Dry Rubbed BBQ Chicken

Cooking is not just about the end product, it’s about the journey, the love, and the passion that goes into every dish. And let me tell you, this recipe is full of all of that and more. As you take that first bite, you’ll taste the perfect balance of sweet and savory, with just the right amount of heat to keep things interesting. The dry rub will have seeped into every nook and cranny of the chicken, infusing it with flavor and making it the juiciest, most succulent chicken you’ve ever had.

You see, it all started on a hot summer day, when I was tending to my trusty BBQ pit. I had been experimenting with different rubs and marinades, trying to find the perfect combination of flavors to elevate my BBQ chicken to the next level. And then, it hit me like a ton of bricks: why not go dry? I mean, sure, marinades are great and all, but sometimes, all you need is a good dry rub to really bring out the natural flavors of the chicken.

And so, after much experimentation and taste-testing (which, let’s be real, is the best part of being a chef), I came up with this magical blend of spices that will have you questioning how you ever ate BBQ chicken without it. The secret? A perfect balance of sweet and savory, with just a hint of heat to keep things interesting.

This recipe might even inspire you to start experimenting with dry rubs on other meats and vegetables. The possibilities are endless!


·       Eight cups water, plus two tablespoons

·       3/4 cup kosher salt, plus one teaspoon

·       One tablespoon dry BBQ seasoning, plus two tablespoons

·       3/4 cup light brown sugar, plus one tablespoon

·       Two big bone-in, skin-on chicken breast halves

·       3/4 cup white vinegar


1.       Inside a big pot, mix eight cups of water, 3/4 cup of kosher salt, 3/4 cup of light brown sugar, and 3/4 cup of white vinegar. Bring the mixture to a boil, remove from heat and allow it cool to room temperature.

2.       Once the mixture has cooled, add the chicken breast halves into the pot and allow them to brine for not less than two hours, or up to four hours for premium flavor.

3.       Preheat the grill to medium-high heat (about 375 – 400 degrees F).

4.       As the grill is heats up, remove the chicken from the brine then pat dry with paper towels.

5.       Inside a small bowl, mix together one tablespoon of dry BBQ seasoning and two tablespoons of kosher salt. Rub the mixture evenly over both sides of the chicken breast halves.

6.       Place the chicken on the grill, skin-side down. Grill for about 6 – 8 minutes on each side, or until the internal temperature of the chicken reaches 165 degrees F.

7.       While the chicken is grilling, in a small saucepan, combine 1 tablespoon of light brown sugar and 2 tablespoons of dry BBQ seasoning. Cook over low heat, stirring constantly, until the sugar has dissolved.

8.       Brush the mixture over the chicken in the last 2 – 3 minutes of grilling, for extra flavor and crispy texture.

9.       Once the chicken is cooked fully, remove it from the grill and allow it to rest for five minutes before serving.

Your dry rubbed BBQ chicken is now ready for serving. The mixture of brine, dry rub and the glaze provide a juicy, tangy and crunchy chicken. Serve it with your preferred side dishes such coleslaw, baked beans, or roasted vegetables. Enjoy!