Are you ready to give your grilled chicken breasts a facelift? If you are, you totally need to try this simple dry rub the next time you grill! A dry rub is simply that: a spice mixture that is rubbed onto chicken without any liquids involved. It really couldn't be any easier to pull together and it will bring tons of flavor to your basic grilled chicken!
So, here's the deal, You can use any combination of seasonings that you love, but this particular combination or seasoning and spices is the best I have had yet. It is a little sweet, a little smoky, and packed with flavor. The best part is that you probably already have most of the ingredients in your spice cabinet!
The one spice that is the key to bringing the smoky flavor to this rub is the smoked paprika. If you don't have any yet, I highly suggest you pick some up on your next trip to the store. The smoky flavor is bold and delicious and will transform your grilled dishes with just a little sprinkle.
I absolutely love it. I daresay it may be one of my top three favorite spices!
This method of prepping chicken is best when using skinless chicken, but it is great for white meat or dark meat. Just mix the spices, rub them on, and after a short cook over the flames, you'll be in for the best dry-rubbed chicken you've ever had!
Try it out and let me know what you think in the comments below! Happy grilling!
The Best Dry-Rubbed Grilled Chicken
INGREDIENTS
1 1/2 lb boneless, skinless chicken breast
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon brown sugar
1/2 teaspoon kosher salt
1/4 teaspoon onion powder
1/4 teaspoon ground black pepper
1/4 teaspoon cumin
INSTRUCTIONS
1. In a small bowl, combine the spices. Rub both sides of your chicken breasts with the rub.
2. Grill the chicken over medium-high heat for 5-6 minutes per side or until the internal temperature reaches 165 degrees.
Nutrition data should not be considered a guarantee. Please see our full Nutrition Data Disclosure here.
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The moment you said this dry was best with skinless chicken I knew in an instant you didn't know that the hell you were talking about. Please... next time do some research and discover that skinless chicken is so "fowl!!!"
ReplyDeleteHow helpful of expert Chef "Unknown" to leave their drive-by criticism, without adding any additional helpful information. For the record -- I've tried this dry rub numerous times, with both smoky and regular paprika, and it's awesome. ESPECIALLY with skinless chicken breasts. Put THAT in your pipe and smoke it, "Unknown."
ReplyDeleteMade this without the brown sugar. It was phenomenal!!
ReplyDelete