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Quick Award-Winning Chicken Dry Rub

This Quick Award-Winning Chicken Dry Rub is your go-to seasoning for flavorful, juicy chicken every time. With a perfect blend of smoky, sweet, and savory spices, it adds a mouthwatering depth to both grilled and baked chicken. This easy rub recipe uses just a few common pantry ingredients, making it convenient for any cook. Elevate your chicken to award-winning status with this simple yet irresistible rub!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dinner
Cuisine: American
Keyword: BBQ Chicken Thighs with Dry Rub, Dry Rub Chicken Thighs
Servings: 6 servings
Calories: 396kcal
Author: George - U Keep Cooking

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!

Nutrition

Calories: 396kcal | Carbohydrates: 16g | Protein: 25g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 148mg | Sodium: 144mg | Potassium: 415mg | Fiber: 1g | Sugar: 12g | Vitamin A: 1095IU | Vitamin C: 0.3mg | Calcium: 42mg | Iron: 2mg