Chicken Dry Rub
Making and using chicken dry rub is easy to do, and when a good dry rub recipe gets all over your chicken, it makes things really tasty! There's not too much difficulty in making a batch of dry rub, but there are a couple of things to watch out for.
One of the most important things to pay attention to is the amount of salt being used in there rub recipe. It's very easy to have a large proportion of salt in relation to the herbs and spices in the mix. The reason for that is that spices and herbs are typically light in weight and not very dense. Compared to the herbs and spices, salt is very heavy, so it's easy to let it overpower the flavor profile.
Chicken Dry Rub
If your recipe includes garlic salt, onion salt, celery salt or seasoned salt, be especially cautious of adding any more plain salt to the recipe. Personally, I often put together chicken dry rub recipes with no salt at all. I will salt the chicken lightly first, so I know exactly how much salt is going on. Then I'll shake on the saltless dry rub mixture.
Doing it that way prevents serving over-salted foods. When a dry rub has salt in it, you just don't know how much salt is actually getting on the food when you use it.
Click the pictures for a larger view.
Here's my setup for making a new batch of chicken rub. You can see that there's no salt visible anywhere. There's not any even garlic salt or onion salt to be seen.
Oh, the beer is for my own personal consumption. It's not a dry ingredient anyway...
All mixed together in the correct proportions (a pinch of this, a palmfull of that), the rub is ready to go on the chicken breasts. The white granules you see in the dry rub mixture is sugar - not salt. A little sugar can add an interesting sweetness to chicken.
The chicken has been seasoned on all sides with the chicken dry rub, and now it will sit there for about an hour to make sure it's fairly dry before going into the Weber grill to smoke.
In this case, I didn't season the chicken with salt before I put on the rub. The chicken breasts were brined, so they were already plenty salty. No need for more salt coming from the dry rub or from a shaker!
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