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Chicken Rub (what's your favorite?)

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I'm cooking some chicken tonight for the wife and I. For a simple dish I usually just marinade it in a home concoction, but I'd like to just use some dry spices tonight. S&P plus....I dunno some paprika and cumin maybe. What do you guys and gals like to use?

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  1. I like the rub from Cooks Illustrated for Beer Can Chicken:
    1/2 cup sweet paprika
    2 tablespoons kosher salt
    2 tablespoons garlic powder
    1 tablespoon dried thyme
    2 teaspoons ground celery seed
    2 teaspoons ground black pepper
    2 teaspoons cayenne pepper

    Makes enough for at least 2 whole chickens. I usually lighten up on the garlic since I only have dried, minced garlic, not powdered, and I don't want that many chunks of garlic. When lazy, I tend to go with one of the Penzey's mixes like Galena Street.

    1 Reply
    1. re: dkenworthy

      Oh, I forgot, I like to brine prior to cooking!

    2. This is my dry rub
      3/4C paprika
      1/4C black pepper
      1/4C chili powder
      1/4C salt
      1/4C sugar
      2TBL garlic powder
      2TBL onion powder
      1TBL cayenne

      Also good on pork.

      When I'm lazy, I like pride of SZEGED Rib Rub. They make a 'chicken' rub as well, but I prefer the can with fat porky on it as an all-purpose jobby.

      1. Here's a link to a recipe I fell in love with recently. The parsley-mint sauce that you serve with the chicken was a very pleasant surprise!

        Spanish-spice-rubbed chicken:
        http://find.myrecipes.com/recipes/rec...

        1. For roast chicken I like to use either smoked paprika, garlic salt and pepper or garlic, cumin, oregano, lemon, salt and pepper. These days were leaning toward the smoked paprika more often.

          On the grill we'll often use a variation of Steve Raichlen's Memphis Rub. I substitute smoked paprika for standard paprika and chipotle for cayenne.

          http://www.foodandwine.com/recipes/as...

          1. My default chicken seasoning is Penzeys poultry spice with the addition of both ground fennel seed, ground red pepper flakes and fresh lemon zest.