Claire Thompson
A dry rub is a mixture of dried herbs and spices that is rubbed onto meat before cooking. It can be applied to chicken to add tons of flavour and create a nice seared texture. There are many different types of dry rubs, and you can even make your own by mixing herbs and spices such as dried basil, parsley, paprika, and garlic powder. You can apply a dry rub to chicken right before cooking or far in advance, and you can also add olive oil to help the rub stick.
Characteristics and their values for a chicken dry rub
| Characteristics | Values |
|---|---|
| Purpose | To season chicken and add flavour |
| Ingredients | Herbs, spices, salt, sugar, garlic, onion powder, mustard, pepper, cayenne, lemon, lime, orange zest, coriander, basil, parsley, marjoram, sage, thyme, paprika, olive oil, vegetable oil, coconut oil, mustard |
| Application | Rubbed on chicken before cooking, can be applied far in advance or right before cooking, can be stored for later use, can be used on chicken with or without skin |
| Quantity | 1 tablespoon (8 g) of dry rub for 1 pound (450 g) of meat |
| Storage | Store in an airtight container at room temperature, lasts for 2-3 years |
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What You'll Learn
Chicken dry rub ingredients
A dry rub is a mixture of dried spices and herbs that is rubbed onto meat before cooking. It can be applied directly to the meat or placed underneath the skin to ensure the flavours penetrate the meat. You can also add oil to the chicken to help the rub stick.
There are many different ingredients that can be used in a chicken dry rub. Paprika is key for a bit of smokiness, while brown sugar adds a touch of sweetness. Black pepper is important to complement the salt, and onion powder adds onion flavour to every bite. Cayenne pepper can be added for a spicy kick. Dried herbs such as oregano, thyme, basil, parsley, marjoram, and sage will give the rub a more herbal flavour. Lemon, lime, or orange zest will add a citrus touch. Coriander adds a floral, citrusy note. For an earthy, savoury kick, add porcini mushroom powder.
You can also make a simple herbal rub by combining equal parts brown sugar, salt, oregano, dried basil, and dried parsley. For a lemon pepper rub with hints of citrus and spice, combine lemon pepper, salt, garlic and onion powder, basil, oregano, parsley, and paprika.
If you want to add extra flavour to your chicken, you can leave the dry rub on the meat for about four hours before cooking. However, it is recommended to cook the chicken immediately after applying the rub, as the flavours can be lost if left for too long.
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When to apply the dry rub
Dry rubs are mixtures of herbs and spices that can be used to season chicken. You can apply a dry rub to chicken at any time before cooking, whether that be a week before or the day of cooking.
If you are applying the dry rub to chicken in advance of cooking, it is important to ensure that the chicken is completely defrosted and dry. You can pat the chicken dry using paper towels to absorb excess juices and contaminants on the surface of the chicken. Once the chicken is dry, sprinkle your dry rub mix over it. Use your hands to rub the mix all over the chicken, ensuring that all of the chicken is coated with an even layer.
After applying the dry rub, cover the chicken with plastic wrap and refrigerate it for at least an hour before cooking. If you are applying the dry rub to the chicken the same day you plan to cook it, you can follow the same steps, but you do not need to refrigerate the chicken for as long.
You can also drizzle a light layer of olive oil or vegetable oil onto the chicken before applying the dry rub to help the rub adhere to the meat better. However, it is important to use only a small amount of oil, as too much oil can cause the dry rub to run off the meat and reduce the flavour.
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How to apply the dry rub
Dry rubs are mixtures of herbs and spices that can be used to season chicken. The rub can be applied right before cooking or far in advance. Here is a step-by-step guide on how to apply a dry rub to chicken:
Defrost and dry the chicken
Before applying the dry rub, ensure that the chicken is completely defrosted. Pat the chicken dry with paper towels to remove any excess moisture.
Apply oil (optional)
Applying oil to the chicken is optional but helps the dry rub adhere better to the meat. Use a light layer of olive oil or any vegetable oil of your choice. Spread it evenly across the chicken to ensure the dry rub doesn't run off.
