Another kitchen staple: Herb rub for chicken

Yep—we're still in the kitchen. Then I promise I'll shut up about food for a little while. Maybe.

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

Bell's Seasoning mix



garlic powder

kosher salt

ground black pepper to taste

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.



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.