We’re spending Labor Day in the city, getting ready for the impending onslaught of the school year. But if I had my druthers (that is a real word, isn’t it?), I would be spending my three-day weekend upstate, in the close vicinity of our friend’s state park grill enjoying some delicious barbeque chicken outdoors under the arbor.
To this already sublime meal, I would add a pan of piping-hot cornbread, a farewell-to-summer platter of corn on the cob, and an arugula salad. Oh, to be upstate in the summertime! Luckily, we enjoyed such a meal around the 4th of July, so I can live on the memories.
The key to this BBQ chicken is in the spice rub my friend, Jennifer, makes, and she was kind enough to share her recipe with me, and I, in turn, with you. If you are staring down a platter of raw chicken right now and wondering what to do with it, I’m here to help.
The beauty of this recipe is that it is made up of ingredients you almost surely have in your spice cabinet – nothing fancy, no exotic ingredients that will necessitate field trips to the outer boroughs.
You can mix it up in a matter of minutes and keep it on hand almost indefinitely. That’s what I did yesterday as a hopeful gesture that outdoor grilling would somehow make its way into my weekend. If not, there is always next year. Happy Labor Day!
1/4 c. Brown Sugar
2 T. Chili Powder
1T. Ground Cumin
1/2 t. Cayenne Pepper
1 T. Garlic Powder
3 t. Dried Mustard
2 t. Salt
2 t. Black Pepper
Combine ingredients. Put in Jar. Shake well. Rub on Chicken. Grill. Be Happy.