Chicken and turkey take on flavor fast, so they don't need a heavy, sugary rub. This blend uses paprika, garlic and dried herbs for a savory, golden finish. It's also great on roasted or grilled bird.
The recipe
Ingredients
- 3 tbsp sweet paprika
- 1 tbsp smoked paprika
- 2 tbsp kosher salt (Diamond Crystal; use 1 1/4 tbsp if using Morton)
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tsp coarse black pepper
- 2 tsp dried thyme
- 1 tsp dried rosemary, crushed
- 1 tsp dried oregano
- 1 tsp dried lemon peel or 1 tsp lemon pepper (optional)
- 1 tsp brown sugar
- 1/4 tsp cayenne pepper (optional)
Steps
- Crush the rosemary between your fingers or in a mortar so there are no sharp needles.
- Mix all the ingredients in a bowl until evenly blended.
- Pat the bird very dry with paper towels, inside and out. Dry skin crisps better.
- Rub a thin coat of oil or melted butter on the skin so the rub sticks.
- Season all over with about 1 tbsp per pound of bird. Work some under the breast skin for more flavor in the meat.
- For crisper skin, rest the seasoned bird uncovered in the fridge for 4–24 hours.
- Smoke at 275–325°F with apple, cherry or pecan until the thickest part of the breast and thigh reads 165°F.
- Store leftover rub in a sealed jar.
Why this works
Poultry skin is thin, and sugar burns fast on it at the higher temps chicken likes. This rub keeps sugar to just a teaspoon. That is enough to help browning but not enough to scorch. Paprika gives a rich golden-red color. Thyme, rosemary and oregano bring the classic roast-chicken flavor that pairs so well with light fruit-wood smoke.
Best on
- Whole chicken. Use it on smoked whole chicken.
- Chicken wings. A light coat works great on crispy smoked chicken wings.
- Turkey. One batch covers a 12–14 lb bird. Smoke to 165°F in the breast and thigh.
- Turkey jerky. Mix 1 tbsp into the marinade for turkey jerky.
- Pork chops and potatoes. The herbs are great on both.
How much to use
Use about 1 tablespoon per pound of bird. A 4–5 lb chicken takes about 1/4 cup. For wings, start with 1 tablespoon per pound and add a bit more if you like.
Safe temperature
Chicken and turkey must reach 165°F in the thickest part. Check the breast and the thigh, and don't touch the bone with the probe. A fast instant-read thermometer makes this easy.
Make ahead and storage
Dried herbs fade faster than other spices. Store this rub in an airtight jar in a cool, dark place and use it within about 4 months for the best flavor.
Variations
Lemon garlic: add 2 tsp lemon pepper and an extra tsp of garlic.
Cajun-style: add 1 tsp each of white pepper and celery salt, and raise the cayenne to 1 tsp.
Salt-free: leave out the salt and dry-brine the bird with salt the night before, then add the rub just before cooking.
Gear for this recipe
- Apple, cherry or pecan wood
- A steady smoker that makes it easy to hold higher temps for crisp skin
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