Grilled spice-rubbed chicken

Serves 4 to 6

You can also use this technique with pork, lamb or beef cuts of appropriate size.

Appropriate number of chicken thighs (bone-in) drumsticks or breasts.

One of our spice rubs

Light olive oil

1. About 30 minutes before cooking, loosen the skin on the meat by running your fingers under the skin.
2. Coat the chicken with oil, then rub with a spice rub, both over and under the skin.
3. Cook immediately or cover and refrigerate for up to 24 hours.
4. Heat the grill to about 400 F. Oil the grill liberally and place the meat on it and close the cover.
5. After about 3 minutes, turn the meat. Reduce heat if necessary to prevent excessive browning or flaring. Suppress flares with a water spray.
6. Turn frequently until golden brown and an instant thermometer registers 160 F for breasts, 180 F. for dark meat.

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