Chicken is a versatile meat that takes on almost any flavor profile you choose, and there is no limit to the number of ways you can season it.
When you want to kick up the spice or create a memorable meal, a dry rub may be your best choice. There are many options available, including store-bought mixes. Here’s how to maximize flavor and get the best results from your favorite dry rub.
What Is a Dry Rub?
A dry rub is a mix of spices, salts, and dried herbs that is put on the meat before cooking. While some people may season the meat well in advance of cooking (or physically “rub” it into the meat tissues), it’s not necessary to enjoy great flavor. Dry rub is used more commonly on fish, chicken, pork, and red meat, but you may like your favorite dry rub on veggies or potatoes, too.
Dry rubs may be homemade or purchased commercially. Many of them are lower in salt, so you can safely use large amounts and not end up with an overpowering flavor.
Difference Between Dry Rub and Marinade
A dry rub is a dry blend of seasonings, while a marinade is a liquid mixture of seasonings and sauces or brine. While it's common to pick one or the other, you can get twice the flavor by marinating your meat first, and then seasoning it with a dry rub just before cooking.
How to Apply Dry Rub to Chicken
Using a dry rub on poultry is simple, and you can get good results by sprinkling it on before cooking. To get the most flavor, you'll want to follow these tips.
- If using a marinade first, be sure to drain all the juice before adding the dry rub. If the chicken is wet, pat it dry with paper towels, then oil and season. Too much moisture can cause the rub to get pasty or slide off the meat.
- Brush a very thin layer of olive oil over the chicken first, then add the rub.
- Sprinkle dry rub over all sides of the chicken. Be sure to get under the wings and in crevices.
- Allow the rub to sit on the meat a minimum of 15 minutes before cooking. The longer you leave it on, the more flavor the chicken will absorb, but don’t leave the chicken longer than 12 hours in the fridge with rub.
Dry rub adds color to what can otherwise be a bland-looking piece of meat. Be mindful of the spices you mix together and how they will look in your dish.
Dry Rubbing Chicken Wings
You can use the same process for dry rubbing chicken wings as a larger piece of poultry. You’ll need to be extra patient because the nooks and crannies of the wings are small. Start by patting dry the wings with a clean paper towel, then brush a thin layer of olive oil over all sides of the wings, and liberally sprinkle the dry rub.
If you have a lot of wings, or you have a hard time getting them evenly covered, put the seasoning in a freezer bag and add the wings a few at a time. Shake the wings in the seasoning until they are evenly covered. Discard any unused dry rub that was in the bag with the chicken.
Chicken wings can also be marinated first. Pat dry after marinating, then season with the dry rub. Rub makes an excellent alternative to high-calorie sauces and glazes most used with wings. Again, you can use both sauces and rub for double the flavor.
Dry Rub Options
The best part of using dry rubs is the variety. With so many available ideas for making them yourself, you can use a different rub every day. Here are a few ideas to get you started.
Traeger Chicken Dry Rub
If there’s a rub made with chicken in mind, it’s the Traeger Chicken Rub. Traditional black pepper and chili powder counter the zesty citrus in a slightly sweet, slightly savory rub that will make your chicken wings sing without much additional work. This chicken rub pairs well with turkey, goose, and duck, too.
Traeger Pork & Poultry Rub
For an ideal multipurpose rub that works as well on your ribs and your wings, give the Traeger Pork & Poultry Rub a try. It’s ideal for any white meat with its sweet and savory notes of paprika, chili pepper, onion, and a hint of apple and honey. If you only buy one rub for all your grilling, make it this one.
Traeger Fin & Feather Rub
When you want to balance your chicken with just the right spices, consider the Traeger Fin & Feather Rub. This blend features garlic and onion, along with a touch of spice to help keep the flavors of favorite dishes front and center. It’s perfect for fish and other delicate proteins.
Spicy Wing Rub
Make your own rub and give the wings a kick. This rub can be easily thrown together in minutes.
2 teaspoons ancho chili powder 2 teaspoons brown sugar 1 teaspoon granulated garlic 1 teaspoon ground cumin 1 teaspoon kosher salt 1 teaspoon chili powder
Get the full Tequila Lime Wings recipe and learn how to marinade it to perfection as well.
How to Cook Dry Rub Chicken
Once you've seasoned your chicken with a dry rub, it's nearly ready to cook. Grilling a whole chicken on a Traeger is one of the top ways to prepare this meat, and the rub goes a long way to creating that final flavor and texture everyone loves.
Start by setting your grill to 225 degrees Fahrenheit, closing the lid, and letting it warm up to 15 minutes. Then, set your chicken directly on the grill and smoke for around one hour. When your chicken is about done, turn the temperature up to 350 degrees. You’ll get a nice, crisp skin this way.
Once the chicken is done, check it with a meat thermometer. It should reach an internal temperature of 165 degrees. Allow it to rest for 15 minutes, then carve and serve.
Chicken Dry Rub Recipes
Some of our favorite chicken dishes use dry rubs in the directions. Here are a few that even first-time cooks can master.
It’s okay to skip the sauce with this Dry Rub Wings recipe. The meat is first brined with a sweet and spicy marinade, then seasoned well with a mixture of sugar, onion, ancho chili powder, Traeger Rub, and extra spices. You won’t miss the mess.
Pick up a pack of cheap chicken thighs and give them a magical makeover with this BBQ Chicken Thighs recipe. Some salt, pepper, and Traeger Rub are the only extra ingredients you’ll need to wow guests this picnic season.
Say goodbye to the same plain ol’ rotisserie chicken from the deli. This Spatchcocked Chili Lime Chicken serves a crowd and makes incredible leftovers. Serve with cilantro, lime, and salsa for a truly festive dish.
Dry Rub FAQ
Have a question about how to make or use poultry rub? Get answers to your common inquiries here.
How Long Can Dry Rub Last in My Pantry?
Dry rubs are mostly made with crushed or ground spices and herbs, which have a shelf life of 1 to 3 years, depending on the spice. To help your dry rub get the most of its shelf life, avoid storing it near heat, such as in that cupboard directly above your stove. Some spices can be rejuvenated by cooking them in oil, but for best results, use spices by the date on the bottle – or before.
What Is a Better Seasoning Method for Grilled Chicken? Dry Rub or Marinating?
When it comes to flavoring your chicken, you don’t have to choose one or the other. In fact, many of the best chicken recipes ask that you marinate before dry rubbing. As long as the flavors complement each other, you shouldn’t have to worry about using too much spice. Until you get the hang of which flavors work well together, rely on proven recipes with both a marinade and a dry rub that has done all the guesswork for you.
Can I Use Too Much Dry Rub?
The right rub should be well balanced and used all over the surface of your meat. If you find that a rub is overpowering, however, experiment with different blends to meet your individual tastes. It may be that you need to use a different rub with more balanced flavors. Once you find the just-right spices for you, it should be possible to use liberal amounts of the spice and get maximum mileage out of the mixture.