Best 4 Barbecue Chicken Rub Recipes

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**Indulge in a tantalizing culinary experience with our comprehensive guide to barbecue chicken rubs. Embark on a journey of flavors as we unveil a diverse collection of rubs, each meticulously crafted to elevate your chicken to finger-licking perfection. From the classic smoky and savory blend to the fiery heat of cayenne and paprika, our recipes cater to every palate. Discover the art of creating the perfect rub, ensuring a juicy, tender, and flavorful chicken that will be the star of your next barbecue gathering. Get ready to tantalize your taste buds and impress your friends and family with our expertly curated selection of barbecue chicken rubs.**

Here are our top 4 tried and tested recipes!

BBQ RUB-ROASTED CHICKEN



BBQ Rub-Roasted Chicken image

Provided by Sunny Anderson

Categories     main-dish

Time 8h

Yield 8 servings

Number Of Ingredients 30

8 cups water
1 lemon, juiced and halves reserved
1/2 cup salt
1/2 cup sugar
One 7- to 8-pound whole roaster chicken
BBQ Rub, recipe follows, divided
1 stick unsalted butter, room temperature
Serving suggestion: Lemon and Walnut Waffles, recipe follows
1/2 cup light brown sugar
1 tablespoon salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dried ground thyme
1 tablespoon paprika
2 teaspoons cayenne pepper
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin
1 lemon, zested
4 cups all-purpose flour
1 tablespoon baking powder
1/4 cup sugar, divided
1 teaspoon salt
6 eggs, separated
3 1/2 cups milk
1/2 cup vegetable oil
1 teaspoon lemon extract
1 lemon, zested
Oil, for waffle iron
1 cup chopped walnuts
Maple syrup, for serving

Steps:

  • In a bowl large enough to fit the chicken, combine the water, lemon juice and halves, salt, and sugar. Whisk until salt and sugar are dissolved. Add the chicken to the bowl, cover and refrigerate for at least 6 hours, or overnight. If the brine does not fully cover the chicken, rotate the chicken halfway through the brining process. Preheat the oven to 350 degrees F.
  • In a small bowl add half of the BBQ Rub and the butter. Mix until well combined. Refrigerate for a few minutes if the butter begins to melt after mixing. Remove the chicken from the brine and pat dry with paper towels. Use your fingers to gently release the skin from the flesh of the breasts and legs. Spread the butter mixture evenly under the skin and over the breast and legs. Pat the remaining BBQ rub mixture all over the bird. Transfer the chicken to a roasting pan fitted with a roasting rack and bake until golden and the juices run clear, basting frequently, for about 1 hour 15 minutes. Remove the chicken from the oven and raise the oven temperature to 450 degrees F. Baste the chicken thoroughly with the drippings in pan, return to the oven, and let bake until the skin is brown and crispy, about 15 minutes. Remove from the oven to a cutting board and let rest for 10 minutes before cutting. Carve the meat and arrange on a serving platter. Serve with Lemon and Walnut Waffles, if desired.
  • Combine all the ingredients in a small bowl and set aside.
  • Preheat the oven to 225 degrees F.
  • In a large bowl sift to combine the flour, baking powder, 2 tablespoons of the sugar and salt. In small bowl whisk the egg yolks until smooth, then add the milk, vegetable oil, lemon extract, and lemon zest. Make a well in the center of the dry ingredients. Pour in the liquid ingredients and gently stir the batter, with a wooden spoon, until just combined. Be careful not to overmix. You can use a hand beater or a stand mixer on low speed, if desired.
  • In a very clean bowl, whisk the egg whites until foamy. Add the remaining sugar and beat until soft peaks form. Gently fold the whites into the batter. Pour about 1/4 cup to 1/2 cup batter into an oiled waffle iron, sprinkle with walnuts, then close the iron. Cook until golden brown, about 5 minutes, depending on waffle iron settings. Transfer to a serving platter and keep warm in a low oven. Repeat with remaining batter. Serve warm with maple syrup.

BBQ CHICKEN RUB



BBQ Chicken Rub image

My better-than-store-bought BBQ chicken rub is just what you need for seasoning all your favorite cuts of chicken! This versatile chicken seasoning is a little sweet, a little smokey, and tastes absolutely delicious on grilled, smoked, or baked chicken!

Provided by Angela

Categories     Condiments     Seasoning Mixes     Spice Blends

Time 2m

Number Of Ingredients 8

2 Tbsp light brown sugar ((packed))
1 Tbsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
½ tsp salt
½ tsp chili powder
¼ tsp ground black pepper
½ tsp oregano ((optional))

Steps:

  • Measure out all of the spices and combine in a small bowl until evenly distributed.
  • Season chicken generously with rub, or store in an airtight storage container or spice jar for later.

