This sumac dry rub has a bright, savory citrus flavor that's blended with a rich savoriness. It's delicious on boneless, skinless chicken breast.
Dry rub ingredients:
This dry rub requires a total of only five spices and seasonings that work together perfectly. Ground sumac is the dominant flavor and is balanced by cumin, oregano, garlic powder and salt.
How to use it:
- Pat boneless, skinless chicken breast dry, then rub with a mild olive oil.
- Generously sprinkle the dry rub onto both sides.
- Bake in a hot cast iron pan in the oven at 400 degrees F.
- Use the chicken for salads, in pita pockets or for any other Mediterranean or Middle Eastern dish.
Full Recipe
Sumac Dry Rub for Chicken
Makes a little more than 5 tablespoons. I recommend to use about 2 tablespoons per 8 ounces of boneless, skinless chicken breast.
Equipment:
Ingredients:
Method:
- Mix all ingredients together in a bowl.
- Store in an airtight container, such as a glass jar, in the kitchen cabinet.
Recipe notes:
How to use it: Pat boneless, skinless chicken breast dry with paper towels, then rub with a mild olive oil. Sprinkle with the dry rub on both sides. Bake in a hot cast iron pan in the oven at 400 degrees F.
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Nutrition (estimate only):
More recipes with sumac:
- For another great spice rub with sumac check out this Italian chicken seasoning.
- This ras el hanout-spiced chicken salad has a flavorful lemon sumac dressing.
Michael says
Sumac, where have you been all my life? I have never used it, but now going to search for more recipes using it. Nice citrusy bite and great in combination with your other spices. I used it on boneless, skinless chicken thighs. Your recipe is easy and will kept on hand from now on. Ever used it on fish?
Nicole B. says
So glad to hear that, Michael!! I use sumac a lot on shrimp (and it's great on that) but I haven't yet really used it on other seafood. All the best, nicole