Savory Smoked Paprika and Chili Powder Chicken Dry Rub

It was shaping up to be a rather dull and disappointing barbecue, as I watched my chicken breasts languishing on the plate, seemingly doomed to be ignored amidst the more lively fare. However, as the fading sunlight began to spark inspiration within me, I sensed the chicken’s secret untapped magic waiting to bring them to life. Grabbing the birds, I sought to imbue them with new flair under the smoke and spontaneously give them a makeover in the smoker.

Hours later, as the smoke cleared, the transformed chickens emerged utterly captivated all in attendance. The once seemingly boring poultry now commandeering attention as guests exclaimed the smoked birds had become food legends in their own right. From that night onwards, my Smoked Chicken Dry Rub ruled the roost at every gathering, bursting with flavor and serving as a symbol of my own culinary prowess. Many have since joined the ranks, having witnessed the magic that takes ordinary chicken to extraordinary heights. This enchanting recipe will go down in history for all time.

Smoked Chicken Dry Rub

Now, let’s delve into what Smoked Chicken Dry Rub is, how it’s made, and how to apply it on chicken.

What is Smoked Chicken Rub?

The magic of the smoked chicken was due to the smoked chicken spice rub, a unique mixture of bold yet balanced seasonings and spices. Typical ingredients in this rub include paprika, black pepper, garlic powder, onion powder, brown sugar, and cayenne pepper providing a blend of spicy, sweet, and smoky flavors that complement the chicken whether smoked or grilled. As the chicken cooks, the rub is intended to enhance and add depth and irresistible taste to the meat. This blend has been specifically designed to highlight the natural flavors of the chicken and intensify the smokiness imparted during the slow cooking process in the smoker. The rub is ideal for use on whole chicken, chicken breasts, chicken wings, chicken legs, and chicken thighs to create moist, flavorful barbecue chicken or BBQ chicken.

Why You’ll Love This Recipe?

There are several reasons why you’ll love this Smoked Chicken Dry Rub recipe:

1. 5 Minutes: It only takes 5 minutes to make this handcrafted and flavorful rub to season your chicken.
2. Low-carb: Since the seasoning contains less than 1g of net carbs per serving, you can feel good about enjoying this dish while following a low-carb lifestyle.
3. Gluten-free: As the simple smoked chicken rub is naturally gluten-free, it’s perfect for those following a coeliac-friendly diet.
4. Everyday ingredients: This rub uses only simple ingredients likely already in your pantry that you’ll love using for everything from grilling to baking.
5. Quick & easy: Simply mix the dry ingredients and use what’s needed to coat your chicken. No fuss involved!
6. Family Friendly: The tantalizing fan of flavor will have the whole family begging for more dry rub creations.
7. Adaptable: Feel free to make it your own by omitting or adding favorites like oregano – you can even omit the salt if needed.

How to Make Smoked Chicken Dry Rub?

Instructions:

1. In a small mixing bowl, combine all the dry seasonings – salt, paprika, brown sugar, black pepper, onion powder, garlic powder, thyme, cayenne pepper, chili powder, cumin, and oregano.
2. Use the rub liberally over desired cuts of chicken, rubbing it all over the exterior.
3. Store any extra smoked chicken dry rub in an airtight resealable container for up to 6 months. The flavors will continue to develop over time.

Why You Should Use a Dry Rub When Grilling or Smoking Chicken?

The best part of using a chicken rub is that you can apply it to any cut or skin type, and it works for any cooking method. You can also enjoy the bonus of the smoke imparted to the chicken when using a smoke rub. What’s more, this rub works well on other kinds of meats too if you want to switch it up. 

A herb chicken rub for smoking that contains the right herbs, spices, salt and pepper will deeply impart flavor into the meat or vegetable being cooked for the best point of view of creating an enticing flavor profile to deliver a delicious dish with balanced flavors. A dry rub like this smoked chicken blend combinations of flavors that are sweet, spicy and smoky which were specifically created to lend a robust, barbecue-forward flavor profile that’s the perfect way to fully season chicken intended for smoking or grilling.

The custom blend of spices in this rub combines ingredients that create a deep, bold flavor, but is not cloyingly sweet or tongue-burning hot. This best chicken rub recipe for smoking is excellent for any proteins as it really packs a powerful flavor. It’s perfect to choose when cooking a substantial protein like chicken thighs that will hold up to the awesome flavor imparted through smoking.

