• Yield: Serves 4



1. Put the rub into a large bowl and add the chicken pieces. Cover and marinate for 2 to 4 hours in the refrigerator, turning occasionally.

2. Build a charcoal fire or preheat a gas grill. Remove the chicken from the refrigerator and place the pieces, bone side down, in the center of the cooking grate. You do not need to turn the chicken pieces while they cook.

3. Grill-roast until the thigh meat registers 180°F and the breast meat near the bone registers 165°F (if you cut up chickens). If you don't have a meat thermometer, cook until it is no longer pink inside and the juices run clear when pierced. Remove and let sit for 10 minutes before serving. Serve with the lime wedges.

Grilling Method: Indirect/Medium Heat

From Soaked Slathered & Seasoned: A Complete Guide to Flavoring Food for the Grill by Elizabeth Karmel (Wiley). Copyright 2009, Elizabeth Karmel. From the August 15, 2009 episode.

Elizabeth Karmel is the executive chef of Hill Country Barbecue Market in New York City and Washington, D.C., and New York City's Hill Country Chicken. She writes for publications including Saveur and Better Homes & Gardens, and appears regularly on three network morning shows. She also writes a bi-monthly column for the Associated Press called "American Table." She is the author of three cookbooks and the founder of GirlsattheGrill.com.