Make Your Own Bbq Chicken Dry Rub

how to make bbq chicken dry rub

BBQ chicken dry rub is a blend of spices that can be used to season chicken before grilling. It is a quick and easy way to add flavour to your chicken, and can be made with everyday spices you probably already have in your kitchen. A good dry rub will be the perfect mix of sweet and spice, and can be adjusted to your personal preference. You can make a big batch and keep it in your pantry, ready to use whenever you need a quick chicken recipe.

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Choosing the right ingredients

Select a Variety of Spices

The key to a well-rounded dry rub is to include a variety of spices that complement each other. Some common spices used in BBQ chicken dry rubs include:

  • Smoked paprika
  • Garlic powder
  • Onion powder
  • Chilli powder
  • Cayenne pepper
  • Black pepper
  • Oregano
  • Cumin
  • Thyme

These spices create a flavourful blend that will enhance the taste of your grilled chicken. Play around with the quantities of each spice to find the perfect combination for your palate.

Decide on a Sweet or Savoury Base

When creating a dry rub, you need to decide on a base flavour that will tie all the other ingredients together. For a classic BBQ flavour, many opt for a sweet base, using brown sugar as the primary ingredient. This adds a delicious tang to your chicken and can be balanced out with salt to create a sweet and savoury sensation.

Alternatively, if you prefer a more savoury base, you can use salt as your primary ingredient and add smaller amounts of brown sugar or other sweetening agents. This will give your dry rub a more intense, savoury profile.

Consider Freshness and Potency of Herbs

When choosing dried herbs for your dry rub, it's essential to consider their freshness and potency. Old herbs that have been sitting in your pantry for years will likely have lost their flavour and won't add much to your dry rub. Always smell your herbs before using them – if you can't detect much aroma, they're probably past their prime and won't effectively season your chicken.

Personalise Your Dry Rub

Don't be afraid to experiment with different ingredients and customise your dry rub to your taste preferences. For example, if you like a spicier kick, you can increase the amount of cayenne pepper or chilli powder. Or, if you're a fan of herbal flavours, you can boost the amount of oregano or thyme. Making your own dry rub is a fun and creative process, so feel free to adjust the quantities and ingredients to suit your palate.

Store Your Ingredients Properly

Once you've gathered all your ingredients, it's important to store them correctly to maintain their freshness and potency. Spices and dried herbs should be kept in airtight containers and stored in a cool, dry place. This will help preserve their flavour and ensure your dry rub is packed with flavour each time you make it.

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How to mix the rub

Mixing a dry rub for BBQ chicken is simple and straightforward. Gather your chosen ingredients and mix them in a bowl. You can use a whisk, a fork, or your hands to combine the ingredients. If you're making a larger batch, you might want to use a bigger container and a whisk to ensure everything is well combined.

Once you've mixed your dry rub, it's a good idea to store it in an airtight container or a resealable bag in the pantry or freezer for future use. This way, you'll always have a delicious spice blend ready to go!

When you're ready to use the rub, take the desired amount and apply it generously to your chicken. Massage the rub into the meat, ensuring it gets into every crack and crevice. If your chicken has skin, try to get some of the rub under the skin for maximum flavour.

Let the chicken sit with the dry rub for at least 15 minutes, but preferably 30 minutes. Keep it in the fridge while it marinates.

Now you're ready to grill, bake, or barbecue your chicken! Enjoy the delicious flavours of your perfectly mixed and applied dry rub.

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Applying the rub to the chicken

At this stage, you can choose to add a light layer of olive oil to the chicken. This will help the dry rub to adhere to the meat, but it is not essential. If you do use olive oil, spread a coin-sized amount evenly across the chicken.

Now you are ready to apply the rub. Use your non-dominant hand to scoop the rub out of its container and pour it directly onto the chicken. You can adjust the amount of rub to your preference, but a good guideline is to use 1 tablespoon of rub for every 1 pound of meat. Ensure all sides of the chicken are coated.

Finally, work the rub into the chicken with your dominant hand. Apply pressure and use a kneading motion to rub the spices into the meat. Work with the grain of the meat to ensure the rub reaches all the nooks and crannies. Continue until the chicken is completely coated.

