1lbchicken thighsbone-in skin-on, you can use breasts, legs and wings too
In a small bowl combine first 8 ingredients.
Using a sharp knife, trim any excess fat from the chicken. Pat chicken dry with a paper towel. Liberally sprinkle rub onto both sides of chicken and press with your fingers so that it adheres to the bird. Place chicken on a platter and transfer to the refrigerator to marinate for at least two hours and up to 8.
Take chicken out of the fridge 15 minutes before cooking.
To Grill: Preheat grill to 375 degrees. Place thighs skin side down for 6 minutes. To prevent flare ups and maximize the flavor of the rub, do not leave grill unattended with skin side down as the drippings can trigger a flare up that may burn the skin. Check the chicken with a pair of grilling tongs after 6-7 minutes -- and see if it's ready to be flipped. If the skin sticks, leave it on for another minute or two before trying to flip it again. Turn the chicken over and continue to cook until the juices run clear -- 10-12 minutes.
For Roasting In An Oven: preheat the oven to 450 degrees. Set a rack over a rimmed baking sheet. Place chicken on rack. Roast for 25-30 minutes, until skin is crispy and browned and flesh is cooked through, but still juicy.
Tent the chicken and let it rest for 5-7 minutes to redistribute the juices in the meat. Serve.
This recipe can easily be doubled or tripled. You can use drumsticks, wings, breasts, or spatchcock chicken -- adjust the cook time accordingly.