Basic Spice Rub for Chicken

(from jerseyjenny’s recipe box)

To apply spice rubs, sprinkle over the food and then gently massage in the seasonings to make sure they adhere. As a general rule, use about 1 tablespoon of rub per portion of poultry or meat and 1 teaspoon of rub per portion of fish. Although rubs can be applied right before cooking, we’ve discovered that the flavor of the spices penetrates deeper into the food if given time. Refrigerate rubbed meat for at least an hour to maximize the return (large cuts of meat can sit overnight for a spicier, more intense flavor).
Makes about 1/2 cup

Source: Cook's Illustrated

Prep time: 5 minutes
Cook time: 0 minutes
Serves 10 people

Categories: Cook's Illustrated, rubs


  • 2 tablespoons ground cumin
  • 2 tablespoons curry powder
  • 2 tablespoons chili powder
  • 1 tablespoon ground allspice
  • 1 tablespoon ground black pepper
  • 1 teaspoon ground cinnamon


  1. Combine all ingredients in small bowl.

Email to a friend | Print this recipe | Back