Spice-Rubbed Grilled Chicken
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Everyday Food, July/August 2006
- Yield Serves 4
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Ingredients
- 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
Directions
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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.
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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.
Click on the words "all purpose spice rub" for the recipe (in blue).
What kind of "All purpose spice rub does one use on the grilled chicken?"