Quick Award-Winning Chicken Dry Rub
Get ready to elevate your chicken game with this Quick Award-Winning Chicken Dry Rub! Perfectly balanced with sweet and savory spices this rub brings out the best in every bite of grilled or baked chicken. Whether you’re a BBQ newbie or a backyard pro, this easy-to-make dry rub is packed with flavor and requires just a handful of pantry staples. Ideal for family meals, cookouts, or game day, it’s a simple way to make chicken truly unforgettable—try it once, and you’ll never look back!
INGREDIENTS YOU’LL NEED:
- 2 lbs Chicken Thighs (boneless, skinless) – This weight is perfect for serving about 4 people. Boneless thighs cook faster and stay tender, but you can also use bone-in thighs or drumsticks for a heartier texture and flavor.
- Salt (to taste) – Essential for enhancing all the flavors in this recipe. Adjust to your preference and depending on the salt content of other ingredients.
- Dry Rub Ingredients:
- ⅓ Cup Brown Sugar – Adds a deep sweetness that balances the spices and helps create a caramelized crust on the chicken as it cooks.
- 1 Tbsp Smoked Paprika – Brings a rich, smoky flavor to the chicken, mimicking the taste of outdoor grilling, even in the oven.
- 1 Tbsp Chili Powder – Adds warmth and a subtle kick without being overpowering, making the flavor profile bold but family-friendly.
- 1 Tbsp Garlic Powder – Delivers a savory and slightly sweet flavor that pairs well with the earthy spices in the rub.
- 1 Tbsp Onion Powder – Adds depth and a hint of sweetness, enhancing the overall flavor without overpowering the chicken.
- 1 Tsp Oregano – A touch of herbaceous flavor that complements the earthy spices and adds a classic touch to the rub.
- 1 Tsp Mustard Powder – Adds a tangy, zesty layer to the flavor, which enhances the savory quality of the rub.
- ½ Tsp Black Ground Pepper – Adds just a hint of spice and balances the sweetness from the brown sugar.
WHY SHOULD YOU BE EATING MORE SEASONED GRILLED CHICKEN?
- Flavorful: I love grilled chicken thighs because they’re always so juicy and packed with flavor. Whenever I fire up the grill, my family knows they’re in for a treat! The smoky taste from the grill really makes them special, and I can never get enough of that delicious dry rub I use.
- Affordable: Chicken thighs are budget-friendly, which is a big win for me. I can feed my family without breaking the bank. It’s great to have meal that’s easy on the wallet, especially during busy weeknights.
- Versatile: What I enjoy most is how versatile chicken thighs are. I can throw together a quick dry rub, and they’re always a hit. Plus, I love experimenting with different flavors. Whether I’m making them spicy, sweet, or tangy, there’s always a new twist to try!
HOW TO PREPARE BBQ DRY-RUBBED CHICKEN?
Time needed: 45 minutes
- Prepare the Dry Rub:
In a small bowl, mix the brown sugar, smoked paprika, chili powder, garlic powder, onion powder, oregano, mustard powder, and black ground pepper. Stir until fully combined. Pour the spice blend into a shaker bottle for easy dispensing.
- Season the Chicken:
Lightly salt the chicken thighs on both sides. Generously coat each piece with the dry rub, pressing it onto the chicken to ensure even coverage. - Oven-Baking Instructions
Preheat your oven to 400°F (200°C). Place the seasoned chicken on a baking sheet lined with parchment paper or in a lightly greased baking dish.
For Boneless, Skinless Chicken Thighs: Bake for 25-30 minutes or until the internal temperature reaches 165°F (74°C) and the rub has caramelized.
For Bone-In Chicken Thighs or Drumsticks: Bake for 35-40 minutes or until cooked through and crispy. Halfway through baking, baste the chicken with its own juices for extra flavor. - Gas Grill Instructions:
Preheat the grill to medium-high heat (around 400°F). Lightly oil the grill grates to prevent sticking.
For Boneless, Skinless Chicken Thighs: Grill for 5-7 minutes per side with the lid closed, or until the internal temperature reaches 165°F (74°C) and there’s a good char.
For Bone-In Chicken Thighs or Drumsticks: Grill for 8-10 minutes per side or until fully cooked, rotating every few minutes for even charring. - Rest and Serve:
Let the chicken rest for 5 minutes after cooking to retain its juices. Serve hot with your favorite sides, and enjoy!
FAQ – FREQUENTLY ASKED QUESTIONS:
For the best flavor, let the chicken sit with the dry rub for at least 30 minutes. If you have more time, refrigerate it for 2–4 hours or overnight.
Bake at 400°F (200°C) for 25–30 minutes for boneless thighs or 35–40 minutes for bone-in pieces, until the internal temperature reaches 165°F.
No, leaving the chicken uncovered allows the dry rub to form a caramelized crust on the outside.
Yes! Preheat the grill to medium-high. Grill boneless thighs for 5–6 minutes per side, and bone-in pieces for 8–10 minutes per side until the internal temperature is 165°F.
Yes, lightly oiling the grates prevents sticking and helps create nice grill marks. Use a paper towel with oil and tongs to carefully coat the grates.
Use indirect heat for bone-in pieces, flipping occasionally. For boneless, watch the cooking time closely, and remove them from the grill as soon as they reach 165°F.
