Dry Rubbed Grilled Chicken
Adapted from Budget Bytes on July 29, 2025
Prep:
45 minutes
Cook:
40 minutes
Total:
1 hour, 25 minutes
Ingredients
Serves/makes 7
Instructions
1.
Preheat the grill to 375°F. Gather and prepare all ingredients.
2.
Place the drumsticks in one Ziplock bag and the thighs in another. Divide the brine ingredients (¼ cup kosher salt, ¼ cup granulated sugar, and 2 quarts water) evenly between the two bags. Close the bags and gently massage to help dissolve the salt and sugar.
3.
Brine the chicken for 30 minutes at room temperature or up to 24 hours in the refrigerator.
4.
While the chicken is brining, make the seasoning blend by combining 1 Tbsp paprika, 2 tsp ground cumin, 2 tsp dried oregano, 1 tsp brown sugar, 1 tsp chili powder, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, and 1 tsp black pepper in a small bowl.
5.
Once the chicken has brined for at least 30 minutes, remove it from the brine, rinse, and pat dry on both sides with paper towels.
6.
Brush both sides of the chicken with 2 Tbsp vegetable oil and rub the seasoning blend all over the chicken.
7.
Grill the chicken thighs for about 15 minutes on one side, then flip and grill for a further 15 minutes until the internal temperature reaches 160°F. Let them rest; the temperature should rise to 165°F. If not, return them to the grill for a few more minutes.
8.
For the drumsticks, cook on one side for 15 minutes, flip and grill for 15 more minutes until the internal temperature reaches 165°F. Larger drumsticks may need an extra 5 minutes on each side.
9.
Serve and enjoy!
Related
Misc.
Notes
Once cooled, store leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, place them on a baking sheet and reheat in the oven at 350°F until the internal temperature reaches 165°F.
You can also freeze the cooked chicken for up to 2-3 months. Thaw overnight in the fridge before reheating.