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Spice-Rubbed Grilled Chicken

After applying the rub, you can either grill chicken immediately or let it sit and develop more flavor. Serve with Mixed Tomato Salad if desired.

  • Servings: 4
  • Yield:
Spice-Rubbed Grilled Chicken

Source: Everyday Food, July/August 2006


  • 4 chicken drumsticks and 4 thighs (3 pounds total)
  • 2 to 3 tablespoons vegetable oil, plus more for grates
  • 1/4 to 1/3 cup All-Purpose Spice Rub


  1. Place chicken drumsticks and thighs in a shallow baking dish. Carefully slide fingers under skin to loosen it from the meat. Rub chicken all over with oil. Season with All-Purpose Spice Rub both under and over skin, patting in gently. Proceed to step 2 right away, or cover chicken and let rest for up to 24 hours. Cover and refrigerate if resting longer than 30 minutes.

  2. Heat grill to medium-low. Oil grates; grill chicken, covered, turning frequently to prevent charring, until an instant-read thermometer inserted in thickest part (avoiding bone) registers 175 degrees, 20 to 30 minutes.

Reviews (2)

  • mindy154 24 Aug, 2008

    Click on the words "all purpose spice rub" for the recipe (in blue).

  • MacClain 23 Aug, 2008

    What kind of "All purpose spice rub does one use on the grilled chicken?"

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