Discover the perfect way to take your barbecue chicken up a notch with our fantastic smoked chicken rub. Chock full of aromatic herbs and spices, this rub will deliver a bright and bold flavor that will satisfy your cravings.
There’s nothing quite like well-made smoked chicken. While it might take a little time and technique, the seasoning is key to a delicious smoked bird. Our smoked chicken rub strikes the perfect balance between deep, rich, earthy spices, bright herbs, and a touch of heat. This recipe makes enough rub for two (3-pound) chickens. Adjust the recipe if you plan to cook more than two.
Why this recipe works
- This rub is easy to make, and most of the herbs and spices are likely in your pantry.
- You can use this spice rub in a a variety of chicken recipes including: whole chickens, spatchcocked chicken, chicken breasts, thighs, drumsticks, or smoked chicken wings.
- Use it on other poultry like turkey, Cornish hens, or goose.
- This rub is also a budget-friendly alternative to commercial rubs.
- You can alter the ingredients to suit your tastes!
Smoked Chicken Rub Ingredients
- Paprika (not smoked)
- Chili powder – Use the garden variety mild chili powder for this recipe
- Onion powder – sub with granulated onion
- Cumin powder – Adds a deep earthiness but does not overpower the overall flavor of the rub.
- Mustard powder – A mild flavor that works well with poultry. Does not taste like prepared mustard.
- Garlic powder – sub with granulated garlic
- Dried parsley
- Salt (omit if wet brining the chicken): We are using table salt for this recipe. However, if you’d like to use Morton’s kosher salt, add 2 tablespoons to the rub.
- Dried thyme – sub with dried oregano, rosemary, or sage
- Black pepper fine ground
- Cayenne pepper – Adds a nice kick to the rub. Adjust the amount to your liking.
Making the Rub
Making this smoked chicken rub is a simple process. I recommend making up a large batch and storing it for later use. Take out only what you need and you’ll be good to go!
- Combine rub ingredients in a small bowl and apply 1 tablespoon per pound of meat evenly to the chicken. Make sure to get under the breast skin and inside the cavity—Cook as directed.
- Omit salt if you have wet-brined the bird.
- Use this rub on turkey, chicken thighs, or game hens!
- Discard any leftover rub that has come into contact with raw meat.
- If you liked this smoked chicken rub recipe, try our All Purpose Poultry Rub.
Recipe Tip
If stored properly, this smoked chicken rub will last for up to one year. Use airtight, lidded jars and store it in a cupboard. Check on it periodically and give it a good stir to ensure the ingredients aren’t clumping up.
- 1/4 cup paprika
- 2 tablespoons chili powder
- 1 tablespoon salt (omit if wet brining)
- 1 tablespoon granulated onion
- 1 tablespoon dried parsley, crushed
- 1 1/2 teaspoons cumin powder
- 1 1/2 teaspoons mustard powder
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (adjust to suit your tastes)
-
Combine rub ingredients in a bowl and apply evenly all over chicken, including under the breast skin and cavity. Cook as directed.
-
Omit salt if you have wet brined the birds.
-
Make ahead of time and store in a sealed container in the cupboard for up to one year after preparation. Remember to discard any rub that has come into contact with raw meat.
Calories: 172kcal | Carbohydrates: 31g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 9684mg | Potassium: 881mg | Fiber: 13g | Sugar: 5g | Vitamin A: 8049IU | Vitamin C: 71mg | Calcium: 234mg | Iron: 10mg
#Smoked #Chicken #Rub #Derrick #Riches
