Once a week, we pick up a tray of chicken thighs at Costco and either cook them up on the grill or roast them in the oven. This provides us with 3-4 meals – one for the night we roast them up and the rest in the freezer for a quick meal during the week.

I started to become bored with the “usual” way we seasoned them prior to cooking and went looking for something that did not include a coating of bread crumbs or flour. I came across a series of Spice Rub Recipes. The ones that follow are those that least rely upon a sweetener. Bluntly – the amount of actual sweetener that ends up on each piece of chicken – would not preclude using the real thing.

Preheat your oven to 350̊ F or medium flame on the grill.

Coat each piece with the spice rub and then spray with an olive oil cooking spray to help the spices stick.  I sprinkled some of the spice mixture on each piece, then used my hands to rub the mixture all over each piece.

Roast or Grill the chicken until an instant-read thermometer inserted into the thickest part of the meat reads 165̊ F.

Store excess rub in an airtight container; depending upon the amount of chicken – there will be extra.

I may experiment with using these mixtures the next time we grill a steak or cook a roast in the oven.