Cook What you Eat!

Spice Rubbed Chicken


2 teaspoons whole coriander seeds

2 teaspoons whole cumin seeds

2 teaspoons whole black peppercorns

6 cardamom pods, remove the seeds and discard the pod

4 dried chilis

4 allspice berries

4 whole cloves

4 dried rose hips

1 tablespoon curry powder

1 tablespoon ground cinnamon

1 tablespoon ground sumac

2 teaspoons ground ginger

1 1/2 teaspoon freshly grated nutmeg

1 teaspoon ground fenugreek

8 cloves of garlic mashed to a paste

salt to taste

2 chicken halves

                                                           Put It Together

Heat the coriander, cumin, peppercorns, cardamom, chiles, allspice and whole cloves in a skillet until toasted but not burned. Remove the spices from the skillet and, once cool, put them in a spice grinder and grind to the consistency of ground black pepper. Mix all the spices, garlic and salt in a bowl. Add the chicken and toss to coat. Wrap the chicken in saran wrap and put in the refrigerator over night.

                                                            Time to Cook

Start your coals and for indirect heat using a plate setter or push them to one side of the grill to "bank" them placing the chicken halves on the other side of the grill. If your are using a gas grill set one half of your gas grill to high and place the chicken on the other half that is off. Grill for about 20-25 minutes per side, until 165f (74c) flipping only once. Let rest for 15 minutes and serve.