I didn’t have a recipe for rub, I start with a cajun-creole style and build from there, just throwing things in until it tastes right. It took me forever to figure out how much of each to put together. Finally, I settled on measurements that make the most sense.

You can use this spicy yet sweet rub for beer can chicken, grilled chicken or bbq chicken.

Dry Spice Rub For Chicken

From The Kitchen Of GrillingGuide.net

Ingredients

1 Tbsp. light brown sugar
1/4 C. paprika
2 tsp. cinnamon
2 tsp. dry mustard
2 tsp. cayenne (or red) pepper
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. kosher salt

Directions

1. Mix all ingredients in a bowl.
2. Coat inside and outside of chicken with the dry spice rub.
3. Refrigerate at least 1 hour up to 8 hours.

Popularity: 8% [?]

This cajun rub works the best on beer can chicken, but can be used on grilled leg quarters, breasts, boneless and skinless tenderloins or a whole grilled chicken. The thyme works great to Kick up your grilled shrimp skewers too.

Cajun Rub for Chicken and Shrimp

Ingredients

2 tbls Tony Chachere’s creole seasoning
1 tsp. kosher salt
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. paprika
1 tsp. thyme

Directions

1. Combine all seasonings in small bowl.
2. Wash and pat dry the chicken
3. Rub a generous amount of the Cajun rub onto the skin of the chicken
4. Sprinkle the rub into the cavity of the chicken
5. Refrigerate at least 1 hour up to 8 hours
6. Grill it!

Popularity: 7% [?]