Fragrant Dry Spice Rub

Published July 1, 2000.

Why this recipe works:

Our ideal grill-roasted chicken would have a deeply smoky flavor, crisp mahogany skin, and tender, juicy meat. To achieve that ideal, we brined the chicken and coated it with a flavorful spice rub. We then cooked the chicken in the middle of the grill, where it wouldn’t burn but would receive… read more

Our ideal grill-roasted chicken would have a deeply smoky flavor, crisp mahogany skin, and tender, juicy meat. To achieve that ideal, we brined the chicken and coated it with a flavorful spice rub. We then cooked the chicken in the middle of the grill, where it wouldn’t burn but would receive ample heat. Adding soaked wood chunks gave our chicken maximum smoky flavor.

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Makes about 1/2 cup

This rub was developed by grilling experts John Willoughby and Chris Schlesinger. It is especially suitable for chicken.

Ingredients

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