Ultimate Rub for Smoked Chicken

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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.

Rub for smoked chicken in a bowl with a spoon.

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.

All of the ingredients for the dry rub for smoked chicken recipe on a work surface with labels.

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).

Marinated chicken using the homemade dry rub mix.

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.

*This post contains Amazon and other affiliate links to products I use and love (from which I earn income, at no cost to you). Thank you or supporting From Scratch Fast!

Try the rub on this Traeger Smoked Chicken recipe!

Smoked Chicken packed with flavor using the secret dry rub ingredients.

FAQs

How long should dry rub sit on chicken?

For the most flavor, refrigerate the chicken with the dry rub overnight. This will allow the spices and salt to permeate into the meat.

How do you keep chicken moist when smoking?

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.

Smoked chicken pieces on a platter with the dry rub.

Other smoker recipes to try:

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Spice Rub for Smoked Chicken (Dry Brine Rub)

This rub for smoked chicken is easy to make, is packed with flavor, and it will keep your meat moist and tender. It's my go-to recipe for this Whole Smoked Chicken Recipe, and it's also incredible on smoked wings, breasts, chicken legs and more. The rub acts like a dry brine, drawing in moisture to keep the meat moist while smoking. The olive oil creates deliciously crispy skin. The cayenne give the chicken skin a delicious spicy kick, but you can omit it or reduce the quantity if you prefer.

Prep Time5

Total Time5

Course: Main Course

Cuisine: American

Keyword: chicken rub, rub for smoked chicken, spice rub for chicken

Servings: whole chicken

Author: Nicki Sizemore

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

Do Ahead: You can make the rub without the olive oil up to 3 weeks in advance—store it in an airtight container or jar. Add the olive oil right before using.

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.