Chicken Spice Rub

    30 minutes

    This is a rub you put on chicken before cooking it on the barbecue. It gives a tremendous flavour and keeps in the juices.

    563 people made this

    Serves: 4 

    • 2 tablespoons paprika
    • 1 1/2 tablespoons garlic salt
    • 3 teaspoons salt
    • 3 teaspoons dried thyme
    • 3 teaspoons ground cayenne pepper
    • 3 teaspoons ground black pepper
    • 4 skinless, boneless chicken breast fillets, about 150-200g each

    Preparation:10min  ›  Cook:15min  ›  Extra time:5min  ›  Ready in:30min 

    1. In a medium bowl, combine all spices and mix thoroughly.
    2. Preheat barbecue for medium high heat. Rub about 1 1/2 tablespoons of the seasoning onto both sides of the chicken breasts, and reserve the remaining seasoning in an air-tight container for later use.
    3. Lightly oil barbecue hotplate. Cook chicken for 6 to 8 minutes on each side or until juices run clear.

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    Reviews in English (461)


    This was amazing. Instead of using it as a rub, I put the spices and chicken into a gallon sized zip-lock bag with olive oil as a marinade. If you like it spicy, this is the recipe to use.  -  18 Jun 2008  (Review from Allrecipes USA and Canada)


    Used this recipe as the base for a chicken taco salad at a neighborhood Cinco de Mayo party. Quite good. Followed the recipe exactly but used smoked hungarian paprika as that's all I had on hand. Noted the thyme was overpowering - hence only 4 stars.... Using 1 tsbp of cayenne pepper would have been too much for "just chicken", but by utilizing it in a salad, the greens cut the spiciness. Perfect recipe to replace beef in a taco salad for those of us who are watching cholesterol!!! Thanks Barbara for a great recipe!  -  05 Jun 2011  (Review from Allrecipes USA and Canada)


    Wowza! I was sneezing throughout the entire mixing process. Take heed: this recipe makes a lot. Rub was good, but I feel the thyme overpowered the blend. (I’m not a big fan of the herb.) Next time I will decrease to ½ Tbs. and keep the rest of the ingredients the same. I love the fiery/hot taste mix gave my poultry. It was even good in my salad the next day.  -  11 Dec 2003  (Review from Allrecipes USA and Canada)