Dry rubs are a quick and easy way to add bold, intense flavor to chicken. A good dry rub contains a blend of spices herbs salt, pepper, sugar and other seasonings that complement the flavor of chicken. While you can cook chicken immediately after applying a dry rub, letting the rub marinate for a while allows the flavors to fully develop and penetrate the meat. But how long should you let a dry rub sit on chicken to get the best, most intense flavor?
The Benefits of Letting Dry Rub Marinate Chicken
Letting a dry rub soak into chicken before cooking provides several advantages:
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Allows spices to permeate the meat – The longer the dry rub sits, the deeper the flavors infuse into the chicken. This results in seasoned flavor throughout, not just on the exterior.
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Tenderizes the meat – Salt acidic ingredients like pepper and herbs help soften and tenderize chicken as it marinates.
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Intensifies flavors – Over time, the chicken absorbs the rub’s flavors, resulting in a bolder, more intense taste.
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Adds texture – The dried spices and herbs create a flavorful, crunchy crust when seared or roasted.
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Convenience – Marinating ahead of time means the chicken is ready to cook whenever you are.
So allowing time for the dry rub to work its magic results in chicken that is more moist, tender and packed with seasoning.
How Long Should You Marinate Chicken in Dry Rub?
The ideal marinating time depends on a few factors, including the cut and thickness of the chicken and how intense you want the flavors.
15-30 Minutes
Letting the dry rub sit on chicken for just 15-30 minutes will allow the spices to lightly permeate the exterior and impart a basic level of flavor. This quick marinating time works best for thin cuts like boneless chicken breasts.
1-2 Hours
Letting chicken marinate in dry rub for 1-2 hours gives the seasonings time to soak deeper into the meat, resulting in a more pronounced flavor. Chicken on the bone with more crevices and texture also benefits from 1-2 hours marinating time.
4-6 Hours
After 4-6 hours, the dry rub has sufficient time to really blend with the chicken, creating a bolder, more complex taste. The flavor will be infused well beyond the outer surface. This marinating time works well for all cuts of chicken.
Overnight
Letting chicken soak in dry rub overnight in the fridge, so 8 hours or longer, gives the spices time to thoroughly penetrate and meld with the meat. Chicken left overnight results in extremely bold flavor and tender texture. Overnight marinating is ideal when you want the most intense, seasoned flavor possible.
Tips for Getting the Most from Dry Rub Chicken
Follow these tips for dry rub chicken with maximum flavor:
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Pat the chicken dry before applying rub – Moisture prevents rub from sticking.
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Evenly coat all sides and crevices with the rub.
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Gently massage the rub into the meat for better infusion.
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Chill chicken in the fridge during marinating time.
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Loosely cover chicken so rub doesn’t rub off.
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Let chicken sit at room temp for 30 mins max before refrigerating.
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Follow recipe instructions for marinating times.
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Cook chicken fully to 165°F internal temperature.
Delicious Dry Rub Recipes for Chicken
You can buy pre-made dry rubs, but mixing your own allows you to control the flavors. Here are some tasty homemade rubs to try:
Basic Barbecue Dry Rub
- 1⁄4 cup paprika
- 2 tbsp brown sugar
- 2 tbsp kosher salt
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 2 tbsp chili powder
- 1 tbsp black pepper
- 1 tbsp dry mustard
- 1⁄2 tbsp cayenne pepper
Cajun Blackening Rub
- 1 tbsp paprika
- 11⁄2 tsp kosher salt
- 11⁄2 tsp garlic powder
- 11⁄2 tsp onion powder
- 11⁄2 tsp oregano
- 11⁄2 tsp cayenne
- 1 tsp black pepper
- 1 tsp thyme
- 1⁄2 tsp white pepper
Lemon Pepper Dry Rub
- 1⁄4 cup cracked black pepper
- 3 tbsp lemon zest
- 2 tbsp kosher salt
- 4 tsp brown sugar
- 1 tsp garlic powder
- 1 tsp onion powder
Cooking Methods for Dry Rub Chicken
There are many cooking methods that pair well with dry rub chicken:
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Grilling – Creates nice char while locking in moisture.
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Baking – Cooks the chicken evenly.
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Broiling – Quickly chars the exterior.
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Pan searing – Develops a crisp, flavorful crust.
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Frying – Yields an ultra crispy coated exterior.
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Smoking – Infuses rich smoky flavor.
The dry rub adds great flavor, aroma and texture no matter which cooking method you use.
Storing Leftover Dry Rub Chicken
Here are some guidelines for storing dry rub chicken:
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Raw marinated chicken keeps 1-2 days refrigerated.
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Freeze raw rubbed chicken up to 2 months.
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Cooked dry rub chicken lasts 3-4 days refrigerated.
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Freeze cooked chicken up to 2-3 months.
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Wrap chicken tightly in foil, plastic wrap or airtight bags before freezing.
Getting the Most from Dry Rubs
Dry rubs are a simple way to bring bold, complex flavors to chicken. Allowing the rub time to penetrate results in chicken that is seasoned throughout with a delicious crusty exterior. For best results, marinate chicken in the dry rub overnight or for at least a few hours before cooking. Then pat yourself on the back for some extremely flavorful chicken!
Here’s How You Make It
- Making this grilled chicken dry rub couldn’t be easier! Simply stir together all the ingredients and store them in an airtight container at room temperature.
- To use the easy dry rub for chicken, simply rub the spices all over the chicken after it has been drizzled with olive oil.
- Grill the chicken until it’s completely cooked through and served. Alternatively, you can slice the chicken for use in another recipe, or store for later use.
