Buzz
Dry rubs are blends of herbs and spices designed to enhance the flavor of meats. When applying a dry rub to chicken, ensure you thoroughly coat the meat to infuse it with delicious flavors. Choose a dry rub that appeals to your taste preferences and enjoy the enhanced taste of your chicken dishes!
Essential Dry Rub Ingredients
Classic Dry Rub Recipe
- Ingredients:
Sweet and Spicy Dry Rub Recipe
- Ingredients for Sweet and Spicy Dry Rub:
Herbal Dry Rub Blend
- Ingredients for Herbal Dry Rub:
Zesty Lemon Pepper Rub
- 1 tbsp (7 g) lemon pepper
- 1 tsp (6 g) salt
- ½ tsp (2 g) garlic powder
- ½ tsp (2 g) onion powder
- ½ tsp (0.3 g) dried basil
- ½ tsp (0.3 g) dried oregano
- ½ tsp (0.3 g) dried parsley
- ½ tsp (1 g) paprika
Zesty Dry Rub
- 3 tsp (7 g) paprika
- 2 tsp (2 g) dried thyme
- 2 tsp (8 g) garlic powder
- 2 tsp (12 g) salt
- 1 tsp (8 g) onion powder
- 1 tsp (2 g) black pepper
Steps to Follow
Prepping Your Chicken
Apply the dry rub to the chicken anytime before cooking. Dry rub doesn’t tenderize the meat, so feel free to season your chicken whenever it's convenient for you, whether that's in advance or right before cooking.
Ensure your chicken is completely defrosted and pat it dry with paper towels. Place the chicken in a baking pan to prevent contamination. Use paper towels to absorb excess moisture and contaminants from the chicken's surface. Remember to wash your hands after handling raw chicken.
- Always wash your hands after handling raw chicken as it may contain harmful bacteria.
Important: Avoid washing chicken in your sink before cooking to prevent bacterial contamination of other surfaces, utensils, or foods in your kitchen.
Enhance the adhesion of the rub by lightly drizzling olive oil over the chicken. This helps the dry rub stick to the meat during cooking. Use a small amount and spread it evenly over the chicken. Alternatively, any vegetable oil can be used for this purpose.
- Using oil is optional, depending on personal preference.
- If olive oil is unavailable, any vegetable oil will suffice to help the dry rub stick.
Evenly coat both sides of the chicken with the dry rub. Use one hand to apply the dry rub directly onto the chicken, ensuring all sides are covered. Typically, use 1 tablespoon (8 g) of dry rub for every 1 pound (450 g) of meat.
- To preserve the dry rub for later use, avoid touching the chicken with the spoon used for scooping.
Massage the rub into the chicken using your dominant hand. Apply pressure and knead the spices into the meat, ensuring they adhere to all areas. Work with the grain of the meat to cover hard-to-reach spots. Continue until the chicken is thoroughly coated.
- Keep one hand clean to prevent cross-contamination in your kitchen.
- Leaving a 1⁄8 in (0.32 cm) crust on the meat helps retain moisture for juicier chicken.
Store seasoned chicken in an airtight container if not cooking immediately. Place the chicken in a container with a lid to prevent cross-contamination. Refrigerate and use within 1-2 days to avoid spoilage.
- Resealable plastic bags are also suitable for storage.
- Avoid plastic wrap as it may remove some rub from the meat.
Choosing the Right Dry Rub
Opt for an all-purpose rub for versatile flavor. Combine savory and spicy elements like paprika, black pepper, garlic and onion powder, oregano, thyme, salt, coriander, and cayenne pepper. Mix thoroughly and store in an airtight container.
- All-purpose rubs are available pre-mixed at supermarkets or grilling specialty stores.
Select a sweet and savory rub for classic barbecue taste. Base your rub on brown sugar for sweetness, adding salt, paprika, pepper, cumin, onion and garlic powder, and cayenne pepper for depth of flavor. Adjust ratios to suit your taste.
Pro Tip: Customize store-bought rubs by adding your own blend of spices to suit your taste.
Opt for an herby dry rub for a simple, fresh flavor. Dried herbs are ideal for seasoning chicken, especially when you want to enhance the natural taste of the meat. Mix equal parts brown sugar, salt, oregano, dried basil, and dried parsley in a bowl, whisk together, and store in an airtight container.
- Herbal dry rubs complement Italian dishes perfectly.
Create a zesty lemon pepper dry rub for citrusy and spicy notes. Lemon pepper adds a tangy kick to chicken, making it a great pairing with vegetables. Combine lemon pepper, salt, garlic and onion powder, basil, oregano, parsley, and paprika in a bowl, whisk thoroughly, and store in an airtight container until ready to use.
Spice up your chicken with a fiery dry rub for a kick. Mix paprika, thyme, garlic powder, salt, onion powder, and black pepper in a bowl until well combined. Perfect for chicken wings or tacos.
- Start with a small amount of rub to control the spice level.
Helpful Hints
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Experiment with creating your own unique dry rub flavors until you discover the perfect combination and ratio of ingredients for your taste.
Important Reminders
- Always remember to wash your hands after handling chicken to prevent the spread of harmful bacteria.
- Ensure your chicken reaches a minimum internal temperature of 165 °F (74 °C) to guarantee it is safe to consume.
Essentials
Preparing Your Chicken for Seasoning
- Sink
- Paper towels
- Olive oil
- Spoon
- Baking pan
- Container with lid
Choosing the Right Dry Rub
- Measuring cups
- Measuring spoons
- Whisk
