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?