This healthy homemade dry rub for chicken is my go-to blend when I want bold, smoky flavor fast. It’s easy to mix, sugar-free, and makes everything—from chicken thighs to grilled veggies—taste like you spent way more time in the kitchen than you actually did.
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The backstory.
I’ve got a thing for homemade seasonings. (Okay, it might be more of an obsession.) There’s just something deeply satisfying about mixing up the perfect blend of spices—from scratch—that takes a simple cut of meat or humble veggie and makes it sing. Over the years, I’ve built up a little seasoning “library” in my pantry, and I love reaching for a jar that I created myself. This chicken dry rub is one of those blends I make on repeat—simple, savory, smoky, and insanely versatile. It’s the kind of thing you’ll want to double and stash away… but if you're anything like me, it’ll disappear fast.
xoxo Kori
It's a must-make.
This dry rub for chicken is a must make because it packs bold, smoky flavor into every bite—and it's made with simple pantry spices you already have on hand.
• Healthy and sugar-free
• Made with everyday spices
• Versatile enough for chicken, pork, or veggies
• Takes 5 minutes to make and stores beautifully
• No weird ingredients—just real flavor
I have a borderline addiction to making my own spice blends—and this chicken rub is one of my proudest creations.
Let’s talk texture and flavor.
This spice rub hits you with bold flavor right away—smoky paprika, warm cumin, and savory onion powder all work together to give the chicken a rich, layered taste. The texture is smooth and clingy, coating every piece just right. Whether you bake, grill, or toss it in the air fryer, this rub locks in moisture while adding just the right amount of bite.
What you'll need.
Here’s what you’re going to need to make this dry rub for chicken:
Seasonings:
Smoked paprika gives that subtle charred depth (regular works in a pinch), ground cumin brings a warm and earthy base, and garlic salt and onion powder round it out with bold, savory flavor. Don’t skip the ground mustard—it adds a zippy little tang that ties it all together. Finish with ground black pepper for a little sharpness.
Herbs:
Dried oregano, parsley, and thyme are the trio that keeps things herby, fresh, and balanced. You can adjust these based on what you have, but this combo gives the rub a solid herbaceous backbone.
If you love making your own spice blends, there’s a whole world of chicken seasoning recipes to explore! For Tex-Mex nights, try my easy taco seasoning for chicken or a smoky chipotle seasoning mix that adds bold flavor with just the right amount of heat. Craving sizzling skillet meals? A homemade fajita seasoning blend brings that zesty, savory kick perfect for chicken strips and veggies. For cozy comfort food, my white chicken chili seasoning is a must—warm, balanced, and made without any added junk. And when you're grilling or roasting, nothing beats this classic copycat Montreal chicken seasoning blend for rich, crave-worthy flavor. They're all simple to make, endlessly useful, and way better than store-bought!
Customize it your way.
This chicken rub recipe is super flexible and perfect for adjusting to your taste. Want to mix it up? Try adding:
• ½ teaspoon cayenne pepper for extra heat
• 1 tablespoon brown sugar for a pop of sweetness
• A drizzle of olive oil to help it stick better to grilled chicken
• Swap garlic salt with garlic powder + sea salt to control the sodium
• Add rosemary for a more Mediterranean-style rub
Flexible dietary swaps.
Here are some healthy alternatives for this chicken rub recipe that still keep all the flavor:
• Use garlic powder and sea salt instead of garlic salt for lower sodium
• Choose organic spices if you prefer to avoid additives
• For a low-FODMAP version, omit onion powder and increase herbs
• This rub is already gluten-free, dairy-free, and sugar-free—no swaps needed!
How to make this chicken rub recipe.
This couldn’t be easier. Here’s what you do:
Mix
Stir everything together in a small bowl until fully combined.
Use
Rub onto chicken (or pork/veggies) and let sit for at least 2 hours, or overnight for max flavor.
Store
Transfer to an airtight container and keep in a cool, dark place for up to 12 months.
How to use it.
This spice rub is incredibly versatile. Here’s how I love to use it:
• On chicken thighs, grilled to perfection
• Baked or air-fried chicken breasts
• Tossed with roasted veggies
• On pork in the slow cooker
• In the Instant Pot for shredded meat
Kori's tips.
- Make extra and store in an airtight container—this stuff goes fast
- For the best flavor, let the rub sit on the chicken for 2 to 24 hours
- Want it spicier? Add a full teaspoon of cayenne pepper
- Great shortcut: mix a big batch and keep it ready in your spice drawer
- Don’t forget to try it on pork chops, ribs, or even tossed with roasted potatoes!
FAQ's
Keep your dry rub in an airtight container in a cool, dark cabinet. It’ll stay fresh for up to 12 months.
At least 2 hours, but overnight is best. The longer it sits, the more flavor it packs.
Absolutely! This rub is perfect for grilled chicken—just coat your meat and toss it on a preheated grill.
Yes to both. It adds great flavor whether you’re cooking chicken in the air fryer or pressure-cooking in the Instant Pot.
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📖 The recipe.
5-Minute Easy Chicken Dry Rub Recipe
Ingredients
- 1 tablespoon dried oregano
- 1 tablespoon cumin
- 1 tablespoon smoked paprika (regular paprika is fine, but smoked has the best flavor)
- 1 tablespoon dried parsley
- 2 to 3 teaspoons garlic salt
- 1 teaspoon ground thyme
- 1 teaspoon onion powder
- 1 teaspoon ground mustard
- ½ teaspoon ground pepper
Instructions
- Mix all ingredients in a bowl.
- Store in an airtight container until ready for use. Use immediately or store in an airtight container for later.
- Place chicken in a plastic bag or bowl. Sprinkle dry rub over chicken and toss until all pieces are evenly cover with the dry rub. Refrigerate for a minimum of 2 hours or even overnight if you have to. Bake or grill chicken as desired. see instructions below.
Video
Kori's Tips
- How to oven bake chicken: Preheat oven to 400ºF. For easy cleanup, line a baking sheet with nonstick foil or foil coated with a nonstick spray. For boneless chicken, bake 20 to 25 minutes; for bone-in chicken, bake 40 to 45 minutes until chicken is no longer pink or internal temperature reaches 165ºF.
- How to cook chicken on the grill: Preheat grill to medium (350º to 450ºF). Place chicken pieces on the grill and cook 25 to 30 minutes for bone-in chicken, and 8 to 10 minutes for boneless chicken, turning once. Cook until the chicken is no longer pink or the internal temperature reaches 165ºF. Note that larger pieces of chicken will require additional grilling time.
Nutrition
© 2025 Seeking Good Eats™
Keep the good eats going.
Here are some more seasoning blends and marinade recipes I think you'll love:
Kim bebout
Hubby and I tried this recipe today in our new Christmas present Nuwave and thought that it was pretty good! Added about 1/4 t cayenne but decided next time to add more!
seekinggoodeats
Thank you! So glad you loved the seasoning. I will be posting some air fryer chicken recipes in the near future! 🙂