Dry Rubs on Chicken. Try it!

[smackthatAAS]

Its really such a simple concept and probably doesnt deserve a thread of its own but you never see a shortage of people complaining about chicken breast being chewy, tasteless and/or dry.

For chicken breast I like:
Tony Chachere's Creole seasoning
Lawrys Seasoning Salt

For fattier (better) cuts I like a basic italian seasoning

Garlic Salt
Pepper
Generic all in one italian seasoning
Crushed red pepper

Any pre-made rub will work but those grill master ones are pricey as fuck lol.

The key is you have to let the dry rub sit for at least 12 hours, preferably 24. The salt pulls the water off the surface of the meat so when it cooks, the surface cooks first creating a seal that keeps all the moisture inside.

 

[smackthatAAS]

Oh and some times I like to use curry and some Indian spices but if you eat it before a work out mid way through you might reek of the stuff lol.

 

[magnus82]

I dry brine all the chicken i intend to grill. My favorite it Cavender's Greek Seasoning. Let is sit no less than 24 hours and up to 3 days. Who said good food has to be bland.

 

[smackthatAAS]

Sounds good, where can you find it in-store?