Looking for a savory, herby, and slightly citrusy chicken rub that packs a punch? This homemade dry rub is perfect for chicken breasts, thighs, drumsticks, or even a whole roasted bird. With the earthy warmth of turmeric, bright orange peel, and aromatic herbs, this seasoning blend brings your poultry to life—no marinating required!
Why This Chicken Rub Works
What makes this rub stand out is its layered balance of flavor:
Herbs like thyme, oregano, rosemary, and tarragon provide an earthy, aromatic base. Citrusy orange peel and coriander brighten things up, making it feel light yet flavorful. Garlic, turmeric, and mustard add depth and warmth. A touch of ancho chili powder adds subtle smokiness and just a hint of heat.
✅ Easy to mix with pantry staples
✅ Balanced blend of savory, citrus, and aromatic herbs
✅ Versatile enough for grilling, baking, pan-searing, or smoking
✅ Great for meal prep—make a batch and keep it on hand
Ingredients
1 tsp dried minced onion
½ tsp garlic powder
½ tsp turmeric
½ tsp kosher sea salt
½ tsp paprika
½ tsp thyme
½ tsp tarragon
½ tsp oregano
¼ tsp rosemary (crushed)
¼ tsp ground mustard
¼ tsp dried orange peel
¼ tsp ground coriander
Dash of ancho chili powder (or more if you like a kick)
Instructions
Mix the Rub
Combine all the ingredients in a small bowl. Stir or whisk until the blend is uniform.
For best results, use a grinder for a better consistency.
Prepare the Chicken
Pat the chicken dry with paper towels. This helps the rub adhere better and promotes crispy skin if you’re roasting or grilling.
Apply the Rub
Coat the chicken generously with the spice mix. Press it into the meat so it really sticks. If you are leaving the skin on, mix with butter and put it underneath the skin.
Let It Rest
For best results, let the seasoned chicken sit for 20–30 minutes before cooking, or refrigerate for up to 24 hours.
Cook Your Way
Grill: Medium-high heat, 6–8 minutes per side (internal temp: 165°F / 74°C)
Bake: 400°F (204°C) for 25–30 minutes
Pan-Sear: Medium heat, 6–7 minutes per side, depending on thickness
Pro Tips
Crispy Skin Lovers: Add a drizzle of olive oil before applying the rub to help with browning.
Meal Prep: Make a double batch and keep it in a sealed jar for easy weeknight dinners.
Pairs Well With: Roasted veggies, citrus rice, or a crisp arugula salad.
Share Your Chicken Masterpiece
Tried this herb-citrus chicken rub? Show off your creation! Tag us at https://barbecueblueprint.com and let’s see how you bring the flavor.
Storage & Shelf Life
You can easily make this chicken rub in bulk and store it for future meals. Just place the blended spices in an airtight container—like a glass jar or spice tin—and store it in a cool, dry pantry away from direct sunlight. It’ll stay fresh and flavorful for up to 6 months. Just give it a quick sniff test after a few months; if it smells strong and vibrant, it’s still good to go.
Whether you’re meal-prepping for the week or firing up the grill on a weekend, this rub makes sure your chicken never comes out bland.
Final Words
This herb-citrus chicken rub is simple to make, yet bold in flavor. It’s versatile, keeps well, and instantly upgrades any chicken dish—whether it’s for a quick weeknight dinner or a big cookout with friends.
Ready to Elevate Your Chicken?
There’s no reason to settle for bland, boring chicken. This herb-citrus spice blend is your secret weapon for bold flavor and juicy results every time. Grab your spices, season generously, and bring that bird to life.
So go ahead—rub it on, fire it up, and enjoy every juicy, zesty bite.
Got your twist on this blend? We’d love to hear it. Drop a comment or tag us online with your creation. Let’s keep the grilling community spicy and inspired.
Happy Grilling,
Jerry
This rub sounds absolutely delicious! I love using citrus and herbs when grilling chicken as it always brings out such a fresh, vibrant flavor. Lemon zest and rosemary really pair well with chicken.
I usually marinate my chicken, but I’m excited to try a dry rub like this for a change. Have you tried it on other meats, like turkey or even pork? I imagine it could work well beyond chicken too!
Marlinda,
This rub is great with turkey and pork! There are times I leave the skin on a whole chicken, I mix the rub with butter. I separate the skin from the chicken and apply the rub thoroughly on the meat. Cover the chicken for 30 minutes then remove the cover and allow the chicken to brown during the remainder of the cooking time. Everyone will continue to come back until there is nothing left. You can use it as a dry rub on pork chops or a pork tenderloin.
Happy Grilling,
Jerry
This rub sounds like a total flavor bomb—herbs and citrus are such a perfect combo for chicken, especially when grilling! I really like how zesty blends like this can brighten up the meat without relying on heavy sauces.
