Classic Rotisserie Chicken Rub

Ingredients

2 tsp salt (kosher or seasoned salt)

1½ tsp paprika (sweet or smoked)

1 tsp garlic powder

1 tsp onion powder

1 tsp dried thyme

1½ tsp dried oregano

½ tsp ground sage (adds poultry-herb aroma)

½ tsp black pepper

½ tsp white pepper (optional, for depth)

½ tsp cayenne pepper (optional, for mild heat)

1 tsp brown sugar (for subtle sweetness and color)

Optional extras:

1 tsp ground coriander or celery seed (used in some deli-style blends)

MSG (Monosodium C, tamate) - common in commercial seasoning mixes for umami boost

Directions

Mix all ingredients in a bowl.

Rub generously under and over the skin of the chicken.

Optional step: Combine with olive oil, melted butter, or a bit of lemon juice to make a paste.

Let it marinate for a few hours (or overnight) if possible before roasting or using on a rotisserie spit (up to 24 hours).

Notes

Recipe for 1 large chicken.

Cooking temperature 75deg for breast, 80-90deg for legs and wings.