A Dynamite Smoked Chicken Rub

When I set out to create a dynamite smoked chicken rub, I knew I wanted to combine spices that would bring sweetness, heat and a little bit of smokiness to the party. After some experimentation, I settled on using brown sugar to promote caramelization during cooking while also adding natural sweetness. For heat and flavor, I added small amounts of chili powder and chipotle powder, which impart a nice complexity. And of course, smoked paprika takes center stage to really accentuate the smoky flavors. Together, this sweet, spicy and smoky combination results in a standout dry rub that my family always asks me to make.

This versatile dry rub recipe truly works on so many types of poultry, from whole chickens to chicken wings, thighs, drumsticks and even chicken breasts. No matter what cut of chicken I prepare, slathering on this special rub is sure to please everyone.

For ease of use, I like to make a big batch of the rub ahead of time and store it in an airtight container so it’s handy in the pantry. I always recommend doubling or tripling the amounts too so I have some already measured out for the next batch, making it essentially last indefinitely since spices maintain their potency for quite a long while. Typically, one batch makes just under a cup of rub, which is enough to generously cover 2 to 4 pounds of meat, depending on what I’ve prepared. For a whole bird, I’ll season the entire exterior while for 4 to 6 quarters or 8 drumsticks, about 2 tablespoons per piece does the trick.

Expert Tips for Making This Best Chicken Rub for Smoking Recipe

Add Sauce: For extra flavor, consider brushing on your favorite BBQ sauce when the chicken is nearly done to allow it to tenderly soak up the sauce.

Heat: If you prefer a little more heat, feel free to add pinches of red pepper flakes or extra chili powder to the dry rub blend.

Variation tip: For added sweetness, increase the amount of brown sugar in the rub. This also helps ensure the chicken develops a great crust and caramelization, which serves as a great counter to the spicier notes.

Alternate Meat: While fantastic on chicken, this versatile dry rub is also excellent for pork ribs or other smoked proteins.

Alternate cooking method tip: Even if you don’t have access to a smoker, this flavorful rub will still impart excellent taste when used on chicken cooked via other methods like roasted in the oven, pan-fried, or cooked in an air fryer, crock pot or on the stove. The flavors are always outstanding.

How to Use This Smoked Chicken Rub Recipe?

To be ready to use this recipe, be sure to pat the chicken dry with paper towels before applying the seasoning. Then, apply about a tablespoon or two of the homemade chicken rub liberally all over each piece of chicken. You can use this particular chicken rub recipe with any type of chicken you plan on smoking, whether it be whole chicken, chicken breasts, legs or thighs. When applying the rub to chicken pieces with the skin still on, make sure to gently place some of the rub underneath the skin as well, to lock in the flavors. Doing so allows the seasonings to not just flavor the exterior but also helps the aromatic spices permeate deep into the meat.

Be generous when applying the rub, aiming to fully cover the exterior of the chicken pieces. The more rub applied, the bolder the seasoning flavor will be once cooked. Allowing the chicken to sit at room temperature with the rub applied for 30 minutes up to a few hours ahead of smoking time provides ample opportunity for the spices to bond with the poultry and enhances flavor penetration.

When Do You Put Rub on Chicken?

When adding my homemade smoked chicken rub, I find that you can apply it to the raw chicken any time before smoking it. From a flavor absorption standpoint, whether I add the rub only five minutes or five hours in advance doesn’t really affect the outcome. Since the purpose of a dry rub is more for flavor rather than to tenderize the meat like a brine would, there’s less need to season extremely far ahead of time. Generally, I try to rub the chicken at least a few hours before smoking, so the spices have time to fully coat the exterior. But if I’m in a time crunch, no need to wait the full twenty-four hours some brines require.

It’s important to note that a true dry rub differs from a dry brine, which includes salt as a preservative and uses a small amount of water to help the chicken retain moisture throughout the often lengthy smoking process. If planning to brine the chicken first, I pat it dry with paper towels before applying the dry rub, so the seasonings adhere properly to the skin and meat.

Choosing the Right Wood for Smoking Chicken

When trying to pick the right wood for smoking chicken with this rub recipe, I like to think about what kind of bold flavors I want the finished meat to have. Since this dynamite smoked chicken rub delivers robust barbecue flavors, woods like mesquite, hickory, or maple pair perfectly with it. Their stronger smoke lends itself well to really intensifying the paprika, garlic and other spices.

However, if using a rub with herbaceous seasonings like rosemary and thyme or lemon juice, the chicken will taste better when smoked with something a little lighter like apple or black cherry fruit wood. Their subtler smoke allows those fresh flavors to really shine through.

It’s also best to avoid heavier woods like oak when smoking lighter items like poultry or fish, as their smoke can sometimes overpower more delicate recipes. Experimenting helps uncover which wood flavor profiles you enjoy most!

