Chicken Bbq Rub

Ingredients

• 0.25 cup light brown sugar – packed
• 1 tbsp kosher salt
• 2 tbsp paprika
• 1 tbsp ground black pepper
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 tsp chili powder
• 1 tsp mustard powder
• 1 tsp ground cumin
• 1 tsp dried thyme – crumbled
• 0.5 tsp cayenne pepper

Instructions

1. In a medium bowl, whisk the light brown sugar, kosher salt, paprika, black pepper, garlic powder, onion powder, chili powder, mustard powder, ground cumin, dried thyme, and cayenne pepper until evenly combined, breaking up any sugar lumps.
2. Transfer the rub to an airtight jar; label and date. Store in a cool, dark place for up to 6 months.
3. To season chicken, pat pieces dry and coat evenly with 1 to 1.5 tablespoons rub per pound, working some under the skin for bone-in cuts.
4. Let the rubbed chicken rest 20–30 minutes at room temperature, or refrigerate 2–12 hours for deeper flavor.
5. Cook by grilling, smoking, or roasting, favoring indirect heat to prevent sugar scorching, until the thickest part of the chicken reaches 165°F and juices run clear.