Given that it's 40 degrees outside and still wet from the rains, I don't know why I got it in my head that I wanted barbequed chicken tonight, but I did. Probably because it's quick, always a favorite with my family, and leaves us with good leftovers.
My friend David Eichorn, a serious Bay area foodie, shared with me the recipe for this rub several years ago when we were visiting their weekend home in Mendocino.
Shake together in a jar equal parts
It's the secret to David's wonderful roasted chicken, but I've found it works equally as well for barbequed chicken. I just sprinkle it each piece as they grill. The flavor is just right, and it gives the chicken a nice color.
ground black pepper to taste
A few production notes:
I use a gas grill. I know I forfit some taste, but I want to grill when I want to grill, without having to mess with charcol or plan ahead. My life is complicated enough.
I almost always use kosher chicken. It's a little extra money, but I think it's worth it because you can then skip the brining process and still have chicken that is juicy, moist, and tasty.