Applying a wet rub/marinade after a dry rub for chicken?
I recently cooked some chicken with a dry "brine"/"rub" of Indian spices and salt to great results. It was crispy and moist.
My question is: is it worth it to apply a wet marinade after a dry "brine"?
My understanding is that a dry rub seasons meat from the inside, as the salt is pulled into the meat via osmosis when it draws water out. A marinade, by contrast, is a surface level treatment.
Combing the two, I could salt a piece of chicken (or other meat), and then apply a Chipotle marinade or a Teriyaki marinade, and then pan-fry. Does this result in the best of both worlds? Even if the internal salt is pulled out, hasn't it already denatured the proteins to lock the moisture in?
I also used dry rub and dry brine interchangeably since mine included salt. Is this okay?
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Can you dry rub then marinade?
You can use dry rubs and marinades to take your grilling to the next level. Put down the hot dogs. It's time to challenge yourself at the grill! You've found the right grill, the best steaks for grilling and now you need to deliver the flavor.How long do you leave dry rub on chicken?
Dry rubs work better with time but you can leave the dry rub on chicken for as little as 30 minutes or as long as 24 hours. The flavor will deepen and become more intense the longer you leave it on the chicken so be aware of the seasonings you're using if you're sensitive to spice.Can you turn a dry rub into a wet rub?
Up your grilling game with The Ultimate BBQ Rub: a mix between a marinade and dry rub - it's a wet rub. Adding just a little oil and lime juice to the spices makes a flavorful paste that really sticks to the meat. It's great for pork, chicken, beef, and seafood!How do you keep a dry rub chicken moist?
Olive oil helps the dry rub adhere to the meat so it's less likely to fall off while you're cooking it. Put a coin-sized amount of olive oil on the chicken and spread it evenly across the sides of the chicken. Only use a small amount of olive oil, or else the dry rub will run off the meat and you'll lose the flavor.Marinade VS Dry Rub comparing the two.
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