I know that some people on here are grilling gurus, I am not one of them. Is it okay to do a rub on chicken then refrigerate? I’m doing a couple of rubs and trying to prep up for dinner, already have other bird marinating. I always hammer out my breasts, then usually marinate in frig, then cook later. Been putting onion on the grill per @Ikii, but things still seem to stick a little. Probably going back to oil tonight.
It’s skinless chicken breasts, just got done trimming the fat off. Nothing fancy, just chicken.
There’s nothing wrong at all with refrigerating after a rub. You won’t the meat to sit for awhile after applying rub. When smoking it’s usually recommended to coat the brisket or pork butt in mustard and then apply rub. You don’t taste the mustard and it helps the rub stick. You then let it sit for awhile. I don’t always use the mustard but do on occasion.
With most meat it will automatically release from the grill grates when that side of it is done. Once the natural juices and grease come out it usually keeps it from sticking. I’m not sure if this applies to all though. Breasts don’t have near the fat as other meats so oiling the grates probably doesn’t hurt.
I good marinade that I like using for chicken breasts is the Lawry’s Teriyaki marinade. It makes the chicken breast so tender and gives great flavor. You only have to marinate for like 30-60 minutes. It’s really good.