All-Purpose Spice Rubbed Grilled Chicken
Aug 28, 2011
- Servings
- Serves 4
- Course
- Entree
Ingredients
- 4 chicken drumsticks and 4 thighs 3 pounds total
- 2 to 3 tablespoons vegetable oil plus more for grates
- 1/3 cup coarse salt
- 1/4 cup packed light-brown sugar
- 1/4 cup paprika
- 2 tablespoons ground black pepper
- 2 tablespoons dried oregano
- 2 tablespoons dried thyme leaves
- 1 tablespoon cayenne pepper (optional)
Instructions
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Spice Rub: In a small bowl, combine all the ingredients, using your hands to break up the sugar. Store in an airtight container, away from heat and light, up to 6 months.
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In a shallow baking dish, place chicken drumsticks and thighs. 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.