Dry Rub for Chicken Recipe

A dry rub is a blend of spices and herbs rubbed directly onto chicken before cooking. It adds plenty of flavor and helps create a flavorful crust on the outside. For even more flavor, let the chicken sit with the rub in the refrigerator for 30 minutes or up to overnight. This is completely optional.

Unlike a marinade, a dry rub doesn’t use any liquid and won’t tenderize the meat. It’s all about seasoning the chicken and building that flavorful crust while it cooks.

As a rule of thumb, when applying a rub you should apply enough to fully coat the chicken or meat. You don’t want to see any empty spots. Add more spices if necessary.

Add cayenne pepper and adjust to taste. I typically use a teaspoon.

Pat the chicken dry first, then sprinkle the rub over all sides and press it into the meat. You can also lightly coat the chicken with olive oil before adding the seasoning to help everything stick.

You can cook the chicken immediately or let it rest with the rub for 30 minutes to overnight in the refrigerator for more flavor.

Yes. Cover the seasoned chicken and refrigerate it overnight. This is an easy way to prep your chicken ahead of time.

Use enough to generously coat all sides of the chicken. You want to actually see seasoning on the meat, honey. The exact amount will depend on the size and cut of chicken you're using.

You can, but it isn't always necessary. A light coating of olive or avocado oil helps the seasonings stick and can also help with browning.

Not in the same way a marinade does. A dry rub is primarily used to add flavor and create a seasoned crust on the outside of the chicken.

Yes. Mix a larger batch and store it in an airtight container so it's ready whenever you need a quick chicken dinner.

Stored properly in an airtight container in a cool, dry place, the blend can last for months. For the best flavor, pay attention to the expiration dates and freshness of the individual spices you used.

Absolutely. Depending on the spices in your blend, it can also work well on turkey, pork, seafood, or even roasted vegetables. Use it on my dry rub chicken wings, Traeger ribs, Traeger smoked salmon, and more.