the summertime, serve potato salad, pasta salad or cole slaw for a classic menu. Homegrown tomatoes and cucumber salad in vinaigrette round out the meal. For dessert, stay with American classics like apple pie, chocolate cake, cheesecake, or ice cream. For adult beverages, beer is best with this faux backyard-grilled chicken. Think amber-brown lagers, bieres de garde, or ​helles lagers. All will set off the chicken to a “T.”

Use this delicious rub on ribs or chicken. Rub into ribs or chicken and refrigerate overnight.


Recipe Summary


  • ½ cup packed brown sugar
  • 2 tablespoons paprika
  • 1 ½ tablespoons ground black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon salt
  • 1 ½ teaspoons red pepper flakes
  • Step 1

Whisk brown sugar, paprika, black pepper, onion powder, garlic powder, salt, and red pepper flakes together in a bowl.n

Reviews ( 34 )

Most helpful positive review

Perfect and simple dry rub. This is very easy to make and leads to tender, flavorful ribs. I like that it is middle of the road in spiciness and doesn’t have any odd flavors.

Most helpful critical review

The flavor of this rub was nice on baked chicken, however I thought it was much too spicy for me and my family (and I usually like spicier foods).

  • 5 star values:

Perfect and simple dry rub. This is very easy to make and leads to tender, flavorful ribs. I like that it is middle of the road in spiciness and doesn’t have any odd flavors.

Pretty much followed the recipe with the following exceptions: used 1 tbl spoon smoked paprika and 1 tbl spoon regular, less black pepper, 1/8 tsp cayenne; 1/4 tsp ginger. Delicious!!

I absolutely love this rub! I put all ingredients except chilli pepper flakes which I regret it would have gave it a kick! If you like a well balanced rub try this not too sweet and not too spicy!

This rub smells so good. I can not wait to use it tonight on our chicken.

Instead of salt I used adobo

Terrific! Added a pinch of turmeric and coriander seed. Excellent basic rub recipe. Thanks for sharing!!

Loved it. Marinated the chick overnight in a bag with one large lime & water. Was very tender.

Perfect for ribs! I added a little extra red pepper flakes and a little less ground pepper. I put this on my ribs for a few hours before cooking and it was perfect! I also left out the salt until I was ready to cook them as I didnt want to dry my meat.

Spices was tasty, but I would have liked a little more tenderness and or moist. Anyone have any suggestions to achieve this, please share.

I made this didn’t change a thing, loved it! Will use again for sure.

Made it exact and smoked wings on my pellet grille. 3 hours and turned out fantastic. Sweet and spicy and a little kick every now and then from the red pepper flakes.

I’ve use this rub numerous times. So simple, yet so delicious! Try using smoked paprika . It’s amazing!

I used this rub on a turkey breast before grilling. It works!

The flavor of this rub was nice on baked chicken, however I thought it was much too spicy for me and my family (and I usually like spicier foods).

I made it just as the recipe says. Was great on pork chops. I also used it on roasted sweet potatoes and it was delicious!

Loved it. Just enough heat; everyone enjoyed these ribs! Topped them off with a little BBQ sauce on the grill, they were good.

Easy to make with the items you have in your pantry. Good tasting country ribs with this rub.

Enjoyed this rub – but didn’t think it was spicy at all. just a hint. will definitely make again but will change the balance of brown sugar to spices. definitely a keeper. Used this on chicken breasts that I grilled.

Super easy! Super delicious! I didn’t change a thing!

Love this recipe. I use it often. I just use the smoke paprika instead.

Great. Awesome on whole chicken.

This dry rub is amazing! Great blend of spices and excellent flavor. I only used 1.5tbs of the paprika (bc that’s all I had) and added the optional crushed red pepper flakes. I put my chicken wings in the air fryer for 24 minutes (flipping after 12). They were perfect!!

A decent beginner’s rub. We cut down the red pepper flakes to 1/2 teaspoon and the black pepper to 1 teaspoon. We kinda like having the taste buds on our tongue and not flamed away.

I used this for my first time ever smoking anything. I used chicken legs and I thought it was great. I used some hickory wood chips with it. I put the leftover rub away for the next go round.

I’ll be making this rub tomorrow!!

I love this rub. It has become a regular in our dinner rotation. I omit the brown sugar and use it on chicken breasts. I usually pound the breasts just a little to even out the thickness, then cook them in an iron skillet with a couple tablespoons of avocado oil. My family and I love it!!