Apply the dry rub
Use your non-dominant hand to scoop the dry rub and apply it directly to the chicken. You can use as much or as little dry rub as desired, but a general guideline is 1 tablespoon (8 grams) of dry rub for every 1 pound (450 grams) of meat. Sprinkle the dry rub over the chicken, ensuring it reaches all sides.
Work the rub into the chicken
Use your dominant hand to rub the spices into the meat with a kneading motion. Work with the grain of the meat to ensure the dry rub reaches all areas, including the hard-to-reach spots. Continue rubbing until the chicken is completely coated with an even layer of the dry rub.
Refrigerate (optional)
If you plan to cook the chicken later, cover it with plastic wrap and refrigerate it. The chicken can be stored for future use, and the dry rub will help lock in moisture, resulting in juicier meat.
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How to make the dry rub stick
To make a dry rub stick to chicken, you can try a few different methods. Firstly, ensure the chicken is dry by patting it with paper towels. The moisture of the meat should be enough for the rub to stick, but you can also add a light layer of olive oil or any vegetable oil to help the spices adhere. You can also try mixing the dry rub with mayonnaise or butter, which will help the seasoning stick and prevent the chicken from drying out.
If you are deep frying, it is best to season the chicken immediately after removing it from the oil, as the oil will help the seasoning stick. Similarly, if you are baking, grilling, or BBQing, the dry rub will stick better than if you were frying.
When applying the dry rub, use your dominant hand to work the spices into the meat with a kneading motion. Follow the grain of the meat to ensure the rub sticks to all areas. You can also try to create a thicker crust of the dry rub, which will help lock in moisture.
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Storing the dry rub
Storing your dry rub correctly is essential to ensure it stays fresh and potent. Here are some detailed instructions and tips for storing your chicken dry rub:
Airtight Containers
Firstly, always store your dry rub in an airtight container. Whether you choose a jar or a sealed bag, ensure that air cannot enter or escape the container. This is crucial to prolonging the life of your dry rub, as oxygen can cause herbs and spices to degrade and lose their potency over time.
Light and Temperature Control
Store your dry rub in a dark, cool place, away from direct sunlight or heat sources. Light and heat can cause the spices to fade and lose their flavour and intensity. A pantry or cupboard is ideal for short-term storage, usually for a few months. For longer-term storage, consider keeping your dry rub in the freezer, as freezing can help preserve the spices for extended periods.
Container Types and Dispensing
Glass jars with tight-fitting lids are an excellent option for storing dry rubs. You can also use airtight bags or containers designed for food storage. Some people prefer using jars with shaker lids for easy dispensing, especially if you plan to use the rub frequently. Ensure the container is clean and dry before adding the rub.
Shelf Life and Quality
While dry rubs have an incredibly long shelf life, the spices will eventually lose their potency and flavour intensity. The length of time it takes for this to happen depends on various factors, including the quality of the herbs and spices used, how it is stored, and the original freshness of the ingredients. Generally, dried herbs and spices can last for several months to a year or more when properly stored. However, they may start to lose their zing and become less effective over time.
Checking for Freshness
To determine if your dry rub is still fresh, look for signs such as clumping or a faded appearance, which indicate that the spices may have lost their potency. You can also taste a small amount to check if the herbs have become bitter or lost their flavour. If in doubt, it's always best to make a new batch to ensure the best flavour for your chicken.
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Frequently asked questions
A dry rub is a mixture of dried herbs and spices that is rubbed onto chicken or other meats before cooking.
Common ingredients include paprika, granulated garlic, onion powder, dried herbs such as oregano, thyme, basil, and parsley, black pepper, brown sugar, and cayenne pepper.
You don't need to add oil, but a light layer of olive oil or any vegetable oil can help the dry rub stick better to the chicken.
You can apply a dry rub to chicken right before cooking or far in advance. If applying in advance, it is recommended to let the chicken sit for at least a few hours to overnight to allow the flavours to infuse.
