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(Cut chickens in quarters, leave the skin on.)
1/4 cup sugar
1 tablespoon salt
2 tablespoons mild chili powder
1 teaspoon ground cumin
1 teaspoon oregano
1 teaspoon coriander
2 teaspoons dry mustard
1-1/2 teaspoons seasoned salt
1-1/2 teaspoons garlic powder
2 teaspoons ground ginger
2 teaspoons fresh ground pepper
Loosen the skin on the chicken pieces, and put a generous amount of the combined spices under the skin, then sprinkle generous all over the chicken, both sides. Cover and refrigerate at least 4 hrs, the longer the better. Start up the grill and cook until done. Also good on pork.
Sweetnicks’ Note: The rub makes enough for 2 whole chickens. I used it for about 10 chicken thighs instead. I also made a few slight changes to the rub mix.