Dry Rubbed Barbecue Chicken with Smoked Paprika
A boldly seasoned whole chicken or pieces coated with a complex dry rub combining paprika, smoked paprika, chipotle, and warming spices like ginger and fennel. Marinate overnight in the refrigerator, then grill, smoke, or roast until the internal temperature reaches 175-180°F. The spice blend yields about 2 cups, with leftover rub suitable for storage.
Ingredients
- 3 tbsp paprika
- 2 tbsp smoked paprika
- 1 tsp chili powder
- 3 tbsp kosher salt
- 1 tbsp powdered ginger
- 1 tbsp chipotle powder
- 3 tbsp brown sugar
- 1 tbsp black pepper
- 1 tbsp ground thyme
- 2 tbsp ground sage or poultry seasoning
- 2 tbsp dry mustard powder
- 3 tbsp onion powder
- 2 tbsp garlic powder
- 1 tsp ground cumin
- 2 tsp crushed or ground fennel seed
- 1 whole chicken, cut in two halves or in pieces; bone-in breasts or legs also work well
Instructions
- 1
Wash and trim the chicken of excess skin and fat, then pat dry with paper towels.
- 2
Mix together all dry rub ingredients and store any unused portion in an airtight container in a cool place or freezer.
- 3
Sprinkle the dry rub liberally over the surface of the chicken and rub in well to ensure good contact.
- 4
Place in a large Ziploc bag and refrigerate for a couple of hours or overnight.
- 5
Grill, slow barbecue, or open roast in the oven until the internal temperature reaches 175-180°F.
- 6
Let the chicken pieces rest for a few minutes off the heat before serving.
Tips
Use a meat thermometer to verify doneness at 175-180°F internal temperature.
Prepare the dry rub in advance and store in an airtight container for quick seasoning during grilling season.
Good to Know
Unused dry rub stores in an airtight container in a cool place or freezer for extended use.
Prepare the dry rub up to several weeks in advance. Marinate the seasoned chicken overnight in the refrigerator for maximum flavor development.
Let chicken rest for a few minutes after cooking and before serving.
Common Mistakes
Do not skip the resting period to avoid loss of juices and tenderness.
Use a meat thermometer to avoid undercooking, as visual cues can be misleading with dark spice coating.