9-Ingredient Chicken Dry Rub: Pantry Staples, 5-Minute Prep

Looking for the best homemade chicken rub recipe that makes perfectly seasoned, juicy grilled chicken every time? You've found it. This simple 9-ingredient dry rub creates restaurant-quality flavor with pantry staples you likely already have. Just 5 minutes to mix, then apply before cooking for incredibly flavorful results.

The Best Simple Chicken Rub Recipe

This easy homemade seasoning blend works perfectly for grilled, baked, or roasted chicken. Makes enough for 4 chicken breasts or a whole chicken.

What You'll Need:

• 2 tablespoons smoked paprika (the flavor base)
• 1 tablespoon garlic powder (for savory depth)
• 1 tablespoon onion powder (balances sweetness)
• 1 teaspoon dried thyme (herbaceous note)
• 1 teaspoon dried rosemary (for aroma)
• 1 teaspoon ground cumin (warmth and complexity)
• ½ teaspoon black pepper (freshly ground)
• ½ teaspoon kosher salt
• ½ teaspoon brown sugar (helps with browning)

How to Make It:

1. Mix all ingredients in a small bowl
2. Store in an airtight container (lasts 6 months)
3. Pat chicken dry with paper towels
4. Coat chicken generously with rub (about 1 tablespoon per breast)
5. Let sit 15-30 minutes before cooking
6. Cook to internal temperature of 165°F (74°C)

Ingredient	Why It's Important	Flavor Result	Simple Substitutes
Smoked Paprika	Creates base flavor and color	Earthy, slightly smoky	Sweet paprika (less smoky)
Garlic Powder	Adds savory depth	Rounded garlic flavor	Granulated garlic
Onion Powder	Enhances overall savoriness	Sweet, umami notes	Dried minced onion
Thyme	Herbal brightness	Subtle floral notes	Oregano
Rosemary	Strong aromatic element	Pine-like, distinctive	Use less if sensitive to strong flavors
Cumin	Warm, earthy complexity	Nutty undertones	Coriander
Kosher Salt	Enhances all flavors	Balanced seasoning	Sea salt
Brown Sugar	Helps with browning	Slight caramel note	White sugar

3 Simple Tips for Perfect Results

1. Dry chicken first: Pat chicken completely dry before applying rub for better adhesion
2. Don't skip the rest: Let seasoned chicken sit 15-30 minutes before cooking for deeper flavor
3. Oil helps: Lightly rub ½ teaspoon oil per pound before applying seasoning for better crust

Easy Flavor Variations

Customize this basic recipe for different cuisine styles:

• Spicy Version: Add ½ teaspoon cayenne pepper or chili powder
• Mediterranean Style: Replace rosemary with oregano and add lemon zest
• Tex-Mex Blend: Increase cumin to 1½ teaspoons and add ½ teaspoon chipotle powder
• Lower Sodium: Reduce salt by half and add ½ teaspoon nutritional yeast for umami

Common Questions Answered

Can I use fresh herbs instead of dried?

Fresh herbs work better in marinades but don't adhere well in dry rubs. Stick with dried herbs for this application, but you can sprinkle fresh herbs on after cooking.

How long does homemade rub last?

Stored properly in an airtight container away from light and heat, your rub will stay flavorful for 6 months. After a year, the spices will start losing potency.

Should I remove the rub before cooking?

No - leave the rub on! That's where the flavor comes from. The rub creates a delicious crust as the chicken cooks.

What's the secret to getting good browning?

The sugar in the rub helps with browning, but the key is making sure your chicken is dry before applying the rub and that your cooking surface is hot enough.

Can I use this rub on other meats?

Absolutely! This rub works great on pork, turkey, and even vegetables. Just adjust the amount based on what you're cooking.