Nutrition Facts : Calories 66 kcal, Carbohydrate 16 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 597 mg, Fiber 2 g, Sugar 12 g, UnsaturatedFat 2 g, ServingSize 1 serving

BBQ SPICE RUB



BBQ Spice Rub image

This rub is so simple! It's made with the everyday spices you have in your cupboard. I rub it on everything from chicken to pork to burgers to steak. I keep it in a Ziploc® bag in the freezer. It's always ready to go! Double or triple your ingredients so you always have it on hand.

Provided by Brenda McGrath

Categories     Side Dish     Sauces and Condiments Recipes

Time 5m

Yield 8

Number Of Ingredients 8

½ cup brown sugar
½ cup paprika
1 tablespoon ground black pepper
1 tablespoon salt
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne pepper

Steps:

  • Mix brown sugar, paprika, black pepper, salt, chili powder, garlic powder, onion powder, and cayenne pepper in a bowl. Store in an air-tight container or keep in the freezer in a sealable plastic bag.

Nutrition Facts : Calories 66.4 calories, Carbohydrate 15.3 g, Fat 1.1 g, Fiber 3.3 g, Protein 1.5 g, SaturatedFat 0.2 g, Sodium 888.1 mg, Sugar 10.1 g

SPICE-RUBBED CHICKEN LEG QUARTERS



Spice-Rubbed Chicken Leg Quarters image

When it's too cold outside to barbecue, I drum this up in the oven for family gatherings! The dry-rub barbecue has so much flavor versus using the sauce. And when you make your own dry rub, you'll never buy it in the store again. This is a must-try, family-favorite dry rub.

Provided by Tiffany

Categories     Baked and Roasted Chicken

Time 3h40m

Yield 10

Number Of Ingredients 15

5 cups water
⅓ cup white sugar
⅓ cup kosher salt
½ cup white vinegar
5 pounds chicken leg quarters
7 tablespoons dark brown sugar
4 tablespoons smoked paprika
3 tablespoons chipotle chile powder
1 ½ tablespoons kosher salt
1 tablespoon coarsely ground black pepper
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon cayenne pepper
1 teaspoon ground cumin
½ teaspoon ground nutmeg

Steps:

  • Mix water, sugar, salt, and vinegar for brine in a food-grade, nonreactive container.
  • Rinse chicken and pat dry. Place it in the brine, cover, and let sit for 2 hours.
  • Mix brown sugar, paprika, chile powder, salt, pepper, garlic powder, onion powder, cayenne, cumin, and nutmeg for dry rub together in a small bowl.
  • Preheat the oven to 300 degrees F (150 degrees C). Line a baking dish with foil.
  • Remove chicken from the brine and pat dry. Place it on a tray and generously sprinkle dry rub all over each piece, rubbing it into the skin and meat. (You will have some dry rub remaining.)
  • Place chicken, skin-side down, in the prepared baking dish,. Cover with foil, making sure not to wrap it too tightly.
  • Bake in the preheated oven for 1 hour. Remove from the oven. Increase the temperature to 450 degrees F (230 degrees C).
  • Remove the foil cover and turn chicken over. Sprinkle more dry rub onto the skin and return to the oven.
  • Bake until skin is crispy, chicken is no longer pink in the center, and the juices run clear, about 20 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 499.9 calories, Carbohydrate 18.6 g, Cholesterol 188.4 mg, Fat 28 g, Fiber 0.9 g, Protein 41.9 g, SaturatedFat 7.8 g, Sodium 4057.4 mg

Tips:

  • Always start with a clean grill: A dirty grill will give your chicken a burnt flavor, so make sure to clean it thoroughly before cooking.
  • Use a good quality rub: The rub is what will give your chicken its flavor, so don't skimp on quality. Look for a rub that contains a variety of spices, herbs, and other seasonings.
  • Apply the rub evenly to the chicken: Make sure to rub the chicken all over, including the underside. This will help to ensure that the chicken is evenly flavored.
  • Cook the chicken over indirect heat: This will help to prevent the chicken from burning. If you're using a charcoal grill, place the coals on one side of the grill and cook the chicken on the other side. If you're using a gas grill, turn one burner on high and the other burner on low and cook the chicken over the low burner.
  • Cook the chicken until it reaches an internal temperature of 165 degrees Fahrenheit: You can check the temperature of the chicken using a meat thermometer. Insert the thermometer into the thickest part of the chicken, making sure not to touch any bones.
  • Let the chicken rest before serving: This will help the juices to redistribute throughout the chicken, making it more tender and flavorful.

Conclusion:

Barbecue chicken is a delicious and easy-to-make dish that is perfect for any occasion. By following these tips, you can make sure that your barbecue chicken is always flavorful, juicy, and tender.

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