Categories: Chicken, Side Dish, Summer

Ingredients

• RUB:
• 1 tablespoon black pepper
• 2 tablespoons cumin
• 2 tablespoons chili powder
• 2 tablespoons brown sugar
• 1 tablespoon white sugar
• 1 tablespoon oregano
• 4 tablespoons paprika
• 2 tablespoons salt
• 3 tablespoons garlic powder
• 1 tablespoon celery salt
• CHICKEN:
• 4 to 6 pieces boneless chicken thighs or breast halves
• Barbecue sauce (for dipping)

Directions

1. Pour all the spices into a sandwich-size sealable plastic bag. Shake well. This mix can be stored at room temperature in the sealed bag for months — and it makes enough rub to cover approximately 5 1/2 pounds of chicken.
2. To prepare your chicken, place a piece of chicken and 2 tablespoons of the rub (for a milder flavor, use less rub) in a gallon-size sealable bag. Give the bag a shake to cover the piece with the powder. Repeat, adding chicken and rub and shaking until all the chicken is in the bag and uniformly covered. (For a more intense flavor, refrigerate the bag of chicken for up to 1 hour before grilling.)
3. Grill the chicken over medium heat, on a covered grill, about 5 to 7 minutes per side or until the meat is no longer pink on the inside. Arrange the pieces neatly on a dinner plate and cover tightly with aluminum foil. Let sit for at least 10 minutes (very important!). Serve with barbecue dipping sauce.

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