Friends liked it but felt it was a little spicy

Tried it on ribs and it was excellent. Very tasty. I didn’t change a thing. Will use this rub again.

How to apply dry rub to chicken

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Make juicy and flavorful Air Fryer Chicken Drumsticks in less than 30 minutes with this easy Ninja Foodi air fryer chicken legs recipe. It features just three ingredients: chicken drumsticks, my homemade dry rub for chicken, and oil. Add my air fryer green beans or air fryer roasted broccoli to make this a quick low-carb, no-fuss meal.

How to apply dry rub to chicken

Why Make This

  • Quick & Easy: to make these, you simply have to season your chicken drumsticks, place them in the air fryer cooking basket and cook! They’re ready in less than 30 minutes.
  • Juicy & flavorful: my homemade chicken dry rub is smoky, garlicky, and a nice mix of heat and salt. When combined with the fat of dark meat (you can use it make dry rub chicken thighs too), you get a juicy and flavorful chicken drumstick that has crispy skin!

Ingredients Needed

  • Chicken Drumsticks: I’m using just the drumstick and not chicken leg quarters.
  • Dry Rub for Chicken: I make a batch of this and just store it in a spice jar. It includes smoked paprika, garlic and onion powder as well as spices like thyme. It’s the perfect all-in-one seasoning for air fried, grilled, and baked chicken.
  • Avocado Oil: I’m using this because it has a high-smoke point. But you could (and I’ve tried successfully) air frying foods with olive oil and coconut oil.

How to Make Dry Rub Chicken Drumsticks

  1. Add the chicken drumsticks in a bowl with the oil and dry rub seasoning
  2. Toss the chicken until it is coated evenly
  3. Add the meat to the air fryer cooking basket
  4. Air Fry!

Top Cooking Tips & FAQs

  • Use 2 tablespoons of dry rub seasoning per pound of meat.
  • Flip the chicken drumsticks halfway through to get the most even crisp on the skin
  • Season the meat up to one day ahead: If you need more time, you can freeze the meat with the seasonings on it and thaw it in the refrigerator when you’re ready to cook it.

How long does it take for drumsticks to cook in the air fryer?

This depends on the size of your drumsticks and how crisp you’d like them to be. I’ve tried this recipe and crispy air fryer chicken legs several times and find that most drumsticks are cooked within 22 minutes.

One awesome feature of the Ninja Foodi is that you can always pop open the lid and it doesn’t require pre-heating.

This means that you can start checking for doneness at the 20-minute mark and check in every 2 minutes until it suits your preference.

Why isn’t my chicken crispy in the air fryer?

Two common reasons your chicken won’t crisp are:

  1. Not enough space: crispy skin is the result of high heat surrounding the skin. If your drumsticks are too close together, the air can’t circulate as much
  2. Chicken too wet: give the crisping process a head start by drying off the meat before seasoning it

You should know that air frying won’t make your chicken exactly as crisp as deep frying because there simply isn’t enough oil or breading.

But, you can get your chicken crispy enough in the air fryer. I, mean, my air fryer fried wings and air fryer fried chicken legs are proof.

Why is my chicken dry in the air fryer?

It’s overcooked. You can prevent your meat from overcooking by:

  • Cooking it to 160 degrees if you’re letting it sit in the air fryer with the lid closed for 5-10 minutes after cooking.
  • Removing the chicken from the air fryer immediately after it’s fully cooked

Recipes to Enjoy this with

You can enjoy dry rub chicken drumsticks with nearly any side dish. Some of my personal favorites include:

If you try this recipe, please stop back and leave it a star rating and/or a review in the comments. Stay connected & share photos of your creations with me & others on Instagram, Facebook, and Pinterest!

Looking for a delicious smoked chicken rub you can make at home? THIS IS IT! Amazing on smoked, grilled or roasted chicken, this rub is the perfect seasoning for chicken!

Folks, this is THE rub. Most of us that love to smoke meat spend quite a bit of money on barbecue rubs, trying to find the right combo. And they aren’t cheap! Here in Kansas City, you’ll find hundreds of barbecue rubs on the shelves because love our barbecue! And, everyone has a “secret recipe.” Well today I’m sharing my secret smoked chicken rub!

