The Best Chicken Seasoning! - Easy Chicken Rub Recipe - Kristine's Kitchen (2024)

FAQs

How do you get dry rub to stick to chicken? ›

Drizzle a light layer of olive oil onto the chicken if you want the rub to stick better. Olive oil helps the dry rub adhere to the meat so it's less likely to fall off while you're cooking it. Put a coin-sized amount of olive oil on the chicken and spread it evenly across the sides of the chicken.

A quicker way to flavor the chicken is to rub the chicken down with olive oil and then seasoning it with whatever spices or seasoning blends you have picked. The olive oil will help your seasonings stay on the chicken while simultaneously preventing your chicken from sticking to the grill.

Let rub sit on the chicken for up to 12 hours in the refrigerator. Preheat a grill to medium heat. Place dark meat on the grill first because it has a longer cooking time than white meat.

Start with a light coat of olive oil (adding too much will allow the seasonings to drip off on the grill) and then graciously season both sides with your selected spice blend. Then, rub those spices in with your hands, ensuring they are well-attached to the exterior of the chicken.

First off, a dry rub is, well, dry. Made from a mixture of dried spices, a rub is literally rubbed on to meat before cooking. It can create a nice seared texture if you're grilling but it also adds tons of flavor and you'll taste more of each spice with every bite.

Brines and marinades help tenderize the meat by bringing more moisture in the protein. With that extra moisture, you lose less when you cook. The simplest way to do this is with a dry brine — unwrap the chicken breasts, salt them on both sides and let them sit in the fridge for at least an hour.

Soak them in a solution of salt and water for about 30 minutes to an hour. This helps the chicken retain moisture during the baking process, resulting in juicier and more tender meat. Marinate the chicken breasts in a flavorful mixture of herbs, spices, and acidic ingredients like yogurt or citrus juice.

You don't need any fancy tricks or an expansive spice cabinet here, it's just important to hit the most basic seasonings and hit them well. You see, without a generous sprinkling of kosher salt and freshly ground black pepper, your chicken is basically destined for blandness.

If you lather your bird in butter or olive oil before sticking the seasonings on, those two options make for a great binder. However, there is one condiment that seems to not only act as the perfect glue for spices but also adds some tang and color to your chicken — that condiment is mustard.

What is the best binder for chicken seasoning? ›

Butter and margarine are great binders that can help give poultry crispy skin. Butter/margarine: Perfect for poultry, this binder will help deliver a crispier, golden-toned skin. Instead of sticks or tubs of it, the squeezable containers found in local grocery stores are way more efficient.

A rub is any combination of spices, salt and sugar used to season meat prior to cooking. Unlike seasonings, rubs are almost never added after cooking. There are dozens of different rubs, from barbecue rubs and chili powder to jerk seasoning, sate, and curries.

Seasoning skinless chicken is as straightforward as with any other cut of meat. Lightly drizzle olive oil over the chicken to act as a binder, sprinkle your seasoning on top, then gently press it in and let your chicken dry-marinate for about 45 minutes.

The dry rub and the marinade are both excellent ways to impart flavour to protein. Deciding which method is best is situational. For example: If you are going to grill chicken wings, you can use a dry rub to give them a ton of flavour without adding moisture that prevents a nice sear.

The most common reasons breading doesn't stick is that: You didn't properly dry the meat. You didn't put a starch coating on the meat before dredging. Your oil wasn't properly heated.

Oil won't evaporate during the cooking process and will help your seasoning better adhere to the meat. Instead of oil, you can also use apple cider vinegar, mustard, apple cider or even a beer to form the base.

Be sure to let the rub sit for 30 minutes or up to 1½ hours to allow the salt and spices to penetrate the meat before cooking. Another great use of dry rubs when it comes to roasts and steaks is to make a compound butter. This is so much easier than you think. You only need two ingredients: a great dry rub and butter.