Apply Dry Rub to Chicken

A spice rub is made up of coarsely ground spices such as salt, pepper and thyme that are mixed together and rubbed on meat. The rub is applied to the outside of the meat or fish, creating a coat that flavors the chicken while it cooks. Spice rubs are common in Jamaican, Texan and French cooking, among many types of cuisine. With chicken and a mix of spices, you can have a tasty dry rubbed chicken that can be grilled, broiled or fried. This article will tell you how to apply dry rub to chicken.

Steps

  1. Find a spice rub recipe that fits the type of cuisine you would like to serve. Because spice rubs are common among many cultures, there is no universal spice rub recipe.
  2. Defrost your chicken, if necessary. For best results, place it in the refrigerator 24 hours before you want to rub the chicken. This will allow it to defrost more evenly than placing it in the microwave.
  3. Mix your spice rub in a small bowl. The following is an example of a southern barbecue chicken rub.
    • Place 1 cup (201 g) of brown sugar, 3 tbsp. (21.7 g) of dry mustard, 2 tbsp. (14.5 g) of garlic powder, 2 tbsp.(14.5 g) of onion powder, 1 tsp. (5 g) of seasoning salt, 1/4 tsp. (0.5 g) of cayenne pepper, 1 1/2 tsp. (3.1 g) of smoky chipotle powder.
  4. Combine the ingredients very thoroughly with a whisk.
  5. Remove your chicken from the refrigerator.
  6. Pat the chicken dry with paper towels.
  7. Sprinkle the rub mix all over the chicken.
  8. Rub the mix all over the chicken, making sure it is covered with a complete coating.
    • You can use many types of chicken for dry rubs, such as breasts, thighs, wings, drumsticks and any mixture of them. If you are using a whole chicken, it is a good idea to cut it apart before rubbing it, to ensure that you get the rub on as many surfaces as possible.
  9. Cover the chicken in plastic wrap.
  10. Place it in the refrigerator for 8 to 24 hours.
    • You can also place it in the refrigerator for an hour, if you do not have a night to let the chicken sit. The longer it is left to sit, the more it will take on the flavor of the rub.
  11. Preheat your grill to medium or medium low heat.
  12. Remove the chicken from the refrigerator 15 minutes before you intend to cook it.
  13. Place the chicken on the grill for 15 to 20 minutes. Make sure it is no longer pink inside before serving.
    • Alternatively, you can sauté the chicken in a pan covered in hot oil. You can also sear the edges of the chicken for 5 minutes on a grill or in a pan and then place it in the oven at 350 degrees Fahrenheit (177 degrees Celsius) for 20 to 40 minutes.
  14. Remove the chicken from the heat and serve immediately.
  15. Finished.

Tips

  • Mix a large amount of spice rub in advance and store it in an airtight glass jar, away from light. It will be on hand the next time you need it.
  • Most rubs can also be used on beef, pork and fish.

Warnings

  • Be careful when working with chicken to keep it well contained to avoid the spread of salmonella or campylobacter bacteria. Work with the chicken on 1 surface, away from all other foods. After cooking the chicken, clean the area with an anti-bacterial cleaner.
  • Be careful not to use too much salt when making a rub. The flavor can easily overpower the other spices.

Things You'll Need

  • Chicken
  • Spices
  • Plastic wrap
  • Refrigerator
  • Grill or oven
  • Whisk
  • Paper towels

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Sources and Citations

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