Smoked Chicken Dry Rub (Easy 5-Minute Blend)
Dry Rub For Smoked Chicken is a simple blend of spices applied directly to the surface of chicken before smoking, creating a flavorful, caramelized crust as it cooks. It comes together in under five minutes and works well on drumsticks, thighs, a whole chicken, or even Traeger kabobs. Unlike most store-bought blends, this version uses coconut sugar instead of refined brown sugar, so you get that classic smoky-sweet bark without any fillers, canola oil, or ingredients that have no business being in a spice rub.
Servings: 1
Calories: 86kcal
Ingredients
- 3 teaspoons Sea Salt
- 3 teaspoons Smoked Paprika
- 3 teaspoons Coconut Sugar
- 2¼ teaspoons Black Pepper
- 1½ teaspoons Onion Powder
- 1½ teaspoons Garlic Powder
- ¾ teaspoon Cayenne Pepper
Instructions
- Add the salt, smoked paprika, coconut sugar, black pepper, onion powder, garlic powder, and cayenne to a small bowl.3 teaspoons Sea Salt, 3 teaspoons Smoked Paprika, 3 teaspoons Coconut Sugar, 2¼ teaspoons Black Pepper, 1½ teaspoons Onion Powder, 1½ teaspoons Garlic Powder, ¾ teaspoon Cayenne Pepper
- Whisk or stir everything together until the color is uniform throughout. Coconut sugar can sometimes clump slightly, so break up any lumps as you mix. Once it is a consistent reddish-brown blend, it is ready to use. Store it in an airtight jar until you are ready to cook, or go straight to seasoning your chicken.
Notes
- Make a big batch. This rub scales up easily and keeps well for up to 3 months in a sealed jar. Having it on hand means you can season chicken, pork, or turkey on a weeknight without any extra steps.
- Watch for coconut sugar clumping. If your coconut sugar has hardened in the bag, break it up before measuring. Clumps in the rub mean uneven seasoning on the meat.
- Apply to dry chicken. Patting your chicken dry before applying the rub makes a real difference. Moisture on the surface steams during cooking, which works against the caramelized crust you are after. Dry surface equals better bark.
- Rest the rubbed chicken uncovered in the fridge. If you have time, apply the rub and let the chicken sit uncovered on a rack in the refrigerator for a few hours or overnight. The surface dries out further, which gives you even better results on the smoker.
- How much to use: Plan on about 1 tablespoon of rub per pound of chicken. This recipe makes roughly 4½ tablespoons, the right amount for a standard tray of drumsticks.
Nutrition
Calories: 86kcal | Carbohydrates: 20g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 12242mg | Potassium: 253mg | Fiber: 3g | Sugar: 9g | Vitamin A: 3579IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 2mg