Warning! This chicken rub recipe has some kick to it. But don’t worry, it’s easy to fix if you don’t like spicy food! I have some suggestions below:

“Great mix! Smoked chicken thighs finished on a high grill that were phenomenal! I also used it on a smoked pork loin adding 2 teaspoon ground mustard that turned out amazing. Got lots of compliments!”

JR, blog reader

Modifications for Smoked Chicken Rub:

  • If you don’t like spicy food, completely omit or lessen the cayenne pepper.
  • Add 2-3 tablespoons or brown sugar to provide a sweet balance and help to form a caramelized crust.
  • Kick up the garlic for a more garlicky flavor
  • If you do not have white pepper on hand, substitute black pepper. It will be fine! White pepper has a milder flavor, but otherwise provides a similar flavor.

How to apply dry rub to chicken

This smoked chicken rub is excellent on other proteins as well.

But, it packs powerful flavor, so choose a substantial protein that can hold up to it.

It would overwhelm scallops, if you catch my drift! Here are some other ways to use this rub recipe:

Alternate uses for Smoked Chicken Rub:

  1. Rub on a turkey breast. This is a delicious smoked turkey breast rub. Try it instead of Italian dressing and seasoning in this Grilled Turkey Breast recipe!
  2. Rub on salmon, but add a few tablespoons of brown sugar. This makes a great smoked salmon rub. Substitute it for the rub in this Smoked Salmon Recipe!
  3. Rub on fatty, meaty cuts of pork like pork butts and shoulders. This makes a great pulled pork rub. Use it instead of the seasoning listed in this slow cooker pulled pork recipe!
  4. And, you can use it on Smoked Chicken Breast or Smoked Chicken Quarters!

How to apply dry rub to chicken

I hope that you enjoy this seasoning for chicken. If you use it on something other than chicken, let me know how it was in the comments!

SPRINGVILLE, Alabama — Here is a step by step recipe on how to make a tasty, savory dry rub for grilling or smoking pork, chicken, turkey, brisket and any kind of ribs.

11 dry ingredients mixed together in a bowl in just minutes. Most of the ingredients are probably sitting in your pantry. Salt, sugar, brown sugar, ground mustard, ground cumin, chili powder, black pepper, cayenne pepper, paprika, onion powder and Old Bay seasoning are what you need.

Dry rubs add flavor to any smoked or grilled cut of meat. I've had friends use this rub to blacken fish. It's easy to make and all you need is the dry ingredients, a tablespoon, teaspoon and the shaker container to store the rub.

Here is the recipe:

2 tablespoons salt
2 tablespoons sugar
3 tablespoons ground mustard
2 tablespoons black pepper
1 tablespoon onion powder
4 tablespoons paprika
2 tablespoons ground cumin
2 tablespoons brown sugar
2 tablespoons chili powder
1 tablespoon fresh cayenne pepper
1 teaspoon Old Bay seasoning

Stir together in a glass or stainless steel bowl making sure the brown sugar is blended well. Brown sugar is the one ingredient than has the most moisture and needs to be well blended. When the rub is well mixed, pour it into a shaker bottle with medium to large holes. This batch will yield about 12 ounces of dry rub.

I usually prepare a larger quantity than this recipe yields but I wanted you to try it in a smaller batch to see if you like it. If you find anyone ingredient you like to use, please post in the comment section below. I love trying new things.

That's it! Try it and let me know what you think.

Here is a link to How to smoke a Boston butt for pork BBQ . Use this rub on this.

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How to apply dry rub to chicken

Nothing more than a combination of spices, sugar and salt, rubs can add intense or subtle flavors to meat, fish and vegetables. Like marinades, they are meant to be put on the raw meat before you cook it. Unlike marinades, they’re almost mess-free and you can easily control the flavor intensity.

Getting Started

You should apply the rub before you cook the food. This treatment allows the rub to permeate the food, adding flavor and, in some cases, texture in the form of a crisp crust. Once you’ve applied the rub, cover the food loosely with plastic wrap and refrigerate it for at least 30 minutes, or up to six hours, depending on the food. Apply a rub to fish or vegetables right before cooking. Season chicken an hour or two before you cook it. Larger cuts of meat can be refrigerated several hours.

