Best Chicken Rub

This Chicken Rub Recipe delivers bold, smoky, and slightly sweet flavors with a kick of heat. Your chicken has never tasted this good!

author’s note

The Fastest Way to Flavor-Packed Chicken!

It is satisfying to grilled chicken, and while I’ve shared a bunch of marinades on my site (like my current favorite—this Chipotle Chicken Marinade), sometimes there’s just no time to marinate—especially during the back-to-school rush. That’s where this chicken rub comes in. I perfected it over the summer, and it’s been a total game-changer. It’s quick to mix up and adds so much flavor to grilled chicken.

To make things even easier, prep spice packets ahead of time by measuring the seasonings into small zip-top bags. When you’re ready to cook, just add oil and vinegar, rub it on the chicken, and dinner’s basically done!

Quick Tip

If you make a large batch of this rub, store it in an airtight container. It should stay fresh for up to 6 months, ready to be used whenever you’re in the mood for some great grilled chicken.

What is a Chicken Rub Recipe?

A chicken rub is a mixture of seasonings and herbs that is applied to the surface of chicken (whole or pieces) before cooking. Its primary purposes are to:

1. Flavor the meat: A rub imparts loads of flavor! Depending on the ingredients in the rub, the flavor can range from spicy to sweet to savory or any combination thereof.
2. Form a crust: When cooked, the rub can form a satisfying crust on the exterior of the chicken which adds flavor and texture.
3. Enhance moisture retention: Certain rub ingredients, especially salt or sugar, can help to lock in the chicken’s natural juices, making the end result more juicy.

Quick Tip

Chicken rubs can be dry or wet:

• Dry rub: Mix powdered spices and herbs and sprinkle or rub directly onto the chicken.
• Wet rub (or paste): Incorporate wet ingredients, like oil, vinegar, and mustard with dry seasonings to form a paste and spread over the chicken.

Featured Comment

Tried this last night and this was so satisfying. The chicken was flavorful and so moist. I will be making this again and again.
Thank you!

– Carol

Chicken Rub Recipe Tips

• Even Coating: Rub the seasoning evenly over every piece of chicken.
• Grill Temp: Keep the grill at a steady heat so the chicken cooks evenly with a charred outside and juicy inside.
• Check for Doneness: Use a meat thermometer instead of guessing. Remove chicken at 160°F; it will rise to 165°F as it rests.
• Resting: Let the chicken rest a few minutes before cutting to keep it juicy.
• Clean & Oil the Grill: Brush the grates after preheating and lightly oil them.
• Other Cooking Options: This rub also works great for roasting, broiling, or pan-searing the chicken.

Use A Meat Mallet!

A meat mallet flattens and tenderizes meat, helping chicken cook more evenly and absorb more flavor. Most have a flat side and a textured side, reliable for pounding chicken to an even thickness.

It also speeds up cook time and helps lock in juices. I use mine every time I prep chicken—it’s one of a reliable kitchen tools!

What To Serve With Grilled Chicken:

Green Salads

Garden Salad

Salads

Potato Salad Recipe

Appetizers

Life-Changing No-Knead Dinner Rolls

Side Dishes

Roasted Carrots (2 Ways!)

Ingredients

• 2 pounds chicken (breasts, thighs, or tenderloins)
• 2 tablespoons olive oil
• 4 teaspoons red wine vinegar
• 2-1/2 teaspoons salt
• 2-1/2 teaspoons Italian seasoning
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon brown sugar
• 1 teaspoon pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground mustard
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon dried thyme
• Cooking spray (or vegetable oil)

Method

1. Trim chicken breasts of fat and slice them evenly in half crosswise. Pound pieces to an even thickness (with a meat mallet or the bottom of a frying pan) to ensure even cooking. If using tenderloins, remove the tendons.
2. Add everything except chicken to a small bowl; stir to combine.
3. Spread rub evenly over all chicken pieces (on all sides).
4. Heat grill to medium-a hot burner (450°F). Generously oil the grill (I drench a rolled-up paper towel in vegetable oil and, holding it with tongs, rub it over grill grates.) or carefully (standing back) spray grill grates with cooking spray.
5. Using tongs, place chicken on the grill, well spaced out. Grill chicken, turning only once halfway through grilling, about 3–5 minutes per side (or until the thickest part of the chicken registers 160°F and the meat is nicely charred). When chicken is ready to flip, it should come off the grill grates easily. (I use a sharp metal turner to flip chicken to the other side.) Carryover heat will take chicken to 165°F.
6. move chicken to a plate and cover with foil. Allow chicken to rest 5–10 minutes so the juices can redistribute. Thinly slice or chop. Taste and add a sprinkle more salt if needed. Serve with lemon wedges on the side.