4 bone-in chicken breasts, with skin, 3 pounds total
2 to 3 tablespoons vegetable oil, plus more for grates
1/4 to 1/3 cup All-Purpose Spice Rub (See Below)
All-Purpose Spice Rub
1/3 cup coarse salt
1/4 cup packed light-brown sugar
1/4 cup paprika
2 tablespoons ground black pepper
2 tablespoons dried oregano
1 tablespoons dried, ground thyme
1/2 tablespoon cayenne pepper (optional)
In a small bowl, combine all the ingredients, using your hands to break up the sugar. Store in an airtight container, away from heat and light, up to 6 months.
1. Place chicken in a shallow baking dish. Carefully slide fingers under skin to loosen it from the meat. Rub chicken all over with oil. Season with All-Purpose Spice Rub both under and over skin, patting in gently. Proceed to step 2 right away, or cover chicken and let rest for up to 24 hours. Cover and refrigerate if resting longer than 30 minutes.
2. Heat grill to medium-low. Oil grates; grill chicken, covered, turning frequently to prevent charring, until an instant-read thermometer inserted in thickest part (avoiding bone) registers 175 degrees, about 20 to 30 minutes.
Recipe courtesy of Everyday Food (it has been slightly modified to suit our personal tastes).