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.


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

Barbecue Rub 
For Beef

BBQ Rub 
For Pork

A Collection of
Spice Mixes


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