Dry Rub for Chicken (my go-to for seasoning chicken!)
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I always have a jar of this dry rub for chicken in my pantry. It’s a versatile spice blend made with kitchen staple spices that adds flavor to your dinner.
I used to think chicken needed a long marinade to taste like anything — until I started making my own dry rub. One quick mix of brown sugar, smoked paprika, garlic powder, chili powder, and a few pantry spices later, and I had juicy chicken with the most incredible crust: smoky, sweet, and just a little spicy. No waiting, no extra dishes, just bold flavor in minutes.
Now it’s my go-to whether I’m grilling thighs or baking drumsticks. It makes everyday chicken taste like something special, and I love that it comes together in seconds. I always keep a jar on hand — and it doubles as the cutest little homemade gift. Scoop it into a jar, tie on some twine, and suddenly you’re everyone’s favorite neighbor.
A few notes about the ingredients
Raid your pantry for all of these spices! I like to add brown sugar to the blend for a little sweetness that pairs well with chicken.
- Chili powder: While my family doesn’t find this spice blend spicy, if your chili powder is quite spicy, or your family is sensitive to heat, feel free to reduce the amount you use.
- Paprika: One of my besties (Hi, Salvi!) brings me smoked Spanish paprika after every trip home to Spain. It has the most incredible flavor, and I use it often in my spice blends. But before I tried Spanish smoked paprika, I wasn’t a big fan. If you’re iffy about the flavor, you can substitute sweet paprika.
Idea for using this dry rub for chicken
This dry rub is super versatile and you can use it on any cut of chicken and cook it any way you like.
- Baked chicken: Simply coat the chicken in rub, put it on a baking sheet, drizzle with oil, and bake. Easy!
- Grilled: Season and oil then grill until cooked through. Watch the heat on the grill so the spices don’t burn.
- Pan-fry: As with grilling, keep the heat low to prevent the spices from burning.
How to store your dry rub
Dry rubs, such as this one for chicken, are best stored in your pantry alongside your other spices. I like to put my homemade spice blends in mason jars and label them with my handy label maker. You can also use a piece of masking tape and write the label on that.
Spices are generally safe to eat indefinitely, but their flavor can diminish over time. A good rule of thumb is to replace your spices after two years.
Dry Rub for Chicken (my go-to for seasoning chicken!)
Ingredients
- 4 tablespoons brown sugar
- 2 teaspoons smoked paprika
- 2 teaspoons chili powder
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoons ground cumin
- 2 teaspoons salt
- 1 teaspoon pepper
Instructions
- Place all of the dry rub ingredients into a small mixing bowl and mix well.4 tablespoons brown sugar, 2 teaspoons smoked paprika, 2 teaspoons chili powder, 2 teaspoons onion powder, 2 teaspoons garlic powder, 2 teaspoons ground cumin, 2 teaspoons salt, 1 teaspoon pepper
- Transfer the rub to a glass jar and store it in your pantry for up to a year.
- Use about 2 tablespoons of the rub per pound of chicken.
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
More spice blends that taste great with chicken
For more inspiration, check out all of my spice blends!
