3 Bold Chicken Rubs from Around the World

Assorted Spices

Big flavor, no marinade required—just rub, rest, and roast or grill.

If you’ve got chicken and 5 minutes, you’ve got dinner that tastes like you spent all day. Dry rubs are one of my favorite ways to season chicken—especially when grilling or roasting—because they’re quick, flavorful, and easy to tweak depending on what you’re in the mood for.
 
These three rubs bring serious global flavor: one rooted in smoky North Africa, one bright and lemony from the Middle East, and one that’s all about authentic Jamaican Jerk heat. Each is punchy, aromatic, and dead simple to pull off. Let’s get into it.

🔥 1. Authentic Jamaican Jerk Rub

This is not your sweet “BBQ jerk chicken” nonsense. This is bold, peppery, herby, and deeply aromatic—exactly what jerk should be. Built on allspice, thyme, and Scotch bonnet-level heat, this dry rub is an absolute beast on the grill, especially with dark meat.
 
What’s in it:
  • 1 tbsp ground allspice
  • 2 tsp dried thyme
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • ½ tsp cayenne (or more if you’re feeling brave)
  • Optional: pinch of ground clove or nutmeg
Bonus move: Add ½ tsp Scotch bonnet powder if you can find it (or a crushed dried chili for heat)
 
How to use it:
Rub it all over chicken thighs, drums, or bone-in breasts. Let it sit at least 1 hour—or overnight for the real deal. Grill over indirect heat to keep that spice crust from burning. Serve with coconut rice and a cold Red Stripe.

🌶 2. North African-Inspired Harissa Spice Rub

orth African-Inspired Harissa Spice Rub

This one’s smoky, spicy, a little sweet, and just complex enough to make people say “what is that flavor?” It’s a dry take on harissa paste, and it pairs beautifully with grilled chicken legs, spatchcocked birds, or even wings.
 
What’s in it:
  • 1 tbsp smoked paprika
  • 2 tsp ground cumin
  • 1½ tsp ground coriander
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • 1 tsp chili powder (or Aleppo pepper, if you’ve got it)
  • ½ tsp caraway seeds, ground
  • ½ tsp cinnamon
  • 1 tsp brown sugar (optional, for balance)
How to use it:
Great on anything grilled or roasted—especially whole chicken or thighs. Serve with couscous, roasted carrots, or a yogurt-herb sauce.

🍋 3. Middle Eastern Lemon-Herb Rub

If you’re after bright, herby, and totally grill-friendly, this is your jam. Think za’atar vibes without going full sumac. The lemon zest wakes everything up, and it’s especially good on skin-on breasts, skewers, or grilled half-chickens.
 
What’s in it:
  • 1 tbsp dried oregano
  • 1 tbsp dried parsley
  • 1 tsp crushed rosemary 
  • 1 tsp garlic powder
  • 2 tsp lemon zest (or 1 tsp dried lemon peel)
  • 1 tsp ground cumin
  • 1 tsp kosher salt
  • ½ tsp turmeric
  • ½ tsp black pepper
  • Optional: pinch of sumac or coriander
 
How to use it:
Try it on boneless thighs, or rub down a spatchcocked chicken before roasting. Serve with lemon rice, grilled zucchini, or tucked into warm flatbread with a squeeze of lemon and yogurt.

🔪 Pro Tips for Chicken Rubs That Slap:

Pat chicken dry first. 
Moisture prevents that beautiful crust from forming.
 
Let it sit. 
At least 30 minutes is ideal, but overnight? Even better.
 
Indirect heat is your friend. 
Especially for spice-heavy rubs—prevents burning while still getting that crispy char.
 
Toast & grind your whole spices. 
Cumin, coriander, caraway, and fennel seeds come alive with a quick toast in a dry pan before grinding.
 
Rub dried herbs between your fingers. 
Oregano, thyme, rosemary—wake up those oils and watch the flavor pop.

Batch It, Store It, Love It.

All three rubs can be scaled up and stored in airtight jars for quick weeknight meals or last-minute grilling. Chicken doesn’t have to be boring. Shake on some flavor, and let the rub do the heavy lifting.
 
Got a favorite rub of your own? Tag me @The_SmallTownChef—I’m always looking for a new flavor trip.
 
As always, reach out to The Small Town Chef with any questions or comments. We look forward to hearing from you.

Copyright © 2025 The Small Town Chef - All Rights Reserved.
 
 



Location: Northampton, PA, USA

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