Applying a Dry Rub 

When using my homemade smoked chicken rub, I’ve found the best way to truly infuse the seasonings deep into the meat is to carefully get it under the skin and into all the nooks and crannies. By gently lifting the skin and gently massaging in the rub, the flavors are better able to penetrate. I also like to apply the rub the day before, giving the bird time to bond with the spices overnight. For pieces without skin, I’ll coat them in a tablespoon of apple cider vinegar first to help the seasoning stick. The vinegar also serves to further improve the overall flavor profile by giving the spices something extra to hold on to. Some people like to add a little Tabasco sauce as well at this stage for an additional kick of heat – whatever works best for your taste!

How to Get Smoked Chicken Skin Crispy?

After many attempts, I’ve found the best way to reliably crisp up the skin is to use the hot grill for the last few minutes of the overall smoking process. This helps render the fat and bring the skin to a beautifully brown, lacquered finish.

To crisp it even more, I wait until the chicken is fully cooked through before placing it skin-side down on a medium-high grill griddle for 2 to 3 minutes per side, until the skin reaches your desired level of crispiness. The direct heat is key for achieving that perfectly poppable crunch.

Interestingly, the best time to sauce the bird is somewhat controversial amongst barbecuing aficionados. Some prefer to do it after smoking and before crisping the skin, while others wait until the end of the entire cooking process. Depending on the style and flavor of the sauce being used, I have found that both work well. In any case, it’s important to allow the chicken to rest on a cooling rack for 3 to 5 minutes post-cooking, so the juices set in the meat before serving.

3 Ways to Keep Chicken Moist During Smoking

The main goal when smoking chicken is to end up with meat that is both moist and flavorful. To better keep the chicken moist throughout the smoking process, it’s worth considering trying some of these three methods alongside the ingredients in this dry rub recipe:

1. Baste the chicken with barbecue sauce – Regularly basting the chicken with your homemade or store-bought BBQ sauce not only helps seal in moisture, but also creates a sticky, caramelized crust, especially on the chicken skin. You can then serve the extra sauce on the side for dipping.
2. Spray the chicken with apple cider vinegar – Using a spray bottle filled with a combination of apple cider vinegar and a little water, spray the chicken during cooking. This mixture as it smokes helps keep the meat moist, though it may prevent a crispy crust from forming, depending on how often you spray. The flavor of apple cider vinegar also complements most woods, like applewood chips.
3. Wet-brine the chicken – For the most traditional method that works exceptionally well, brining the chicken a few hours prior to seasoning and smoking or even trying to inject the meat with a wet brine using a food syringe as it smokes. Brining helps keep smoked chicken moist because the solution evenly disperses throughout the hot chicken, plumping up the meat and preventing it from drying out in the smoker.

Tips for Smoking Chicken

One of the most common questions I get about smoking chicken is how long to leave the rub on before the bird goes into the smoker. In my experience, allowing a couple of hours for the seasonings to fully coat each piece is sufficient. The most important thing is that the bird spends ample time smoked.

The actual smoking process will usually take between 1.5-3 hours, depending on the size of the pieces. I like to season everything the night before, allowing the seasoning enough time to work its magic without over-complicating the actual meal prep. While dry or wet brining may help keep the meat moist and tender, it’s not entirely necessary so long as the bird is smoked properly – at a low temperature of generally between 225°F (107°C) and 250°F (121°C) and only until it comes up to temperature, which the USDA considers safe for consumption at an internal temperature of 165°F (74°C) when reached. The primary cause of dry chicken is often simply cooking it for too long or not watching the internal temperature and letting it get too hot or cook too long. Always use a digital thermometer to keep track of the internal temperature – it makes smoking poultry way more foolproof!

Spatchcocked Chicken with Seasoned Butter and Rub

For something new to try, I decided to smoke a spatchcocked chicken using my homemade rub but also adding a herbed seasoned butter under the skin. I went with 1/4 cup of the rub, increasing the white ground pepper and smoked paprika to 1/4 tsp each, and backed off the cayenne a bit. Meanwhile, I softened 8 oz of butter and added 1-1/2 Tbsp each of grated garlic and blue cheese crumbles, wearing disposable plastic gloves to combine. 

After spatchcocking the bird, I carefully separated the skin from the chicken and evenly spread the butter mixture under the skin, then also applied the seasoning rub on top. It turned out fantastic – very flavorful and moist! I have to say, I was skeptical about mixing butter into the smoking process before, but this preparation made for an incredibly delicious and juicy chicken. While I could taste the garlic and pepper quite strongly, I couldn’t detect much blue cheese flavor as the recipe I followed had directed, but the texture contrast was lovely. Next, I may omit or reduce the amount of blue cheese called for in that particular site’s recipe.

