Ingredients
- Classic Smoky Chicken Rub
- 2 tbsp smoked paprika
- 2 tbsp onion powder
- 2 tbsp garlic powder
- 1 tbsp black pepper
- 1½ tsp kosher salt
- ½ tsp ground cumin optional
- Spicy Chipotle Chicken Rub
- 3 tbsp chili powder
- 1 tbsp smoked paprika
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1½ tbsp brown sugar
- 1 –2 tsp cayenne pepper to taste
- 1½ tsp kosher salt
- 1 tsp black pepper
- Herbed Lemon Garlic Rub
- 3 tbsp garlic powder
- 1 tbsp dried rosemary
- 1 tbsp dried thyme or oregano
- 1 tbsp onion powder
- 1 tbsp lemon zest or 2 tsp dried lemon peel
- 1½ tsp kosher salt
- ½ tsp black pepper
- ½ tsp smoked paprika optional
- Sweet and Savory BBQ Rub
- ¼ cup 50 g brown sugar
- 3 tbsp sweet paprika
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tbsp dried thyme
- 1 tsp black pepper
- 1½ tsp kosher salt
- ½ tsp ground cumin optional
Instructions
- Mix the Rubs
- For each rub, add all listed ingredients to a small bowl.
- Whisk until everything is evenly combined and no lumps remain.
- Taste a tiny pinch (dry) and adjust salt, sweetness, or heat to your liking.
- Prepare the Chicken
- Pat chicken drumsticks, thighs, wings, or breasts dry with paper towels.
- Lightly coat with a thin layer of oil so the rub sticks well.
- Apply the Rub
- Sprinkle the chosen rub generously over all sides of the chicken.
- Use your hands to press the seasoning into the meat and under the skin where possible.
- Let the seasoned chicken rest for 20–30 minutes at room temperature, or refrigerate for up to a few hours before cooking.
- Smoke or Grill the Chicken
- For a smoker: cook at 225–250°F (107–121°C) until chicken reaches a safe internal temperature (165°F / 74°C for breasts, up to 175°F / 79°C for thighs/drumsticks).
- For a grill: cook over medium or medium‑indirect heat with the lid closed, turning as needed, until the chicken is cooked through and lightly charred.
- Alternate Uses
- Use any of these rubs on pork ribs, pork shoulder, or pork belly for pulled pork or rib nights.
- Sprinkle on salmon or other fish fillets with a little extra brown sugar for a light glaze.
- Season vegetables like potatoes, zucchini, cauliflower, or tofu before grilling or roasting.
Notes
Each batch can season about 2–3 lb (1–1.5 kg) of chicken, depending on how heavily you apply the rub.
For milder heat, reduce or omit cayenne in the chipotle rub.
For more tang in the herbed lemon garlic rub, add a squeeze of lemon juice to the chicken just before serving.
These rubs work well whether you smoke, grill, or oven‑bake the chicken.
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