This is the BEST ChickenRub! 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!
1teaspoon each:garlic powder, paprika, brown sugar, pepper
½teaspoon each:onion powder, dry ground mustard
¼teaspoon 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
Notes
Nutrition information is for the chicken rub alone and does not include the chicken breasts.