Modifications for Smoked Chicken Rub:

Here are some potential modifications for the smoked chicken rub:

• If you don’t like spicy food, you could completely omit or lessen the amount of cayenne pepper in the rub to reduce the heat.
• Add 2-3 tablespoons of brown sugar to help provide a sweet balance to the bold flavors and also help form a caramelized crust.
• Kick up the garlic by adding a touch more if you prefer an even more garlicky flavor profile.
• If you don’t have white pepper on hand, substitute it with black pepper, which has a milder flavor profile but otherwise provides a similar flavor component to the seasoning blend.

Can I use a Smoked Chicken Rub for Other Meats?

While this particular dry rub was carefully curated specifically for chicken (like thighs, breasts, and drumsticks), it’s still a dry rub that can be used on other types of meats! Try it on Smoked Atomic Buffalo Turds, Smoked Pork Belly Pinwheels or Smoked Meatball Subs.

The flavor profile on this rub would also be great on pork. Season your pork roasts or Smoked Pork Butt Burnt Ends for an epic pork dish. You could also use it to season Smoked French Onion Soup.

You can even experiment on Alice Springs Chicken Outback Copycat or Grilled Cajun Wings to fire up your grill with flavor. The versatility of this rub means you can get creative with poultry, pork or even hearty seafood. Everything from chicken to meatballs would benefit from its smoky twist!

Conclusion

In conclusion, this homemade smoked chicken dry rub recipe offers endless possibilities for infusing bold smoked flavors into poultry and meat dishes. With a few tweaks, the customizable blend of spices can take your grilling and smoking recipes to the next level of flavor. Most importantly, making your own rub ensures you always have a savory seasoning on hand to create mouthwatering smoked specialties.

Frequently Asked Questions 

1. How long should dry rub sit on chicken? 

The dry rub can sit on chicken for 30 minutes to overnight in the fridge for maximum flavor absorption.

2. What is the secret to smoked chicken?

The secret is using indirect low and slow heat between 225-250F until the chicken reaches 165F internally for perfectly juicy and tender smoked chicken.

3. How do you get dry rub to stick to chicken?

Gently massaging the dry rub under the skin and onto surfaces helps it adhere. A light coating of olive oil or vinegar first also aids stickiness.

4. How do I use a smoked chicken rub?

Generously coat chicken pieces 30 minutes to overnight before smoking low and slow. Baste occasionally with sauce for extra moisture and flavor.

5. How long can this dry rub be stored?

This dry rub lasts 6 months or more when sealed in an airtight container at room temperature for longest shelf life.

6. How long will it store for?

The dried herbs and spices will retain flavor for 6 months or longer when stored airtight at room temperature away from heat and light.

7. Is the seasoning hot?

While spices like cayenne add heat, the amounts can be adjusted or even omitted for personal taste preferences and spice levels.

8. How to make this recipe healthier?

Use skinless chicken breasts or bake in the oven after smoking to cut calories. Lightly oil chicken rather than butter under the skin.

9. What type of chicken can I use this rub on?

This rub is perfect for chicken parts like breasts, legs, thighs as well as whole chickens or cut up parts.

10. Can this recipe be doubled or halved?

Yes, this recipe conveniently scales up or down easily depending on the amount of chicken to season.

11. How long do you keep a dry rub on for?

Aim for 30 minutes to overnight resting with the dry rub applied before smoking for best flavor absorption.

Smoked Chicken Dry Rub

Recipe by Carmen FoodieCourse: Smoked CuisineCuisine: American

Prep time

5

minutes

Total time

5

minutes

This homemade dry rub seasons chicken with vibrant smoke flavors. A blend of paprika, spices and brown sugar creates chicken that’s uniquely savory. Slow smoking over indirect heat infuses chicken with complex tastes throughout.

Ingredients

• 1 tablespoon kosher salt

• 2 tablespoons smoked paprika

• 1 tablespoon brown sugar

• 1 teaspoon black pepper

• 1 tablespoon onion powder

• 2 tablespoons garlic powder

• 1 tablespoon dried thyme

• 1 teaspoon cayenne pepper

• 1 teaspoon chili powder

• 1⁄2 teaspoon cumin

• 1⁄2 teaspoon dried oregano

Directions

• Add all ingredients to a small bowl and mix together thoroughly.
• Store in an airtight container for up to 6 months.