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| Recipe History: |
If you love Dean Spiker's "Charcoaled Chicken", you'll also love Gary's "Grilled Chicken". Be prepared to enjoy a crispy skin and a savory, aromatic flavor that permeates every bite. |
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| Ingredients: | 1 1/2 cup firmly packed brown sugar 2 1/2 tsp ground coriander 2 1/2 tsp ground cardamom 1 tsp ground cinnamon 1 tsp onion powder 2 tsp garlic powder 1/2 tsp red pepper seeds salt and pepper, to taste 8 chicken leg quarters |
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| Directions: |
Combine all dry ingredients in a bowl. Mix well. Cover chicken with this fragrant rub (both under and on the skin). Store in fridge at least eight hours or overnight (the longer, the better). Grill over charcoals until chicken is done. |
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