This smoked paprika rub for chicken is easily made in a matter of minutes and adds amazing flavor and texture to skin-on chicken cuts.
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Why make this recipe?
This spice rub is bold, spicy and completely delicious. The flavors are carefully balanced and are quite similar to my cajun chicken marinade but while the marinade is best for skinless chicken, this rub is for skin-on chicken cuts. You can use it on chicken leg quarters, whole chickens or skin-on chicken breasts and thighs. It adds not only amazing flavor but also great texture while letting the chicken skin crisp up nicely.
Ingredients needed:
Ingredient notes:
- As always, I recommend to get the spices (especially the smoked hot paprika) from a dedicated spice shop to ensure freshness and quality.
How to make it:
- Whisk all ingredients together until well combined.
How to use it:
You can use this dry spice rub on any skin-on chicken cut. I love to use it on chicken leg quarters. If you’re not familiar with chicken leg quarters, these are a moist, flavorful and very budget-friendly cut of chicken. A chicken leg quarter consists of the thigh, drumstick and part of the back (and that’s about a quarter of a chicken).
Step 1. Heat the oven to 400 degrees F. Pat the 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, then transfer the chicken leg quarters onto the rack, skin side up. Roast until fully cooked (about 30 minutes).
Frequently asked questions:
There is no need to let the chicken sit. As soon as you’ve applied the dry rub, pop the chicken in the oven.
You can but I prefer to use a wire rack so the fat can drain and the chicken doesn’t sit in a puddle of fat.
This rub has a mild to medium level of spiciness from the hot smoked paprika.
More delicious dry rubs for chicken:
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Full Printable Recipe
Smoked Paprika Rub for Chicken
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:
Nutrition Information (Estimated):
Nutrition values provided on this website are generated from a nutrition database and are estimates only. The accuracy of the nutrition information for any recipe on this website is not guaranteed. Nutrition values can vary quite a lot depending on which brands are used.
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