If you are not cooking the chicken immediately, place it in an airtight container and store it in the fridge. It is best to use the chicken within 1-2 days.

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How long to leave the rub on for

The length of time you leave a dry rub on chicken depends on how much time you have and your flavour preferences. Dry rubs can be left on chicken for as little as 15 minutes, but it is recommended to leave it on for at least 30 minutes. Leaving the rub on for longer will allow the flavour to deepen and become more intense. You can leave the rub on for up to 24 hours, but be aware that the chicken may become mushy and the rub may slide off if left for too long. If you are short on time, you can put the chicken straight onto the grill after applying the rub, and it will still taste great.

Leaving the rub on the chicken for 1-2 hours is ideal if you have the time. This will allow the flavours to really penetrate the meat, resulting in tender, juicy chicken. If you are planning ahead, you can also leave the rub on the chicken for several hours or even overnight. The dry rub will act like a dry marinade or brine, infusing the chicken with flavour.

If you are using chicken with skin, a pro tip is to rub some of the seasoning under the skin. This will help the flavour really get into the meat and give it a great taste.

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Storing the chicken

Storing your chicken after applying a dry rub is an important step to ensure food safety and maintain the quality of your chicken. Here are some detailed instructions on how to properly store your chicken:

Storing Uncooked Chicken with Dry Rub:

If you have applied the dry rub to your chicken but are not planning to cook it right away, it's essential to store it properly to prevent bacterial growth and maintain freshness. Here are the steps to follow:

  • Use a Container or Resealable Bag: Place the seasoned chicken in an airtight container with a lid or a resealable plastic bag. Avoid using plastic wrap, as it may cause the rub to stick to the wrap and come off the chicken.
  • Refrigerate: Store the chicken in the refrigerator. Do not leave it at room temperature, as this can promote bacterial growth.
  • Time Frame: Use the chicken within 1-2 days of storing it in the refrigerator. The dry rub doesn't tenderize the meat, so it's best to cook the chicken within this timeframe to ensure optimal freshness and food safety.

Freezing Options:

If you want to store your chicken with the dry rub for an extended period, you can consider freezing it. Here's how:

  • Wrap Individually: Wrap each piece of chicken separately in plastic wrap or foil. This way, you can thaw and cook individual portions as needed without having to thaw the entire batch.
  • Place in a Freezer Bag: Put the wrapped chicken pieces into a resealable freezer bag. Remove as much air as possible from the bag before sealing it.
  • Label and Date: Clearly label the freezer bag with the contents and the date of freezing. This will help you keep track of how long the chicken has been frozen.
  • Freeze: Store the chicken in the freezer. Frozen chicken with a dry rub can last for about 2-3 months and still maintain its flavour and quality.

Storing Cooked Chicken with Dry Rub:

If you have cooked chicken that has been seasoned with a dry rub and has leftovers, here's how to store it:

  • Cool It Down: Allow the cooked chicken to cool to room temperature before storing it.
  • Store in Airtight Containers: Place the chicken in airtight containers or resealable bags. Separate it into portions to make it easier to thaw and reheat.
  • Refrigerate: Store the containers in the refrigerator.
  • Time Frame: Consume the cooked chicken within 3-4 days of storage for the best quality and food safety.

Remember, proper storage of chicken with a dry rub is crucial to prevent foodborne illnesses and maintain the flavour and texture of your chicken. Always follow food safety guidelines, and when in doubt, discard the chicken if it has been stored for an extended period or shows signs of spoilage.

Frequently asked questions

You will need a mixture of spices such as brown sugar, salt, chili powder, smoked paprika, garlic powder, onion powder, and oregano. You can also add in some cayenne pepper for an extra kick.

Simply mix all the ingredients together in a small bowl and then apply it to your chicken. You can store any leftover dry rub in an airtight container in a cool, dry place.

A good rule of thumb is to use about 1 tablespoon of dry rub for every pound of chicken. Make sure to coat all sides of the chicken evenly.

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