Rotisserie Chicken Rub

"This is a no-fail yummy rotisserie chicken all-purpose rub! I use this to cook chicken in any manner of ways: oven, grill & crock pot, etc. This also works great on pork loin or chops! Recipe makes 2 1/2 cups of spice/rub blend, but I use at least a 1/4 cup per whole chicken, so it goes fast! Easily made salt-free or lower-salt by omitting or adjusting it. I hope you enjoy this as much as my family does :)"
photo by Nick M. photo by Nick M.
photo by Nick M.
photo by lazyme photo by lazyme
photo by CarrolJ photo by CarrolJ
photo by lazyme photo by lazyme
Ready In:
2 1/2 cups




  • Place all ingredients in air-tight storage container & enjoy!
  • (Note: I place all ingredients in food processor & give it a whirl to ease in mixing, also if a finer texture is preferred).

Questions & Replies

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  1. John C.
    Got A New Air Fryer. Will this be a good pick to start out with?
  2. edwinr0126
    Did anyone brine the chicken? Or was the rub enough?


  1. Marie Nixon
    I used smoked paprika and cooked the chicken on a Showtime Rotisserie. It turned out to have lots of flavor and a beautiful color.
  2. Beached Mermaid
    This was amazing! the chicken was tender and the flavor ran throughout, some rubs just season the skin, this went into the chicken, definitely a favorite from now on!
  3. nemokitty
    AMAZING is the correct word for this!!! I made the whole mix except cut the salt way down. I'm so glad I did since I will be using this ALL the time on my chicken. Made for Best of Cookbook Tag Game 2013.
  4. lazyme
    Yum! This was so simple and so good. I made 1/2 of the mix since I cook primarily for myself. I used this on some baked chicken thighs and loved them. Such a great mix of flavors. Thanks Binxi for sharing this great recipe. Made for Fall PAC 2012.
  5. marty151nyc
    what a surprise this was and so easy to make.I followed the directions exactly except for the salt I only had regular salt,so i used it but just a little less and believe me when I tell you this was absolutly fantastic my 3 daughters and my ball and chain (wife) loved it.was rubbed on a chicken what was cut in half and i let it sit in the fridge for about 90 minutes then into a 300 degree oven for 90 minutes and the flavor was increditable and meat just fell off the bone...


  1. CarrolJ
    I was really surprised that as others have mentioned the seasonings did indeed penetrate the meat. This was the first time I had ever used my new rotisserie and it was a big hit, thanks to this recipe. I did make a few slight changes due to our palates. I reduced the amount of cayenne and black pepper in half and substituted sage for the thyme since I don't care for thyme. The internet says that sage is one of the herbs which can be substituted for thyme which is why I chose it, since I really like the milder sage. Those were the only changes I made, and I have filled a good sized glass spice jar with the remainder for the future. This will definitely be used again. Even the young DGD loved it. Made for PAC Spring 2013.


<p>Stay-at-home Mother of 3 <br /> <br /> <br /></p>
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