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Make Your Own Chicken Dry Rub - Spice Mixes of the World #35
August 27, 2014

Make Your Own Chicken Dry Rub and Add Fab Flavours to Your Chicken and Other Poultry


26th August 2014 -- Issue #35

Table of Contents

1. My Facebook Page/Youtube/Google Plus/Twitter Links

2. Recipe of the Week - Make Your Own Chicken Dry Rub

3. Top Tips on Toasting and Grinding Spices For Fab Flavours and Mouthwatering Aromas!

4. My Recipe Book

Facebook/Youtube/Google+/Twitter Links

To keep up to date with new recipes and herbs and spices info,

I have a Facebook page you may like...

Here's my Youtube channel with all my spice mix videos...

And if you're a Google Plus user...

And if Twitter is your thing...

Chicken Dry Rub

This easy-to-make Chicken Dry Rub is a flavourful blend of spices and herbs that can be used to season and flavour your chicken and poultry for grilling, frying or oven cooking.

Ingredients: (makes about 12 tbsp)

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

tbsp = tablespoon
tsp = teaspoon


  • Coarsely grind the bay, 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

    That's it!

    Store in an airtight container out of direct sunlight. Use within 3 months.

    Click here to see the recipe on my site

    Click here for a large collection of my other recipes from around the globe.

    How to Toast and Grind

    Dry toasting and grinding spices is the key to getting the most flavour out of your ingredients and into your home cooking...

    Step 1: Add your whole spices to a dry pan over a low to medium heat and whilst stirring or shaking the pan, lightly toast them for a few minutes. When you can really smell the aromas and they start to darken, they're ready.

    Step 2: Let them cool and then grind.

    Step 3: For a finer blend, put them through a sieve before combining with any ground ingredients and herbs.

    Click Here for step-by-step info and photos on this recommended technique.

    My Spice Mix Book

    It has 50 recipes ranging from the basic to fairly complex.

    Just a few of the recipes you'll find within...

    A Collection of BBQ Rubs
    Cajun, Creole and Taco Seasonings
    Curry Powder and Garam Masala Blends
    Pumpkin and Pudding Spice Recipes
    Mulling and Pickling Spice Mixes
    Recipes For Dry rubs
    Blends From China, India, US, Africa and Europe

    Comes complete with 4 bonus books all written by me!

    Read More Here.

    Pass It On

    If you like this e-zine, please do a friend and me a big favour and "pay it forward."

    If a friend DID forward this to you and if you like what you read, please subscribe by visiting my newsletter page

    Until Next Week,

    Jason -

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