All-Purpose Spice Rubbed Grilled Chicken

By á-248

Serves 4

Ingredients

• 4 chicken drumsticks and 4 thighs, 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
• 2 tablespoons dried thyme leaves
• 1 tablespoon cayenne pepper (optional)
• Mixed Tomato Salad
• 2 pounds mixed tomatoes, such as red or yellow beefsteak, cherry, grape, and pear
• 3 tablespoons red-wine vinegar
• 3 tablespoons extra-virgin olive oil
• Coarse salt and ground pepper
• 1 bunch arugula (6 to 8 ounces), washed well and dried

Preparation

Step 1

In a shallow baking dish, place chicken drumsticks and thighs. 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.
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, 20 to 30 minutes.
Spice Rub

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.
Mixed Tomato Salad

Serves 4 | Prep Time: 15 minutes | Total Time: 15 minutes

Core beefsteak tomatoes; cut each into 8 wedges. Halve grape and cherry tomatoes; leave pear tomatoes whole.
Make dressing: In a small bowl, whisk together vinegar and oil; season with salt and pepper. In a large bowl, toss arugula with half the dressing. Divide arugula and tomatoes evenly among four serving plates; drizzle tomatoes with remaining dressing. Serve immediately.