Always wash your hands after you handle raw chicken since it contains bacteria that could lead to food poisoning.
You don’t need to use olive oil with your dry rub if you don’t want to. If you don’t have olive oil, you can use any vegetable oil to help the dry rub stick.
Avoid touching the chicken with the spoon you use to scoop if you want to save the dry rub later. Otherwise, you’ll contaminate the dry rub and you’ll need to throw it away.
Always try to keep one of your hands clean so you don’t accidentally contaminate other surfaces in your kitchen with bacteria. You can leave the rub in a 1⁄8 in (0. 32 cm) crust on the meat, which will help lock in moisture so your chicken tastes juicier.
You can also use resealable plastic bags to store your chicken. Avoid wrapping your chicken in plastic wrap, since the wrapping could remove some of the rub from the meat.
You can buy premixed all-purpose rub from your local supermarket or grilling specialty stores.
Herbal dry rubs work great for Italian dishes.
Use only a little dry rub at first so you don’t make your chicken too spicy.
