This is the BEST Chicken Rub! Get ready for mouthwatering, flavorful, and succulent grilled chicken that’s so good, you’ll be craving more after just one bite! This rub combines Italian spices, smoky paprika, a touch of brown sugar, and a little heat from red pepper flakes to create a total flavor explosion!
This Chicken Rub recipe is part of our Back-To-School Lifesavers — a series of recipes that are intended to have little (or no) veggie chopping, minimal prep time, around 10 ingredients or less (not including pantry staples), and use kid-friendly ingredients. Click here to see all the recipes in the series!
Our Favorite Chicken Rub
We love grilled chicken in our home. While there’s a plethora of marinades to explore on our website (like our current favorite, this Chipotle Chicken Marinade), sometimes there’s just no time for marinating– especially during the busy back-to-school season. Enter: our chicken rub. Perfected over the summer, this rub is a game-changer. It’s quick to whip up and ensures your chicken will be incredibly flavorful.
For an even faster prep, consider making spice packets in advance. Just measure the seasonings into small zip-top bags. When you’re ready, add oil and vinegar, spread it on the chicken, and you’re set for a speedy, delicious meal!
Quick Tip
If you make a large batch of this rub, store it in an airtight container. It should stay fresh for up to 6 months, ready to be used whenever you’re in the mood for some great grilled chicken.
What is a Chicken Rub?
A chicken rub is a mixture of seasonings and herbs that is applied to the surface of chicken (whole or pieces) before cooking. Its primary purposes are to:
- Flavor the meat: A rub imparts loads of flavor! Depending on the ingredients in the rub, the flavor can range from spicy to sweet to savory or any combination thereof.
- Form a crust: When cooked, the rub can form a delicious crust on the exterior of the chicken which adds flavor and texture.
- Enhance moisture retention: Certain rub ingredients, especially salt or sugar, can help to lock in the chicken’s natural juices, making the end result more juicy.
Quick Tip
Chicken rubs can be dry or wet:
- Dry rub: Mix powdered spices and herbs and sprinkle or rub directly onto the chicken.
- Wet rub (or paste): Incorporate wet ingredients, like oil, vinegar, and mustard with dry seasonings to form a paste and spread over the chicken.
Chicken Rub Tips
- Even Coating: Ensure the rub is spread evenly on every piece of chicken.
- Grill Temperature: Maintaining a consistent grill temperature is essential to evenly cooked chicken that has a nice charred exterior and juicy interior.
- Check for Doneness: Instead of relying solely on cooking time, use a meat thermometer to ensure the chicken is cooked perfectly. When the chicken reaches an internal temperature of 160°F it’s ready to take off the grill. (Carryover heat will take it up to 165°F.)
- Resting is Key: After grilling, always allow the chicken to rest before cutting. This helps retain its juiciness.
- Grill Cleaning: A clean grill ensures even cooking and prevents the chicken from sticking. After preheating, use a grill brush to clean the grates. Don’t forget to grease the grates! Greasing grill grates prevents the chicken from sticking and facilitates easier flipping and cleaner grill marks.
- Alternative Cooking Methods: This rub is versatile! If you’re not grilling, you can also roast, broil, or pan-sear the chicken using this rub.
Use A Meat Mallet!
A meat mallet helps flatten and tenderize meats. Most of them feature both a flat side and a textured side, which makes them ideal for evening out the chicken thickness. This ensures uniform cooking and better rub penetration.
Owning one not only speeds up cooking times but also allows for juicier, more flavorful results, making it a valuable tool, especially when prepping chicken for this rub. I use my meat mallet every time I prepare chicken — it’s such a great tool to have in your kitchen!
What To Serve With Grilled Chicken:
- Salads: Choose from a refreshing green garden salad, tangy coleslaw, or crisp cucumber salad.
- Starches: Think grilled Corn on the Cob, classic creamy Potato Salad, or a flavorful Couscous Pilaf.
- Breads: Complement with Garlic Bread or soft Dinner Rolls.
- Vegetables: Opt for roasted broccoli, caramelized roasted carrots, or savory roasted sweet potatoes.
- Grains: Consider a vibrant quinoa salad or a light couscous salad.
- Beans and legumes: Try this protein-packed Chickpea Salad or a zesty Black Bean, Corn, and Avocado Salad.
More Grilled Chicken Recipes:
- Chicken Taco Marinade with fresh lime
- Grilled Chicken with Avocado Salsa and fresh corn
- Mango Chicken with avocado
- Chicken Fajitas with grilled peppers and onion
- Pineapple Chicken with grilled pineapple
Best Chicken Rub
Ingredients
- 2 lbs chicken (breasts, thighs, or tenderloins)
- 2 tbsp extra virgin olive oil
- 4 teaspoons red wine vinegar
- 2½ teaspoons fine sea salt
- 2½ teaspoon Italian seasoning
- 1 teaspoon each: garlic powder, paprika, brown sugar, pepper
- ½ teaspoon each: onion powder, dry ground mustard
- ¼ teaspoon each: red pepper flakes, dried thyme
Instructions
- PREP: Trim the chicken breasts of fat and slice them evenly in half crosswise. Pound pieces to an even thickness (with a meat mallet or the bottom of a frying pan) to ensure even cooking. If using tenderloins, remove the tendons.
- RUB: Add everything except chicken to a small bowl; stir to combine.
- COAT CHICKEN: Spread rub evenly over all of the chicken pieces (on all sides).
- GRILL: Preheat a grill to medium-high heat (450 degrees F.). Generously oil the grill (I drench a rolled-up paper towel in vegetable oil and, holding it with tongs, rub it over the grill grates.) or carefully (standing back) spray grill grates with cooking spray.
- GRILL CONT.: Using tongs, place chicken flat on the grill, well spaced out. Grill the chicken, turning only once halfway through grilling, about 3-5 minutes per side (or until the thickest part of the chicken registers 160 degrees F. and the meat is nicely charred). When the chicken is ready to flip, it should come up off the grill grates easily. (I use a sharp metal turner to scrape up and flip the chicken to the other side.) Carryover heat will take the chicken up to 165 degrees F.
- REST AND ENJOY: Transfer the chicken to a plate and cover with foil. Allow the chicken to rest for 5-10 minutes so the juices can redistribute. Thinly slice or chop. Taste and add a sprinkle more salt if needed. Serve with lemon wedges on the side.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
All our plates were empty, including my 2 and 4 year old without any bribes or complaints! Ended up using an air fryer, but definitely added into the rotation!
Thanks so much Lauren! 🙂 I’m so thrilled to hear this!!
Tried this last night and this was so delicious. The chicken was flavorful and so moist. I will be making this again and again.
Thank you!
I am so thrilled to hear this! Thanks so much Carol! 🙂
Cant wait to make this soon for me can i use tofu i never had best chicken rub before perfect for my after office meals love your recipes as always brightens up my day everyday after work
Thanks Ramya! I hope you enjoy! 🙂