Spice Rub for Grilled Chicken

Spice Rub for Grilled Chicken

5 reviews, 4.6 star(s). 80% would make again

Ready in 1 hour 10 minutes

This is my go to grill recipe for company. Serve this with grilled asparagus and parsley potatoes.

"cant wait to try this recipe, thanks for sharing, gave it 5 stars just for easy it sounds, CCheryl"


1 teaspoon Onion Granules
1 teaspoon Garlic Granules
1 teaspoon Black Pepper
1 teaspoon Paprika
1/2 teaspoon Cayenne Powder
2 teaspoons Kosher salt
1 teaspoon Ancho Chile Powder

Original recipe makes 6 Servings



Combine above ingredients in a small glass dish.

To prepare chicken I usually cut the back bone out of a chicken and splay the chicken open and flat. Rinse chicken well then pat dry. Starting with the chicken breast side up, sprinkle about half of the rub on every part of the chicken taking time to open the wing and leg areas getting the rub to all of these tough to find areas. Flip chicken over and repeat to the now opened area of the chicken.

Grill chicken using indirect method using a lower temperature on your center burner and higher temp on the outside burners. Place chicken on center burner breast side up. Grill for about 30 minutes. If using a oven thermometer, try to temp somewhere around 350-375 degrees. Turn chicken carefully and cook about 20-25 minutes more. Cook until juices run clear from thigh area or when chicken has an internal temperature of about 175 deg. Remove from grill, cover with foil and let sit for about 10 minutes.

Verified by stevemur
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I got dibbs on the skin!

Calories Per Serving: 7 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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clevercharlotte 1y ago

Great rub. A little more heat than my wife likes but it's one I will be using many more times.
RKG1 2y ago

cant wait to try this recipe, thanks for sharing, gave it 5 stars just for easy it sounds, CCheryl
CCheryl 3y ago

Great spice rub!!! We really enjoy it, and it has a great kick.
Boblucey 4y ago

Great rub. I find I need a bit more heat and garlic, but this is a great place to start.
Inismor 5y ago

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