Warm-Spiced Grilled Chicken

• 4 lbs chicken pieces, thighs and breast bone-in

• 1-2 tbsp. kosher salt

• 1 tsp each chili powder & ground cumin

• 1/2 tsp ground coriander

• 1/4 tsp cayenne pepper

• 1 tsp. brown sugar

• 1 tsp each salt and pepper

Pat all chicken pieces dry and sprinkle all over with kosher salt 24 hours before cooking. Through osmosis the meat will tenderize from the inside out, preserve moisture when cooking and retain a crispy skin. An hour before grilling, mix all remaining rub ingredients together in a small bowl. Pat the chicken dry and rub the spice mixture into the chicken. Allow to sit at room temperature for 30-45 minutes before grilling. Heat the grill to medium heat, about 375F. Once ready, grill the chicken on direct heat for 15-20 minutes until the bread meat reads 160F and the thigh meat reads 170F. Remove from heat, place on a platter and cover with aluminum foil for 10-15 minutes to allow for further cooking and for the meat to retain it’s juices.

Serve with Herbed Potato Salad.

Pairs well with a light and fruity summer red, such as an Martinshof Zweigelt or an Elena Walch Schiava.