Have you tried using this rub on other proteins like fish or pork? I’m always experimenting with crossovers, and I feel like this could work beautifully with grilled salmon too.
I also wonder how far in advance you’d recommend applying the rub—do you usually let it sit for a few hours or even overnight to really soak in?
Loved the detail in this post—can’t wait to try it out at our next cookout!
Tommy,
You were right when you thought this would pair well with salmon. i prefer smoked salmon, and this was a game-changer for me. The flavor was phenomenal! You may enjoy how well it works with pork loin. It takes it to another level on the flavor meter.
When I apply the rub, I will let it sit for a couple of hours, but overnight brings out a stronger flavor.
Happy Grilling,
Jerry
This herb-citrus chicken rub sounds absolutely incredible! I love how it brings together earthy herbs, warm spices, and a bright citrus note for a well-rounded flavor that’s both bold and refreshing. The addition of dried orange peel and coriander is such a clever way to elevate the blend, and the touch of ancho chili powder adds just the right amount of smoky heat. I appreciate that it’s easy to mix with pantry staples and doesn’t require marinating—perfect for quick weeknight meals or last-minute grilling. The versatility across different cooking methods is a huge bonus, too. I can already imagine pairing it with some roasted veggies and a citrusy salad for a balanced meal. Definitely trying this out soon—thanks for the flavorful inspiration, Jerry!
andrejs,
This rub will have you looking for reasons to fire up your grill. The flavors, while being robust, are also very subtle in their unassuming execution of flavor infusion. You will find many proteins to apply this seasoning mix to. Many vegetables are enhanced with this seasoning blend.
Happy Grilling,
Jerry
This herb-citrus chicken rub recipe is a delightful blend of flavors! The combination of earthy herbs like thyme, oregano, and rosemary with the bright notes of orange peel and coriander sounds like a perfect match for juicy, flavorful chicken. I appreciate how this rub eliminates the need for marinating, making it a convenient option for busy weeknights.
I’m curious—have you tried this rub on other proteins like turkey or pork? I imagine it would add a wonderful depth of flavor to those as well. Also, do you have any favorite side dishes that pair particularly well with this seasoning? I’d love to hear your suggestions!
Alice,
I have indeed tried this on turkey and pork. I do select grilling for people, and many of them have not only expressed this flavor combination but also ask for the rub as well. I will then make a small bottle for them to use on other items. Most people will grill squash and zucchini as a side for this chicken recipe, others will grill asparagus or eggplant.
Happy Grilling,
Jerry
I do love all of your recipes you have on your site! I will just keep coming back. I make a lot of chicken, never really is what you would call amazing. Just plain chicken with a little bit of spices that I add to most everything. I have a pantry full of spices, so making this herb citrus chicken rub will be easy to do! Gonna have a new shelf full of great spicy blends. Thanks for sharing!
Leahrae,
You are ahead of most people by having plenty of spices in the pantry. This spice blend is a family favorite, especially when I pair grilled vegetables to the meal. You will find that this rub will become a family. For a variation using this rub, add butter to it and apply it under the skin of your chicken or turkey. Place on the grill at 325°F. For a 7 lb chicken, about 2 hours covered with foil, the last 30 minutes take the foil off for browning purposes. Use the same method for turkey; they both cook at about 20 minutes per pound. This ratio is the same on the grill or in the oven.
Happy Grilling
Hey Jerry, this Herb-Citrus Chicken Rub sounds fantastic! I love the combination of earthy herbs with the bright orange peel. I’m curious, have you ever experimented with adding a pinch of smoked paprika to enhance the smoky notes, or perhaps a little lemon zest alongside the orange for an extra layer of citrus? I’d love to hear if you’ve tried any variations or if others have any interesting additions they’ve found work well!
Eric,
Yes, I have tried smoky paprika in this recipe as well as ancho chili powder. It is amazing what combining these two ingredients can elevate your dish. Combining the lemon zest with the orange zest would have a negative effect. Lemon zest is more acidic than orange zest. Orange zest tends to have a more comforting effect in your recipe.
Happy Grilling,
Jerry
Hi Jerry! I made this chicken recipe a few days ago. It was an easy recipe that came together quickly – I already had most of the ingredients in my pantry. I added Korean gochugaru and chicken bouillon powder but omitted the dry mustard. The chicken is tender and juicy, even a few days later! Thank you for sharing your recipe with me.
Florence,
I am pleased you enjoyed this recip. There are many more recipes you may find tasty and easy to prepare. You may enjoy this recipe at https://barbecueblueprint.com/putting-the-sizzle-in-plants-flavor-infusions/ for a different look at vegetables and how to pair them wit other grilled foods.
Happy Grilling,
Jerry