Rotisserie Chicken Dry Rub

Rotisserie Chicken Dry Rub

Rotisserie Chicken Dry Rub

Carson Morby
A classic whole chicken flavor, with a small list of ingredients. Get ready to bump up the flavor, without having to use the entire spice cabinet.
Prep Time 10 minutes
Course Main Course
Cuisine American


  • 2 Tbsp Kosher Salt
  • 1 Tbsp Paprika
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1/2 tsp White Pepper
  • 1/2 tsp Oregano


  • Mix all of the ingredients until they are evenly incorporated. Great on chicken, veggies, pork, and more!
Keyword bbq, chicken, dry rub, rotisserie, rotisserie chicken, rotisserie chicken dry rub, yolk and smoke

Blog Post

One of my favorite things about going to the grocery store, is walking past the delicious rotisserie chickens.  They are always just sitting there, tempting me with their smell.  They are all bundled up under the heat lamp begging me to take them home.  Rotisserie chicken is great alone as a dinner, but the leftovers make things even better.  We love to put the leftovers in sandwiches, enchiladas, tacos, and salads. 

There are a couple things that make a rotisserie chicken great.  They are roasted by the heat of fire, and they have great seasonings.  I decided to come up with a rub that would work great for a nice long ride on the smoker, or over the nice high heat of a grill or oven.  My favorite way to is on my Camp Chef Smoke Vault at around 250-275 degrees F.  The smokiness along with the seasonings are a perfect partnership.

This recipe also works great on pork, but throw it on a chicken for the best results.  The color will turn out perfectly!