1/4cupDiamond kosher salt(Use less salt if not using Diamond brand kosher.)
1/4cuppacked dark brown sugar
2tbspsweet or smoked paprika
2tbspground black pepper
2tspdark chili powder
1/2tspcelery seeds
1/2tspground cumin
1/2tspgranulated garlic and/or onion
1/2tspcayenne pepper(optional for extra heat)
Instructions
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.
Notes
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.