This dry rub works perfectly for all poultry and pork.
Ideal for: Turkey, Chicken, Duck, Pork
Ingredients
Yield: Rub for one whole large chicken.
Leftovers can be stored in a cool, dry place for up to 12 months.
- 2 tsp salt
- 1 tsp smoked paprika
- 2 tsp garlic powder
- 2 tsp onion powder
Optional Seasonings (adjust to taste)
Ginger powder, cayenne pepper, chilli flakes, black pepper, cinnamon
Mixing Instructions
Blend all spices thoroughly in a bowl, or shake vigorously inside an airtight container.
How to Apply
No binder is required for chicken.
- Pat the chicken completely dry with paper towels.
- Coat every surface evenly with the dry rub.
- Start cooking immediately.
Cooking Tip
Roast the chicken on a ceramic poultry stand. Paired with this rub, the meat will be richly flavoured all the way through.
Important Note
Do not let the seasoned chicken sit. Extended resting will weaken the spice flavour and make the rub fall off. Cook right after seasoning for the best result.
Post time: Jun-28-2026