The Technique

How you apply the rub depends on the food you’re seasoning. Spoon or sprinkle rubs over beef, chicken and pork and use your fingers to massage the seasonings into the meat. Slather a bit of oil on lean cuts before you add the rub. Fish is too delicate for this aggressive treatment. Instead, spread a bit of oil on the fish and shake a fine layer of seasonings over it. Rubs are typically reserved for meat, but they make vegetables taste delicious, too. Coat the vegetables lightly in oil. Then place the vegetables in a plastic bag with a rub and shake to coat.

Mixing a Rub

Although the technique for using a rub is almost always the same — apply the rub before cooking — rubs themselves come in many variations. Start with a bit of sugar or salt and add various flavors. Chilies and paprika provide heat and smokiness. Thyme, rosemary or lavender add an herbal flavor. Citrus zest brings a bright spark of freshness. When making a rub, consider the character of the meat you’re using. Beef and fish need a rub that’s on the salty side, while poultry and pork benefit from a bit of brown sugar in the rub. Too much sugar can cause the meat to caramelize and burn. For lean meats, you can make a wet rub from oil and a concentration of spices or inject the meat with a salt or sugar solution.

Rub Saftey

When using a rub, keep all surfaces and equipment clean and keep raw foods separate from cooked foods. Wash your hands with warm, soapy water immediately after massaging the rub into the meat so you don’t transfer bacteria to kitchen surfaces or other foods. As you massage the rub into the food, some of it will inevitably fall off the food. Don’t reuse this leftover rub. Don’t use a rub directly out of a container, but pour what you need into a bowl to prevent contamination. Discard any rub that may have come in contact with raw food.

A classic pork or chicken dry rub that is very popular in Southern Georgia. This is enough to coat about 5 to 7 pounds of ribs or 10 pounds of pork roast or chicken. You can add more cayenne pepper by the teaspoon depending on how hot you like it.


Recipe Summary


  • ¼ cup brown sugar
  • ¼ cup paprika
  • ¼ cup coarse salt
  • 2 tablespoons freshly ground black pepper
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 1 tablespoon cayenne pepper
  • Step 1

Whisk brown sugar, paprika, salt, black pepper, garlic powder, onion powder, and cayenne pepper together in a bowl. Store in an airtight container.n

Cook's Note:

Season meat with dry rub and let sit for 30 to 45 minutes before grilling or smoking the meat.

Reviews ( 23 )

Most helpful positive review

I tried this on split breast chicken in the oven and didn’t have enough brown sugar to complete the recipe, but nonetheless it was a solid rub that served the purpose well. I’d recommend a little more cayenne for a little more kick, but it depends on what kicks your proverbial fancy.

  • 5 star values:

I tried this on split breast chicken in the oven and didn’t have enough brown sugar to complete the recipe, but nonetheless it was a solid rub that served the purpose well. I’d recommend a little more cayenne for a little more kick, but it depends on what kicks your proverbial fancy.

I made this rub as the recipe is written, and smoked some chicken thighs on my Traeger Grill. My husband liked the flavor better than the Traeger rub that came with our grill, which was a little on the sweet side. This had just the right amount of flavor and a little kick from the pepper. Excellent.

How to apply dry rub to chicken

When it comes to smoking meat, a good dry rub is key to imbuing serious flavor to the meat. However, while many pit masters just massage that rub into the meat by itself, some use something a little extra – mustard. Before adding the dry rub, the meat – typically pork shoulder or ribs – is slathered in a thick layer of mustard. Why is that? Does the mustard give an extra layer of flavor? Does it help the rub bind better to the meat? If so, why not use something else like hot sauce or even maple syrup?

Unlike with other gourmet dishes like beef wellington, a solid slathering of English mustard doesn’t give smoked meat any additional flavor. In fact, after hours of smoking, diners will be hard pressed to find any mustard flavor on the meat at all. However, mustard does give good smoked barbecue a different sort of edge.

How to apply dry rub to chicken

Instead of letting some of a spice rub melt off with the slowly melting fat, the mustard actually binds it better to the meat. This is especially true of meats where a good volume of the meat is lost to fat. If you like smoked meat with an awesome, flavorful bark, then add a layer of mustard to it. It doesn’t need to be a thick layer, or even an expensive mustard. Since smokers aren’t adding the mustard for flavor, a thin layer of cheap yellow mustard works best. However, for those that do want some serious mustard flavor, you can’t go wrong with a South Carolinian-style barbecue sauce.

