Ingredients for Dry Rub For Chicken Or Turkey
- 1 tablespoon brown sugar
- Chili Powder
- 1 tablespoon paprika
- 1/2 teaspoon ground cumin (optional)
- 1/2 teaspoon cayenne pepper (or more, to taste)
- 1 tablespoon garlic powder
- Mustard Powder
- 2 tablespoons salt
- 1 teaspoon black pepper
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How to Make Dry Rub For Chicken Or Turkey
- In a small bowl, thoroughly combine all spice ingredients until evenly distributed.
- Generously rub the spice mixture all over your chicken or turkey. Use as much or as little as desired for your preferred level of spice.
- Cover the poultry tightly and refrigerate for at least 6 hours, or preferably overnight (up to 24 hours) to allow the flavors to penetrate.
- Preheat your grill to medium-high heat. Grill the chicken or turkey, turning occasionally, until the internal temperature reaches 165°F (74°C) for chicken and 165°F (74°C) in the thickest part of the thigh for turkey. Adjust grilling time based on the size and thickness of your poultry.
- Let rest for 10-15 minutes before carving and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
275 g
Sugar
303g
Fat
6g
Carbs
37g