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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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  • I don't understand your question. A dry rub still flavors the surface, what do you see a marinade doing in addition?
    – GdD
    Commented Apr 29, 2019 at 10:37
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    Do you want crispy skin? If so, I would avoid the wet marinade.
    – moscafj
    Commented Apr 29, 2019 at 10:57
  • @moscafj That makes sense. Commented Apr 30, 2019 at 4:55

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