Spice Rub For Poultry Recipe

Name: Spice Rub For Poultry
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: Serves 1 or more
Ingredients: 1 tablespoon Garlic Powder; Sage; Thyme; 1/2 teaspoon Cayenne Pepper (optional, for heat); 1 teaspoon Salt; Tarragon; Marjoram; 1 teaspoon Black Pepper; 2 tablespoons Paprika

Elevate your grilled chicken, turkey, or other poultry to unforgettable flavor with this incredible spice rub! This easy, low-calorie recipe is packed with aromatic herbs and spices, creating a flavor explosion that's perfect for summer grilling. Prepare it ahead (it stores for up to 4 months!), then simply rub it onto your poultry for a juicy, tender, and intensely flavorful result. Makes enough for at least a dozen pieces.

Prep Time 10 mins

Cook Time 40 mins

Calories 4.7 kcal

Protein 0g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Spice Rub For Poultry

1 tablespoon Garlic Powder
Sage
Thyme
1/2 teaspoon Cayenne Pepper (optional, for heat)
1 teaspoon Salt
Tarragon
Marjoram
1 teaspoon Black Pepper
2 tablespoons Paprika

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How to Make Spice Rub For Poultry

In a small bowl, combine all ingredients and mix thoroughly until well combined.
Wash your poultry thoroughly under cold running water.
Pat the poultry completely dry with paper towels. This ensures the rub adheres properly.
Lightly coat the poultry with cooking oil (about 1 tablespoon), then generously apply the spice rub, ensuring all surfaces are covered.
Refrigerate the coated poultry for at least 1 hour (or up to overnight) to allow the flavors to meld. This step is crucial for maximum flavor development.
Preheat your grill to medium-low heat (approximately 300-350°F).
Grill the poultry, turning occasionally, until the internal temperature reaches 165°F (74°C) as measured with a meat thermometer. Cooking times will vary depending on the size and thickness of your poultry. Use a meat thermometer to ensure doneness.
Remove from grill and let rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful bird.