This smoked paprika chicken rub is easily made in minutes and adds amazing flavor. It's bold and delicious on both skin-on and skinless chicken cuts.
Ingredients and notes:
The flavors of this spice rub are quite similar to those of my cajun chicken marinade. But while the marinade is best for skinless chicken, this rub is also great on skin-on chicken cuts. It adds not only amazing flavor but also great texture while letting the chicken skin crisp up nicely.
As always, I recommend to get the spices (especially the smoked paprika) from a dedicated spice shop to ensure freshness and quality.
Recipe note:
I have included instructions below for how to use this rub. I used chicken leg quarters but you can use the rub on any chicken cut using the same method.
How to use it:
Step 1. Heat the oven to 400 degrees F. Pat chicken leg quarters dry using paper towels, then rub with a mild olive oil until well coated all around. (Use about 1 teaspoon olive oil per leg quarter.)
Step 2. Evenly rub the dry spice rub onto the chicken skin. (Use about ¾ teaspoon per chicken leg quarter.)
Step 3. Set a wire rack onto a large rimmed baking sheet. Transfer the chicken leg quarters onto the rack, skin side up. Roast until fully cooked (about 30 minutes).
Do I need to let the rub sit on the chicken?
No, there is no need for that. As soon as you've applied the dry rub, you can pop the chicken in the oven.
How spicy is this rub?
This rub has a medium level of spiciness from the smoked hot paprika. If you prefer it mild, you can use smoked sweet paprika instead of smoked hot paprika.
Did you make this recipe? Please let me know how you liked it in the comments below! Thank you!
Full Recipe
Smoked Paprika Chicken Rub
Equipment:
- measuring spoons
- bowl
- whisk
- glass jar with lid
Ingredients:
- ½ teaspoon ground allspice
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 2 tablespoons smoked hot paprika*
Instructions:
- Mix all ingredients together in a bowl. Transfer to a glass jar with a lid and store in a cool place, such as a kitchen cabinet.
Notes:
More delicious chicken dry rubs:
- Italian Chicken Seasoning5 Minutes
- Mediterranean Spice Rub for Chicken5 Minutes
- Sumac Dry Rub for Chicken5 Minutes
- Chicken Wing Dry Rub (no sugar)55 Minutes
Comments
No Comments