¼cupDiamond kosher salt(Use less salt if not using Diamond brand kosher.)
¼cuppacked dark brown sugar
2tablespoonsweet or smoked paprika
2tablespoonground black pepper
2teaspoondark chili powder
½teaspoongranulated garlic and/or onion
½teaspooncayenne pepper(optional for extra heat)
Add all ingredients in an airtight container or a bowl. Either shake the container to fully mix, or stir in a bowl with a whisk.
Makes about 1 cup of spice rub.
Make sure all brown sugar clumps are mashed or they can burn during cooking.
Place on parchment for easy transfer to a storage container.
Everything is optional and can be substituted. Make it your own with what you have in your pantry.
This rub contains salt, so don't over-salt when you go to season your chicken.
If your chicken has been brined, you will want to reduce the amount of salt in the rub.
Knowing how you will be cooking the chicken should play a role in what you use in the dry rub. If you are grilling over high heat for a longer period of time, be cautious of using too much sugar as it will caramelize and potentially burn.
Store in a dry airtight container for up to 3 months.