First off, a dry rub is, well, dry. Made from a mixture of dried spices, a rub is literally rubbed on to meat before cooking. It can create a nice seared texture if you’re grilling, but an easy dry rub for chicken such as this one also adds tons of flavor and you’ll taste more of each spice with every bite. A marinade is made of spices plus liquid, like vinegar, olive oil, or wine. Because when you use a marinade, you leave the meat soak in the liquid and spices, it also tenderizes the meat somewhat, depending on the meat. For example, shrimp only need to marinade for 15 minutes, whereas you can leave tougher cuts of beef or pork in a marinade for up to 12 hours.
If you are using boneless, skinless chicken, you rub the grilled chicken dry rub right on the breast. If you are using chicken with skin on it, put the rub under the skin (otherwise, the spices will just come right off with the skin and not penetrate into the meat as much). You can leave the easy dry rub for chicken on the meat before cooking for about four hours. I recommend rubbing and grilling right away though, otherwise you lose some of the flavor and the dryness of the herbs. Some might slide off, make a mess, and kind of defeats the purpose of using a dry rub in the first place.
You cannot marinade with a dry rub. They are two different things. If you need your meat to tenderize, then you should use a marinade. If not, then a dry spice rub will do the trick.
Why This Recipe Works
Convenient — This grilled chicken dry rub is a flavorful blend of spices you can keep at the ready for when you need a quick chicken recipe for any grilling occasion.
Quick — It’s true: I am quite frequently a marinade girl. I love the simplicity of letting protein sit in a delicious, flavorful liquid for 15 minutes to 8 hours and then cook the meat or seafood, tasting all the marinade ingredients with each yummy bite. Recently, though, I discovered the beauty of dry rubs. Every time you need a quick fix for a meat dish, ta da! Dry rubs to the rescue.
Easy to batch — This dry rub for chicken breast is so very easy to put together and make up in one big batch to keep in your pantry with your other spices. Or, double it and give some as a gift! Who doesn’t love ready-made spices?
Simple ingredients — This simple grilled chicken seasoning is simply made up of other seasonings all whisked together. Nothing fancy (until they all come together, of course, then that’s magic!)
- Salt — Salt is always necessary in a dry rub. I use regular table salt but you could also use pink salt.
- Smoked Paprika — Paprika is key for a bit of smokiness.
- Dry Ground Mustard — Maybe this one will throw you off a bit but I promise you don’t want to skip the ground mustard.
- Brown Sugar — Brown sugar is a great way to add a bit of sweetness to your grilled chicken.
- Onion Powder — Onion-y goodness in every bite. You can use dried, minced onion in a pinch.
- Cayenne Pepper — And, for a bit of heat add a pinch of cayenne pepper. You can skip this if you do not like the spiciness of cayenne in your chicken dry rub.
How To Apply Chicken Rub | Montanan Outlaw BBQ
FAQ
How long do you leave dry rub on chicken?
How long should dry rub sit on chicken? Chicken needs to be rubbed with dry rub for at least 15 minutes, or up to 2 hours before baking, air frying, grilling, or smoking. Letting it sit for at least an hour gives the seasonings time to penetrated the chicken.
Can you leave dry rub on too long?
You can leave rub on for days. Your meat will likely spoil before a rub does anything negative. If you left it uncovered it might have intensified the flavors a bit (good), but it might have picked up fridge flavor (bad).
How long should a dry rub sit before cooking?
Be sure to let the rub sit for 30 minutes or up to 1½ hours to allow the salt and spices to penetrate the meat before cooking. Another great use of dry rubs when it comes to roasts and steaks is to make a compound butter. This is so much easier than you think. You only need two ingredients: a great dry rub and butter.Jan 5, 2022
How long should chicken sit after seasoning?
Yes, you should always season your chicken before cooking when it’s raw. You can even do this up to 24 hours before if you have the time. Why? Because leaving the seasoning on your chicken overnight in the fridge will help it start to trap moisture in the chicken, which will make it nice and juicy once cooked.Dec 9, 2022
How do you cook dry-rubbed chicken?
To cook dry-rubbed chicken, combine the dry ingredients in a bowl, dry the surface of the chicken, and coat it with the dry rub. For the best flavor, massage the spice rub into the chicken. Let the chicken rest for up to 30 minutes before grilling or broiling.
How long should you leave rub on chicken before cooking?
There’s no set rule, but it’s a good idea to cook the chicken as soon as possible after applying the rub. Otherwise, it might get mushy and slide off, or you could lose some of the flavor. Try to leave it on for no more than 4 hours before you start cooking.
How much dry rub do you put on chicken?
The rule of thumb is 1 tablespoon of dry rub for every pound of meat. Combine this rub with 1/2 cup neutral oil to make an easy marinade for your chicken. Great for indoor grilling or baking. Remember to apply the dry rub between the skin and the meat to improve flavor.
How do you store chicken rub?
Mix all ingredients in a bowl. Store in an airtight container until ready for use. Use immediately or store in an airtight container for later. Place chicken in a plastic bag or bowl. Sprinkle dry rub over chicken and toss until all pieces are evenly cover with the dry rub. Refrigerate for a minimum of 2 hours or even overnight if you have to.
Does dry rub tenderize chicken?
Dry rub doesn’t tenderize the meat, so it’s okay to apply it to your chicken any length of time before you decide to cook it. Choose a time to season your chicken when it’s the most convenient for you, whether that’s a week before or the day you plan on cooking. Pat your chicken dry with paper towels.
How do you season chicken with a dry rub?
Season your chicken with a spicy dry rub if you want it to have a little kick. Mix together paprika, thyme, powder, salt, onion powder, and black pepper in a bowl with a whisk until they’re thoroughly combined. A spicy dry rub is perfect if you want to make chicken wings or tacos.