Most of us are familiar with marinating as a way to infuse meat with flavour before grilling or baking. Another way to flavor meat is to rub it with a mixture of dry ingredients called a spice rub. These rubs typically contain salt or sugar and spices, but can also contain flavorings like coffee grounds, cocoa, sesame seeds and dried chili peppers.

Once you’ve got a spice rub on hand, you can use it to jazz up other dishes, like seamed vegetables or soup. Another use is in salad dressing; simply mix some of the spice mixture with oil and vinegar.

How Do I Apply a Spice Rub?

Just sprinkle the rub on the meat, then spread it around with your fingers. A spice rub will act as a seasoning if it’s used just before cooking. It can be put on the meat up to a day in advance for more flavor.

How Do I Make a Spice Rub?

Grocery stores usually sell a variety of spice rubs, but chances are you have the ingredients to make your own. Some spice rub recipes might call for you to buy the whole spice, and then grind it at home using a coffee grinder, blender or mortar and pestle. Grinding the spices yourself will intensify the flavour, but definitely isn’t necessary.

Here Are Some Recipes for Spice Rubs

  • Import some island flavour into your home with this Spice-rubbed Caribbean Chicken. It’s rubbed with sugar and an exotic spice combination, including cumin, ginger and turmeric.
  • While we’re in the Caribbean, here’s a recipe for Jamaican Jerk Spice Rub from the blog Culinary Disasters. They’ve got a bonus tip for us: mix the rub with some butter and try it on corn on the cob. : What an intriguing flavour combination! Who can resist the idea of incorporating cocoa into dinner?
    Perfect Pantry also shares this exotic rub for chicken – it’s got seven spices in it, ranging from Allspice to turmeric. : This spice rub goes on cooked pasta, with some Italian dressing and whatever other ingredients you like for a zesty pasta salad.
  • This recipe for a pan-seared rib steak uses a mustard powder-based rub.
  • Shrimp are put on skewers, brushed with oil and then rubbed with spices in this Cajun Grilled Shrimp recipe.
  • Here’s a recipe for fish tacos that includes a fish spice rub. You can keep it simple and just make the spice-rubbed fish, or follow the whole recipe for making tacos.
  • Recipemom passes on a Salmon Spice Rub for jazzing up plain salmon – its flavour comes from brown sugar, paprika and thyme.
  • Hungry Cravings says she keeps a jar of this Chili Rub in the pantry at all times, and says it works wonders on vegetables, meats and fish.

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Draper and her family often celebrate Mother’s Day–and the return of warm weather–with a backyard cookout. The star of the meal is this succulent, spicy chicken with an irresistible sweet-and-sour barbecue sauce.


Recipe Summary


  • Chicken:
  • 1 (3-pound) whole chicken
  • 1 tablespoon paprika
  • 2 teaspoons lemon pepper
  • ½ teaspoon garlic powder
  • ¼ teaspoon black pepper
  • ⅛ teaspoon seasoned salt
  • Cooking spray
  • Sauce:
  • ½ cup ketchup
  • ¼ cup fresh lemon juice
  • 2 tablespoons cider vinegar
  • 2 tablespoons honey
  • ½ teaspoon garlic powder
  • ¼ teaspoon black pepper
  • Step 1

To prepare chicken, remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Place chicken, breast side down, on a cutting surface. Cut chicken in half lengthwise along backbone (do not cut through breastbone). Turn chicken over. Starting at neck cavity, loosen skin from the breast and drumsticks by inserting fingers, gently pushing between skin and meat.

Combine paprika and next 4 ingredients (paprika through seasoned salt). Rub paprika mixture under loosened skin, and rub over breast and drumsticks. Gently press skin to secure. Cut a 1-inch slit in skin at the bottom of each breast half; insert tips of drumsticks into slits.

To prepare grill for indirect grilling, place a disposable aluminum foil pan in grill; pour water in pan. Arrange charcoal around pan; heat to medium. Coat grill rack with cooking spray; place rack on grill. Place chicken, breast side down, on grill rack over foil pan. Cover and grill 1 hour and 30 minutes or until a thermometer registers 180°. Remove chicken from grill; place on a clean cutting surface. Cover with foil, and let stand 5 minutes.

To prepare sauce, combine ketchup and the remaining ingredients in a small saucepan. Bring the sauce to a simmer over medium-low heat; cook 15 minutes, stirring frequently. Remove skin from the chicken, and brush with 1/3 cup sauce. Serve the remaining sauce with the chicken.