We love to grill over here. It is really one of my favorite parts of summer! It’s awesome to simplify our routine and enjoy easy, flavorful meals hot off the grill.
One of our favorite meals to have on the barbecue is grilled chicken. Any type is fine, but we especially love to grill organic chicken legs that have been rubbed with a delicious chicken spice rub. We’ve purchased different rubs before, but this special blend of Darryl’s is one of my very favorites! It is a little spicy, and a little sweet, and it has a ton of flavor.
It works really well on chicken, whether it be chicken breasts, thighs, or roasted chicken legs, but it is also great on fish and pork. Adjust the spice level to your taste by adding a little cayenne pepper if you’d like it hotter.
How to make a chicken spice rub:
- A good spice rub is salty, sweet, and savory. This recipe uses brown sugar, salt, pepper, and spices like onion powder, garlic powder, paprika, and chili powder.
- Combine the spices in an airtight jar. Place the lid on the jar and shake well.
- Rub the spice blend on whatever meat you are grilling. It’s perfect for ribs, chicken, and more.
Store this blend in an airtight jar, and you will always have grill seasoning on hand when you need it! The brown sugar may cause it to stick together if you store it, so always give it a good shake or stir before you use it.
How long can you store spice rub?
This spice rub should stay fresh for about two months. Store in an airtight container in a cupboard or pantry.
Disclosure: This post contains affiliate links.
Homemade Chicken Spice Rub.
A simple chicken spice rub that's full of flavor, and tastes delicious on a variety of meats.
- Combine all ingredients in an airtight jar.
- Shake to mix well.
- Rub on chicken, fish, or pork before grilling.
Store this spice rub in an airtight jar in a cupboard or pantry.
The brown sugar may make this spice rub clump together. Just use a knife to break it apart.
This should stay fresh for about 2 months.
If you’d like to give this recipe as a gift, you can double the batch to give it in a half pint size jar, or make the recipe as is and give it in a 4 ounce glass jar.
This post was originally published in June 2010. It has been updated with a new recipe and photos.