Smoked Chicken Rub
A rich, savory-sweet blend of pantry spices that creates bold, smoky flavor and a beautiful crust on chicken. This smoked chicken rub is quick to make, versatile across cuts, and perfect for everything from weekend barbecues to weeknight dinners.
Equipment
- Mixing bowl
- Measuring spoons
- Fork or whisk
- Airtight jar or container for storage
- Paper towels (for prepping chicken)
- Smoker or grill with a lid
Ingredients
- ¼ cup brown sugar
- 2 tablespoons paprika
- 1½ tablespoons kosher salt
- 1 tablespoon ground black pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon ground cumin
- ½ teaspoon cayenne pepper
Optional:
- 1 teaspoon smoked paprika adds deeper smoke flavor
- ½ teaspoon ground mustard adds a subtle tang
Instructions
- Combine all ingredients in a medium bowl and whisk until evenly mixed.
- Pat chicken dry with paper towels for best rub adherence.
- Rub about 1 tablespoon of the spice mix per pound of chicken, pressing it into the surface.
- Let the chicken rest for 15 minutes, or refrigerate (covered) for up to 12 hours.
- Smoke at 250°F until internal temperature reaches 165°F — usually 1½ to 3 hours depending on the cut.
- Serve hot, or store for later meals.
Notes
Great for whole chickens, wings, thighs, or even turkey. Store extra rub in an airtight jar for up to 6 months.