I developed the Best Dry Rub For Chicken using one unexpected pantry ingredient that keeps it versatile for chicken, pork and veg while remaining sugar-free, low-carb, keto and gluten-free.

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I love a seasoning that actually earns its keep, and this chicken rub does exactly that. I mix paprika with garlic powder and it somehow wakes up boring chicken the way a good plot twist wakes a movie.

It clings and builds that crunchy, craveable crust, and even the leftovers act like new. I’ve used it on the grill, in the oven, on pan seared thighs and it keeps throwing little surprises at me, in the best way.

If you’re tired of same-old dinners you gotta try this, it’s simple, bold, forgiving and my Best Dry Rub For Chicken.

Ingredients

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Paprika: Smoky or sweet, adds color and depth, low calories vitamin A rich
Garlic powder: Savory punch, contains compounds linked to immune support almost no carbs
Onion powder: Sweetly pungent, rounds out savory flavors, tiny potassium and antioxidants
Cumin: Earthy and warm, aids digestion sometimes, provides iron and antioxidants
Mustard powder: Bright, tangy heat that cuts richness, minimal calories but adds bite
Cayenne pepper: Pure heat, boosts circulation and metabolism a touch, use sparingly
Kosher or smoked salt: Essential seasoning, zero calories controls overall flavor smoked version adds depth
Black pepper: Pungent, sharp, helps absorb some nutrients and adds gentle heat
Oregano: Herby, slightly bitter, Mediterranean note, has vitamin K and antioxidants

Ingredient Quantities

2 tablespoons paprika (smoked or sweet, your call)

1 tablespoon kosher salt

1 tablespoon garlic powder

1 tablespoon onion powder

1 teaspoon freshly ground black pepper

1 teaspoon ground cumin

1 teaspoon dried oregano, lightly crushed

1 teaspoon dried thyme

1 teaspoon mustard powder

1/2 teaspoon cayenne pepper, or less if you dont want it spicy

1/2 teaspoon celery salt or smoked salt, optional but awesome

How to Make this

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1. Measure all spices exactly: 2 Tbsp paprika, 1 Tbsp kosher salt, 1 Tbsp garlic powder, 1 Tbsp onion powder, 1 tsp black pepper, 1 tsp ground cumin, 1 tsp dried oregano (lightly crushed), 1 tsp dried thyme, 1 tsp mustard powder, 1/2 tsp cayenne (or less if you dont want it spicy) and 1/2 tsp celery salt or smoked salt, optional but awesome.

2. Lightly crush the dried oregano between your fingers so the oils wake up, and freshly grind the black pepper if you can, it makes a big difference.

3. Optional but recommended: very briefly toast the cumin and mustard powder in a dry skillet over low heat for 20 to 30 seconds to bloom their flavor. Be careful with paprika, it can burn fast so keep it out of direct heat.

4. Dump everything into a small bowl or a jar, then whisk or shake vigorously until completely uniform and there are no clumps. Taste a tiny pinch to check salt and heat, adjust cayenne or salt if needed.

5. Pat chicken very dry with paper towels. Use about 1 tablespoon of rub per pound of chicken for good coverage, more if you like it bold.

6. Massage the rub all over the chicken, and get some under the skin and in any cavities for whole birds or bone-in cuts. For skinless pieces rub it into the meat so it sticks.

7. If you have time let the rubbed chicken rest in the fridge for at least 30 minutes, ideally a few hours or overnight, to let flavors penetrate. If going straight to the grill let it sit at room temp 20 to 30 minutes first.

8. When cooking, optionally brush a little oil on the skin to help it crisp and help the rub brown. This rub works great on the grill, smoker, oven or skillet.

9. This mix is also awesome on pork and vegetables: toss veg with a splash of oil, sprinkle rub, roast or grill; for pork use same 1 Tbsp per pound rule.

10. Store leftover rub in an airtight jar in a cool dark place for up to 6 months, label with the date so you know when it was made.

Equipment Needed

1. Measuring spoons (Tbsp and tsp set), for exact spice amounts
2. Digital kitchen scale (optional but great if you want precision)
3. Small dry skillet for briefly toasting cumin and mustard powder
4. Small mixing bowl or jar with tight lid (jar works best for shaking and storage)
5. Whisk or small spoon to blend the rub until uniform
6. Paper towels to pat the chicken very dry before rubbing it
7. Pastry brush or small oil bottle to lightly oil skin for browning
8. Instant‑read thermometer to check chicken doneness (saves guesswork)
9. Tongs and a cutting board for handling and prepping the chicken, youll thank me later

FAQ

2 tablespoons paprika (smoked or sweet, your call)

1 tablespoon kosher salt

1 tablespoon garlic powder

1 tablespoon onion powder

1 teaspoon freshly ground black pepper

1 teaspoon ground cumin

1 teaspoon dried oregano, lightly crushed

1 teaspoon dried thyme

1 teaspoon mustard powder

1/2 teaspoon cayenne pepper, or less if you dont want it spicy

1/2 teaspoon celery salt or smoked salt, optional but awesome

Q: Can I swap smoked paprika for sweet paprika? A: Yes, totally. Smoked adds a grill-like, deep flavor while sweet is brighter and more classic. Pick what matches your meal.

Q: How much rub do I use per chicken or per pound? A: Plan on 1 to 1 1/2 tablespoons per pound. For a whole 4 pound bird use about 4 to 6 tablespoons, more if you like it bold.

