Homemade Dry Rub for Chicken

by Suzanne on September 16, 2011

in Chicken, Savory, Tidbits & Miscellaneous

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Have you ever dry rubbed your meat before cooking? I never understood the dry rub thing for meats, because I always marinated my meats wet. Dry seemed well… dry, it implied that my meat would be the same way.. dry. This could be entirely true if you over cook your meat or if the meat doesn’t have enough fat. But I have found dry rubbing the skin of chicken or turkey with spices gets flavor into the meat while it cooks as the skins fat breaks down during the cooking it gets juicy and tender.  There are all kinds of dry rubs out there in the grocery store or specialty stores and looking at the ingredients list you probably have most of those spices in your pantry, so why buy it when you can make it.  Give this rub a try, then venture into making your own versions.

Homemade Dry Rub for Chicken

1 T.chili powder
1/2 T. garlic salt
1/2 tsp. ground smoked cumin (I found it at Super Walmart)
1/2 tsp. Mrs.Dash Fiesta lime seasoning
1/2 tsp. kosher or sea salt
1/2 tsp. poultry seasoning
1/8 tsp. cayenne pepper
2 T. brown sugar
Directions: Mix all the ingredients together. Rub chicken or turkey with olive oil then the spice rub before grilling,smoking, pan frying or baking. The recipe above makes enough for 1 whole chicken plus some extra.
Tip: If your hands rub the chicken then go back to your dry rub and get more, throw the rest out, because it will have bacteria in it that could make you sick.
I smoked a whole chicken because we really like the flavor of smoke meats. Smoking meat cooks slow and low, for a long time. I put this chicken in the morning at 7 am and took it out in the afternoon at 3 pm. It could have been taken it out earlier but I was gone from home so it cooked longer. We smoke our turkey each year at Thanksgiving and it’s really moist, tender and juicy. Smoking meat also gets flavor from the type of wood chips used. Many people like to use hickory wood, but this is actually my least favorite type of wood for smoking poultry. Hickory wood gives the meat a strong sharp flavor that I think competes with the mild flavor of poultry. I like to use fruit wood like peach, apple or cherry which gives the meat a more mild smoked flavor. I am no expert on smoking meat but we have enjoyed our smoker as another way to cook meat and add a depth of flavor.

Baking chicken is probably the most common way to cook it, with this rub your are sure to have some fantastic and flavorful meat, just make sure your chicken has the skin. If your interested in the recipe for biscuits check out The Brown Eyed Baker, her recipe has been my favorite since I discovered it this year.  As for the beans they are Bush’s Baked Beans with no doctoring. The grits are cheesy with bacon and green onions, pretty simple to make; just use quick cooking grits and use half water and half milk for creamier grits.  When the consistency of the grits is where you like them add some cheese and taste, then salt and pepper until you feel it’s enough. Sprinkle with crispy bacon and green onions and you have yourself some good southern grits.

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1 Lisa September 16, 2011 at 4:29 am

I adore roast chicken, (like most), and love the idea of a good dry rub. I usually massage it with butter and/or oil, add some herbs and mabve lemon into the cavity then salt and pepper the skin all over. I’m trying this rub soon – especially since the weather is cooling down – love the seasonings in it and love that you smoked it – I can almost smell it just from the photos! Having said that, , the cherry jam below blew me away. I thought I had commented on it. (???). Weird!

2 Salad in a Jar September 16, 2011 at 5:14 am

Your photo of the chicken is bringing back so many memories of delicious tastes and smells I used to enjoy when I used my smoker. Think it’s time to plug it in and try your rub. Have not heard of smoked cumin so definitely need to check that out.

3 Terri @ Terri's Table September 17, 2011 at 1:39 pm

Looks great! I love how the chicken is such a golden brown.

4 Kristi Rimkus September 17, 2011 at 8:23 pm

What a terrific idea to make your own rub – saves money and it’s probably much fresher tasting too. What a comforting meal!

5 Cathy Dickman November 13, 2012 at 7:36 pm

Can you please tell me where I can find the Smoked Cumin ?? love the looks of your chicken rub

6 Ginny August 30, 2014 at 10:28 am

I would also like to know where I can buy ground smoked cumin. I’ve never, ever heard of “smoked” cumin before. And your rub recipe sounds wonderful and your chicken looks soooooo delicious that I wanna try roasting my turkey and chicken using it. Thanx so much for your help and rub recipe.

7 Suzanne August 30, 2014 at 12:16 pm

Ginny, thanks for visiting my site and I hope you do try this recipe. I bought it at my local grocery store Super Walmart. If you can’t find it anywhere then try online maybe Amazon.

8 Ginny August 30, 2014 at 1:38 pm

Thanx Suzanne! You are an angel. I became so determined to find out what was smoked cumin that I found some info online on how to smoke cumin at home.

In a small, dry frying pan over low heat, toast ground cumin, stirring often for about 30 seconds or until aromatic. Pour onto a plate and cool.

No matter what amount you’re toasting, be sure to keep an eye on it. Small amounts may take less than 30 seconds. I’m gonna use this method and see if it works. But I’m definitely gonna look for it at Super Walmart. Take care.

9 Suzanne September 2, 2014 at 7:48 pm

Awesome Ginny, thanks for sharing that info with us!

10 Ginny September 6, 2014 at 8:24 pm

My pleasure

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