Dry Rub for chicken

This & That
Written By Sally Uhlmann

I use this dry rub for my Pollo Al Vino Rosso. One component of a divine dish. But feel free to use it whenever you are roasting chicken.

Dry Rub for chicken

Time: Dry rub 6 to 24 hours

2 tablespoons (30 milliliters) coarse salt
2 tablespoons (30 milliliters) fresh rosemary, finely minced
2 tablespoons (30 milliliters) oregano, finely minced
1 tablespoon (15 milliliters) fresh thyme, finely minced
2 teaspoons (10 milliliters) sugar  
2 teaspoons (10 milliliters) fresh ground black pepper

  1. Place all ingredients in a small bowl and blend with your fingertips. Can be prepared a week in advance and stored in a sealed container.

  2. Dry-rub chicken 6 to 24 hours before serving. Place chicken on a sheet pan and distribute dry rub evenly over both sides. Use your fingers to massage the rub into the chicken. Cover chicken with a double thickness of paper towels and refrigerate until cooking.

 
 
Sally Uhlmann

Sally Uhlmann’s passion for cooking led her to publish a memoir-style cookbook, “Just Cook with Sally.” She splits her time between the States and her farmhouse in Cortona, Italy, when she is not traveling the world. Sally cooks, develops recipes, and writes stories—mostly about the intersection of food, travel, and her life.

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