5 minutes
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This sumac dry rub has a bright, savory citrus flavor from sumac and a subtle richness from cumin, garlic and oregano. It's delicious on boneless, skinless chicken breast.
For another delicious spice rub with sumac, also check out this Italian chicken seasoning!
What's in the dry rub?
This dry rub requires a total of only 5 spices and seasonings that work together perfectly. Ground sumac is the dominant flavor and is balanced by cumin, oregano, garlic and salt.
How to use it:
This rub is excellent on boneless, skinless chicken breasts.
- Pat the chicken breast dry, then rub with mild olive oil.
- Generously sprinkle with the dry rub on 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.
How to store it:
Store the rub in a glass jar in a cool and dark place, such as the kitchen cabinet.
More delicious recipes with sumac:
- Italian Chicken Seasoning5 Minutes
- Ras el Hanout-Spiced Grilled Chicken Salad with Sumac Dressing2 Hours 25 Minutes
Did you make this recipe? Please let me know how you liked it in the comments below! Thank you!
Full Printable Recipe
Sumac Dry Rub for Chicken
This easy sumac dry rub is full of delicious Mediterranean flavors. It's bright, citrusy, savory and delicious.Makes a little more than 5 tablespoons.I recommend to use about 2 tablespoons per 8 ounces of boneless, skinless chicken breast.
Equipment:
- measuring cups and spoons
- mixing bowl
- spoon
Ingredients:
- ¼ cup ground sumac
- 1 ½ teaspoons ground cumin
- ½ teaspoon salt
- ¾ teaspoon dried oregano
- ¾ teaspoon garlic powder
Instructions:
- Mix all ingredients together in a bowl.
- Store in an airtight container, such as a glass jar, in the kitchen cabinet.
Notes:
How to use it: Pat the chicken dry, then rub with 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.
Michael
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.
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