Chicken Dry Rub Recipe
Searching for the best Chicken Dry Rub Recipe for smoking, grilling, or oven baking? You just found it! Whether grilling chicken outside, making wings in your air fryer, or cooking a whole rotisserie chicken in the oven, this savory seasoning will infuse SO much outrageous flavor!
Servings: 8
Ingredients
- 1/4 cup Brown Sugar
- 1 tbsp Salt
- 2 tsp Garlic Powder
- 1 tbsp Chili Powder
- 1 tbsp Paprika
- 2 tsp Onion Powder
- 1 tsp Oregano
Instructions
- Gather your ingredients.
- Throw it all in a bowl and stir.
- Store your extra dry rub in a mason jar for later.
- Recipe makes just over 1/2 cup of Rub, or enough for 8 regular sized Boneless Skinless Chicken Breast.
- Grill or bake… and Enjoy!! (see notes below for instructions)
Notes
Brine Instructions for Chicken Breast:
Add 1/4 cup salt and 4 cups of warm water (not hot water) to a large bowl. Stir to combine most of the salt with the water. Then add your chicken breasts to the brine for 15 – 30 minutes. (Add more water & salt as necessary, to ensure the chicken is completely submerged.) Next remove chicken from brine and rinse in cold water. Pat dry each chicken breast with paper towels before generously coating both sides of the chicken with your dry rub.
Chicken Breast Grilling Instructions:
Use a thin sliced or flattened chicken breast. If you need to flatten your chicken breast, do this step before you add your chicken to the brine.
To flatten your chicken breast to an even thickness, simply place it between two large pieces of plastic wrap. Then using the flat side of a meat mallet or tenderizer, gently pound your chicken breast, starting in the middle.
After the brine has completed and rub has been applied (see Brine Instructions above), grill your chicken on the grill outside (8 minutes on each side at 400 degrees), or on a grill pan inside.
Chicken Breast Baking Instructions:
Preheat your oven to 450 degrees while your chicken is in the brine and coat a 9×13 baking dish with cooking spray or butter.
Once the brine has completed and the rub has been applied, add your chicken breasts to the baking dish and bake your chicken for 20 - 25 minutes or until done. I recommend using a digital cooking thermometer to verify the internal temperature of your chicken is 165 degrees.
To allow the flavors to fully marinate, lightly cover the baking dish with aluminum foil for 5 - 10 minutes after removing it from the oven. Then serve.
For answers to Frequently Asked Questions or tips for common substitutions and variations, please refer to the detailed information above this recipe card.
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