Poultry Dry Rub Print this recipe

Ingredients

• 1 teaspoon black pepper
• 1 teaspoon onion flakes
• 1 teaspoon paprika
• 1 teaspoon thyme leaves, dried
• 1/2 teaspoon curry powder
• 1/2 teaspoon marjoram leaves, dried
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon rosemary leaves, crushed
• 2 tablespoons kosher salt
• 2 tablespoons turbinado sugar
• 2 teaspoons garlic powder

Instructions

1. Add all ingredients in a small bowl and blend well. Season chicken or poultry liberally, prior to grilling over Kingsford® charcoal. Store the remaining dry rub in an GLAD® food storage container at room temperature.