How to Make It
Combine all ingredients in a bowl and whisk until evenly blended. If using fresh lemon zest instead of powder, add it last and mix quickly. The rub should have a warm, earthy aroma with a hint of citrus.
Transfer to an airtight jar and let it rest for at least 30 minutes before using. The dried herbs need time for their oils to mingle with the smoked paprika. After resting, the flavor is more unified when it hits the chicken. If made with dried ingredients only, it'll keep for up to 3 months.
How to Use It
For whole chicken: Pat dry and apply about 2 tablespoons of rub all over, including inside the cavity. Work the rub under the skin on the breast and thighs for deeper seasoning. Grill indirect at 350 degrees until the thigh reaches 165 degrees.
For chicken thighs and drumsticks: These are the best cuts for this rub. Apply about 1 teaspoon per piece, pressing into the skin. Grill skin-side down first over medium-high heat until the skin is crisp, then move to indirect heat to finish.
For chicken wings: Toss wings with a drizzle of olive oil and 1 tablespoon of rub per pound. Grill over medium heat, turning every 5 minutes, until the skin is crispy and the internal temperature reaches 165 degrees.
For turkey: Scale up the amounts. A whole turkey needs about 1/4 cup of rub. Apply under the skin and over the surface 12 to 24 hours before cooking for the best results.
The Right Smoke
Poultry takes on smoke flavor faster than red meat, so use a lighter wood. Apple, cherry, or pecan are ideal. Avoid mesquite or heavy hickory for chicken. They can overpower the delicate flavors in this rub.