Q: Can I make this ahead and how long does it keep? A: Yep. Store in an airtight jar in a cool dark place up to 6 months. Spices lose potency over time but will still be fine.

Q: The rub tastes too salty or too spicy, how do I fix it? A: If too salty, use less on the chicken and next batch cut the salt by 25 percent. Too spicy, halve the cayenne or skip it, and consider more paprika to balance.

Q: Can I use this rub on other meats or veggies? A: Absolutely. Great on pork, turkey, shrimp, roasted veggies or potatoes. Adjust amount and cook time for the item.

Q: Is this rub gluten free and safe for common allergies? A: The basic ingredients are gluten free, but check labels for cross contamination or additives, especially in mustard powder and celery salt. If someone has an allergy, verify each spice first.

The Best Chicken Dry Rub Recipe Substitutions and Variations

Paprika: if you dont have smoked paprika, use 2 tbsp ancho chili powder for a deep, mild heat, or use 2 tbsp sweet paprika plus 1/4 tsp chipotle powder for a smoky kick (chipotle is hotter so start small).
Kosher salt: swap with fine table salt or fine sea salt at about half the volume. So for 1 tbsp kosher use roughly 1 1/2 tsp table salt, but brands vary so taste as you go.
Cayenne pepper: substitute with 1/4 to 1/2 tsp chipotle powder for smoky heat, or 3/4 to 1 tsp crushed red pepper flakes for similar heat level. Add less if you dont want it spicy.
Celery salt or smoked salt: if you dont have celery salt, grind 1/2 tsp celery seed (or use 1/4 tsp celery seed + 1/4 tsp kosher salt). If you want smoke but no smoked salt, add 1/4 tsp smoked paprika to a pinch of regular salt.

Pro Tips

1. Toast the cumin and mustard powder very briefly in a dry pan to wake up their flavors, but keep the paprika well away from direct heat or it will burn fast, youll smell the difference right away.

2. If your chicken is skinless smear a little oil or a thin layer of mustard on it first so the rub sticks, for bone in or whole birds get the rub under the skin and into the cavities so the flavor actually penetrates.

3. Always taste a tiny pinch of the finished rub and tweak salt or cayenne before it meets the meat, and remember if you normally use table salt you should use less than the recipe calls for since its finer and saltier.

4. Store the mix in a clean airtight jar in a cool dark place and label with the date, and try to use it within a few months for best flavor because ground spices slowly lose oomph over time.

The Best Chicken Dry Rub Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I developed the Best Dry Rub For Chicken using one unexpected pantry ingredient that keeps it versatile for chicken, pork and veg while remaining sugar-free, low-carb, keto and gluten-free.

Servings

servings

Calories

kcal

Equipment: 1. Measuring spoons (Tbsp and tsp set), for exact spice amounts
2. Digital kitchen scale (optional but great if you want precision)
3. Small dry skillet for briefly toasting cumin and mustard powder
4. Small mixing bowl or jar with tight lid (jar works best for shaking and storage)
5. Whisk or small spoon to blend the rub until uniform
6. Paper towels to pat the chicken very dry before rubbing it
7. Pastry brush or small oil bottle to lightly oil skin for browning
8. Instant‑read thermometer to check chicken doneness (saves guesswork)
9. Tongs and a cutting board for handling and prepping the chicken, youll thank me later

Ingredients

2 tablespoons paprika (smoked or sweet, your call)
1 tablespoon kosher salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin
1 teaspoon dried oregano, lightly crushed
1 teaspoon dried thyme
1 teaspoon mustard powder
1/2 teaspoon cayenne pepper, or less if you dont want it spicy
1/2 teaspoon celery salt or smoked salt, optional but awesome

Directions

Measure all spices exactly: 2 Tbsp paprika, 1 Tbsp kosher salt, 1 Tbsp garlic powder, 1 Tbsp onion powder, 1 tsp black pepper, 1 tsp ground cumin, 1 tsp dried oregano (lightly crushed), 1 tsp dried thyme, 1 tsp mustard powder, 1/2 tsp cayenne (or less if you dont want it spicy) and 1/2 tsp celery salt or smoked salt, optional but awesome.
Lightly crush the dried oregano between your fingers so the oils wake up, and freshly grind the black pepper if you can, it makes a big difference.
Optional but recommended: very briefly toast the cumin and mustard powder in a dry skillet over low heat for 20 to 30 seconds to bloom their flavor. Be careful with paprika, it can burn fast so keep it out of direct heat.
Dump everything into a small bowl or a jar, then whisk or shake vigorously until completely uniform and there are no clumps. Taste a tiny pinch to check salt and heat, adjust cayenne or salt if needed.
Pat chicken very dry with paper towels. Use about 1 tablespoon of rub per pound of chicken for good coverage, more if you like it bold.
Massage the rub all over the chicken, and get some under the skin and in any cavities for whole birds or bone-in cuts. For skinless pieces rub it into the meat so it sticks.
If you have time let the rubbed chicken rest in the fridge for at least 30 minutes, ideally a few hours or overnight, to let flavors penetrate. If going straight to the grill let it sit at room temp 20 to 30 minutes first.
When cooking, optionally brush a little oil on the skin to help it crisp and help the rub brown. This rub works great on the grill, smoker, oven or skillet.
This mix is also awesome on pork and vegetables: toss veg with a splash of oil, sprinkle rub, roast or grill; for pork use same 1 Tbsp per pound rule.
Store leftover rub in an airtight jar in a cool dark place for up to 6 months, label with the date so you know when it was made.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.