I guess it was about three tablespoons of mayo... enough to put a good layer on the bird. I didn't measure the rub, just sprinkled on a good coating... it might have been two to three tablespoons or so. I didn't put the mayo under the skin, just on top. Although USDA says you can cook thighs to 165, my bride prefers it more done, hence the higher temperature. The breasts were still very moist.