- 1/3 cup paprika
- 1/4 cup chili powder
- 1 tablespoon granulated onion
- 2 teaspoons cumin powder
- 2 teaspoons mustard powder
- 2 teaspoons granulated garlic
- 2 teaspoons dried parsley
- 2 1/2 teaspoons salt (omit if wet brining)
- 1 teaspoon dried thyme
- 1 teaspoon black pepper
Combine rub ingredients in a bowl and apply evenly all over chicken, including under the breast skin and cavity. Cook as directed.
Omit salt if you have wet brined the birds.
Make ahead of time and store in a sealed container in the cupboard for up to one year after preparation. Remember to discard any rub that has come into contact with raw meat.
Calories: 90kcal | Carbohydrates: 16g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 2268mg | Potassium: 514mg | Fiber: 8g | Sugar: 2g | Vitamin A: 6399IU | Vitamin C: 22mg | Calcium: 104mg | Iron: 5mg