Published July 1, 2002.
Make-ahead spice blends provide deep flavor with little effort.
Purchased spice rubs are expensive, and many of them are either dull tasting (little fresh spice flavor) or overpowering (too much salt).
We set out to create savory, robust mixtures of spices and herbs that would promote the development of deeply browned crusts filled with complex, concentrated flavors.
For the sake of speed and ease, choose pre-ground spices (the dry heat of a grill will toast the spices right on the chicken), and add only a modest amount of salt. Pre-ground spices also have excellent sticking power.
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