Print This Page

Chicken Dry Rub - A Flavour Packed
Mix That's Perfect For Poultry

This herby chicken dry rub is a flavourful combination of whole and ground spices and dried herbs that will season and flavour your grilled, fried or oven cooked birds. It's super easy-to-make and versatile enough to use on turkey and game. (See the bottom of the page for other recipes)

Note: For the best flavours when making your blends, I advise using whole spices where you can. Sometimes this is not practical, so in these cases it's fine to use pre-ground spices and reduce the quantities the recipe requires by half. For example, for 2 tablespoons of peppercorns you use 1 tablespoon ground pepper. Reduce any others you don't have whole by half as well.

Homemade Chicken Dry Rub Recipe

What You'll Need: (makes about 12 tablespoons)

3 tbsp paprika powder
2 tbsp black peppercorns
2 tbsp dried rosemary
2 tbsp dried sage
1 tbsp dried oregano
4 tsp dried lemon peel
4 tsp chili powder
2 tsp onion powder
2 tsp garlic powder
2 tsp sea salt
2 tsp celery seeds
8 dried bay leaves

tbsp = tablespoon
tsp = teaspoon

Directions:

• Crumble the bay leaves

• Fairly coarsely grind the bay with the lemon peel, peppercorns, rosemary, salt and celery seeds

• Add to a bowl

• Stir in the paprika, garlic, onion and chili powders

• Crumble in the oregano and sage. Combine thoroughly

Store your dry rub for chicken in an airtight jar out of direct sunlight. Use within 3 months.

Note: You don't want to grind this rub too fine, a bit of "chunkiness" is preferable. Pulsing your grinder rather than letting it run works best.

After Making Your Chicken Seasoning You May Like to Try...

Barbecue Rub  For Beef

BBQ Rub  For Pork

A Collection of Spice Mixes

Return to Poultry Seasoning

Return to Home

ShareFacebookTwitterPinterestTumblrRedditWhatsAppMessenger