GRILLED DRY RUB CHICKEN THIGHS RECIPE ADD-INS AND VARIATIONS:
- Brown Sugar Substitute: Swap brown sugar with coconut sugar or honey powder for a lower-glycemic option that still provides sweetness.
- Paprika Alternatives: Use regular paprika for a milder flavor, or chipotle powder for a smoky, spicy kick.
- Chili Powder Variations: Try ancho chili powder for a subtle sweetness or cayenne pepper for extra heat.
- Mustard Powder Swap: Replace mustard powder with ground cumin or coriander for a slightly earthy taste that complements chicken.
- Add Herbs: Freshly chopped rosemary, thyme, or parsley can be added to the rub to bring a fresh herbal note.
- Try Citrus: Add a teaspoon of lemon or lime zest to the rub for a hint of brightness that pairs well with grilled or oven-baked chicken.
WHAT IS COMMONLY SERVED WITH GRILLED CHICKEN THIGHS?
Grilled dry-rubbed chicken pairs perfectly with a variety of sides that enhance its smoky, spiced flavor. Many enjoy serving it with grilled vegetables, like corn on the cob or asparagus, which bring a fresh, slightly charred taste to the meal. Classic sides like coleslaw or potato salad add a creamy contrast. For a lighter option, a crisp green salad with a tangy vinaigrette works well. And if you’re craving something heartier, try pairing it with baked beans, mac and cheese, or roasted potatoes for a full, satisfying plate.
HOW DO YOU STORE AND REHEAT LEFTOVER GRILLED CHICKEN THIGHS?
To store leftover grilled dry-rubbed chicken, let it cool completely, then place it in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze it for up to 3 months in a freezer-safe container or bag. To reheat, thaw in the refrigerator overnight if frozen, then warm it in the oven at 350°F for 15-20 minutes until heated through. You can also reheat in the microwave in 30-second intervals, or for an extra crispy texture, use an air fryer at 375°F for about 5-7 minutes, checking until heated through.
CAN LEFTOVER GRILLED CHICKEN BE FROZEN FOR LATER CONSUMPTION?
Yes, leftover grilled dry-rubbed chicken can be frozen for later use. To freeze, make sure the chicken has cooled completely, then wrap it tightly in plastic wrap or aluminum foil, or place it in a freezer-safe bag or container. It can be stored in the freezer for up to 3 months. When you’re ready to eat it, thaw the chicken in the refrigerator overnight before reheating. Keep in mind that while freezing helps preserve the chicken, the texture may change slightly upon thawing.
LOOKING FOR MORE CHICKEN RECIPES? TRY THESE!
The Best Caramelized Onion Creamy Smothered Chicken: Tender chicken breasts are topped with golden, caramelized onions and a creamy, savory sauce that makes every bite rich and satisfying.
Simply Irresistible Parmesan-Crusted Chicken: With a perfectly golden crust and juicy, tender chicken inside, the secret is in the Parmesan coating that adds a deliciously savory crunch to every bite.
Sticky Sweet Honey Garlic Chicken Recipe: Combining the irresistible sweetness of honey with the rich depth of garlic, this dish offers a perfect balance of flavors that’s sure to satisfy.
Quick Award-Winning Chicken Dry Rub
Ingredients
- 2 lbs Chicken Thighs (boneless skinless)(or use your favorite)
- Salt (to taste)
Dry Rub Ingredients:
- ⅓ Cup Brown Sugar
- 1 Tbsp Smoked Paprika
- 1 Tbsp Chili Powder
- 1 Tbsp Garlic Powder
- 1 Tbsp Onion Powder
- 1 Tsp Oregano
- 1 Tsp Mustard Powder
- ½ Tsp Black Ground Pepper
Instructions
- Prepare the Dry Rub: In a small bowl, mix the brown sugar, smoked paprika, chili powder, garlic powder, onion powder, oregano, mustard powder, and black ground pepper. Stir until fully combined. Pour the spice blend into a shaker bottle for easy dispensing.
- Season the Chicken: Lightly salt the chicken thighs on both sides. Generously coat each piece with the dry rub, pressing it onto the chicken to ensure even coverage.
- Oven-Baking Instructions: Preheat your oven to 400°F (200°C). Place the seasoned chicken on a baking sheet lined with parchment paper or in a lightly greased baking dish.For Boneless, Skinless Chicken Thighs: Bake for 25-30 minutes or until the internal temperature reaches 165°F (74°C) and the rub has caramelized. For Bone-In Chicken Thighs or Drumsticks: Bake for 35-40 minutes or until cooked through and crispy. Halfway through baking, baste the chicken with its own juices for extra flavor.
- Gas Grill Instructions: Preheat the grill to medium-high heat (around 400°F). Lightly oil the grill grates to prevent sticking.For Boneless, Skinless Chicken Thighs: Grill for 5-7 minutes per side with the lid closed, or until the internal temperature reaches 165°F (74°C) and there’s a good char.For Bone-In Chicken Thighs or Drumsticks: Grill for 8-10 minutes per side or until fully cooked, rotating every few minutes for even charring.
- Rest and Serve: Let the chicken rest for 5 minutes after cooking to retain its juices. Serve hot with your favorite sides, and enjoy!