Italian Dry Rub for Chicken
Makes about 2 ½ tablespoons. I recommend to use about 1 tablespoon per 8 ounces of chicken.
Servings: 5
Calories (Estimated): 8kcal
Equipment:
- measuring spoons
- mixing bowl
Ingredients:
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried marjoram
- 1 teaspoon ground sumac
- 1 teaspoon garlic powder
- ½ teaspoon salt
Instructions:
- Add all ingredients to a bowl and mix until well combined.
- Store in an airtight container in a dark, cool and dry place. The seasoning will keep for at least 6 months.
Recipe notes:
How to use it:
Pat chicken dry using paper towels. Rub with a little bit of oil, then sprinkle with the dry rub. Grill or bake the chicken as usual.
