Ultimate Rub for Smoked Chicken
If you're looking for a rub for smoked chicken that's easy to make, that's packed with flavor, and that will keep your meat moist and tender, this is for you. Ditch those expensive store-bought brands—this smoky and sweet rub recipe comes together in minutes using pantry staples. It's awesome on any cut of chicken, from chicken wings, to chicken breasts to a whole chicken.
Dry brine rub
Many whole smoked chicken recipes call for soaking chicken in a water brine to ensure that the meat stays moist while smoking. However, this dry rub recipe allows you to skip the water brine completely! It infuses the chicken with flavor while also drawing in moisture. It's my go-to recipe for my whole smoked chicken recipe, and it's also incredible on smoked wings, breasts, chicken legs and more.
Ingredients and swaps:
- Kosher salt infuses the meat with flavor all the way to the bone as well as helps keep it moist when smoking. My personal preference is Diamond Crystal brand.
- Brown sugar gives the bbq rub a sweet flavor.
- Paprika lends a rich color and robust flavor (you can swap it out for chili powder).
- Granulated onion (or onion powder) and granulated garlic (or garlic powder) give the rub an irresistible depth of flavor.
- Dried oregano lends an herby note to the dry rub.
- Black pepper provides a little heat.
- Cayenne pepper gives the rub a spicy kick.
- Olive oil prevents the chicken from drying out and also creates crispy skin.
How to make dry rub for smoked chicken:
In a small bowl, combine all of the rub ingredients. You can make the rub several weeks ahead of time without the olive oil (add the oil right before using).
Rub the spice paste all over a whole bird or raw chicken pieces. For the best flavor, refrigerate the chicken, uncovered, overnight (if rubbing chicken breasts, refrigerate for up to 4 hours).
Recipe tips:
- You can cook the chicken on a smoker or pellet grill (such as a Traeger), or you can grill the chicken on a gas grill or charcoal grill! If using a smoker, you can use any kind of wood chips or pellets.
- One of the great things about this chicken dry rub recipe is that it allows you to skip the wet brine (water brine) step.
- You can make this homemade dry rub up to 3 weeks ahead without the olive oil (store it in an airtight container or glass jar). Add the oil before using.
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Try the rub on this Traeger Smoked Chicken recipe!
FAQs
For the most flavor, refrigerate the chicken with the dry rub overnight. This will allow the spices and salt to permeate into the meat.
To keep a chicken moist when cooking, first refrigerate it overnight with a spiced dry brine. This will draw moisture into the meat. Second, use olive oil in the spice rub, which will help keep the chicken moist as well as crisp up the skin.
Other smoker recipes to try:
Stay connected
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Get the recipe!
Spice Rub for Smoked Chicken (Dry Brine Rub)
Ingredients
- 1 tablespoon kosher salt (I recommend Diamond Crystal brand)
- 1 tablespoon brown sugar
- 2 teaspoons paprika
- 1 teaspoon granulated onion (or onion powder)
- 1 teaspoon granulated garlic (or garlic powder)
- 1 teaspoon dried oregano
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon cayenne pepper (optional)
- 3 tablespoons olive oil
Instructions
- In a small bowl, whisk together all of the ingredients.
Notes
- You can cook the chicken on a smoker or pellet grill (such as a Traeger), or you can grill the chicken on a gas grill or charcoal grill! If using a smoker, you can use any kind of wood chips or pellets.
- One of the great things about this chicken dry rub recipe is that it allows you to skip the wet brine (water brine) step.
- You can make this homemade dry rub up to 3 weeks ahead without the olive oil (store it in an airtight container or glass jar). Add the oil before using.
