Dry Rub for Smoking Chicken

Jar of chili powder on a table, perfect for smoking chicken.

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5 from 56 votes

Create a homemade dry rub for smoking chicken by following these quick and easy steps.

Prep Time5

Total Time5

Course: Sauces and Seasonings

Cuisine: American

Servings: tablespoons

Calories: 82kcal

Author: Corinne Schmitt

Equipment

Mixing bowl
Food processor
Jar with lid

Ingredients

1 1/2 tablespoons garlic powder
1 1/2 tablespoons onion powder
1 tablespoon oregano
1 teaspoon coriander
1 cup brown sugar
1 1/2 tablespoons chili powder
1 teaspoon kosher salt
1/4 tablespoon smoked paprika
1 tablespoon cumin

Instructions

Put all the ingredients in a small bowl and mix.
1 1/2 tablespoons garlic powder, 1 1/2 tablespoons onion powder, 1 tablespoon oregano, 1 teaspoon coriander, 1 cup brown sugar, 1 1/2 tablespoons chili powder, 1 teaspoon kosher salt, 1/4 tablespoon smoked paprika, 1 tablespoon cumin
Put the ingredients in a food processor to make a finer rub.
You can immediately use the dry rub for making chicken, or store it in an airtight container for use later.

Notes

Pro Tips

Use the freshest spices for this dry rub to give your chicken maximum flavor. Spices lose their flavor profile the longer they sit in your pantry.
Sugar is the main ingredient in this dry rub. As it can burn relatively quickly, cook your chicken over low heat as much as possible. This will give you a caramelized crust that isn’t burned.
Once you’ve stored the homemade dry rub in a jar, give it a little shake before using.
Pat your chicken dry with paper towels before you apply the rub. This will help keep the rub on the meat by eliminating excess moisture.
Salt can help make chicken more juicy and tender if you rub it in at least four to five days before cooking or at least six hours at minimum.

Recipe FAQs

Which chicken cuts can you use this dry rub on?

You can use this smoke rub for chicken on any cut. Use it on chicken wings, breasts, thighs, leg quarters or drumsticks, with or without the skin and/or bones. You can even dry rub a whole chicken if you prefer.

How long should you leave the dry rub on chicken?

You can adjust how long you leave the dry rub on the meat. Leave it on the chicken for at least 30 minutes to as long as 24 hours, depending on how much time you have.

Just remember that the longer the seasoning for chicken sits, the more it has time to penetrate the meat and enhance its natural flavors.

How long will this dry rub last?

If stored in an airtight container in the pantry away from sunlight, it should last up to 12 months. Label your jar with the date you made this chicken seasoning so you can easily keep track.

Should I brine chicken before smoking?

Brining before smoking can help enhance the flavor and moisture content of the chicken. Brining involves soaking the chicken in water, salt, sugar, and sometimes additional ingredients before cooking.

The recommended time for brining chicken pieces is one to four hours, while a whole chicken can be brined for four to 12 hours.

Does dry rub tenderize meat?

No. Using a dry rub will not make your meat more tender. It has no acid ingredient that can act like a meat tenderizer.

Nutrition