Chicken Rubs

Chicken rubs for whole chooks, wings, thighs and drumsticks. Chicken is mild, so this is where you can have some fun: sweet, smoky, garlicky, Cajun, lemon pepper or straight-up hot.

The favourites are Meat Church Holy Voodoo, Holy Gospel and Deez Nuts Honey Pecan, Loot N Booty Gold Star Chicken, Four Monkeys Chicken, Traeger Chicken and Plowboys Yardbird. For crispy fried chicken, there's Meat Church Chicken Fried Breading and Rum and Que Dirty Bird coatings, including a Nashville hot version.

Get the skin crisp by drying it well and cooking hotter than you would for beef or pork. See our Pit Barrel chook, hot and fast wings and beer brined brick chicken recipes. Pair with a brine or injection for the juiciest bird. Free shipping over $149.

65 products

Choosing a chicken rub

  • Whole chicken: an all-purpose or garlic and herb rub, inside and out. A brine first makes a big difference.
  • Wings: sweet, smoky or hot rubs, then sauce or glaze to finish. Finer rubs coat wings more evenly.
  • Thighs and drumsticks: they handle bold flavour and long cooks. Try a sweet rub with a hot sauce glaze.
  • Fried chicken: use a seasoned coating like Meat Church Chicken Fried Breading or Rum and Que Dirty Bird.

How to get crispy skin on the smoker

Rubber skin is the classic smoked chicken problem. Pat the skin bone dry, leave it uncovered in the fridge overnight, and cook at 150 to 175°C rather than low and slow. A pinch of baking powder mixed into the rub helps the skin crisp.

Cook to temperature, not time

Chicken breast is done at 74°C in the thickest part. Thighs and wings are better taken higher, around 80 to 85°C, so the connective tissue renders. A good meat thermometer is the best way to nail it.

FAQs

What's the best rub for chicken wings?
Meat Church Holy Voodoo, Loot N Booty Gold Star Chicken and Blues Hog High Flyin' Chicken are popular wing rubs. Finish with a wing sauce or glaze.

Should I brine chicken before rubbing?
Brining keeps chicken juicy, especially whole birds and breasts. If you brine, choose a lower-salt rub.

How do I get rub to stick to chicken?
Pat the skin dry and use a thin coat of oil or mustard as a binder.

What temperature should I smoke chicken at?
Around 150 to 175°C gives juicy meat and crispier skin. True low and slow tends to leave the skin rubbery.

Can I use chicken rub on seafood?
Many work well on prawns and white fish, especially lemon pepper, Cajun and garlic rubs.