Rub A-Dub-Dub

Ok, I'll admit this isn't the most glamorous shot of a poor little headless chicken, but boy oh boy was it ever delicious!  I've posted about our wonderful beer-can chicken before ("Give a Chic a beer") and it just keeps getting better.  Joe found an amazing rub recipe in Gourmet magazine a few years ago and we use it over and over, on everything from pork chops (my favorite) to chicken.  It's simple to make (don't let the fairly long list of ingredients scare you away from this one) and will leave you and your guests licking your fingers and begging for more!

WHY DID THE CHICKEN CROSS THE ROAD?  Use this rub on your chicken, pork or other grill specials this summer and you won't believe how finger licking good it is!  We smash this all together in our fabulous Williams Sonoma mortar and pestle.  Here's what you'll need:

• 2‚ tablespoons olive oil
• 2 tablespoons paprika
• 1‚ tablespoons dried oregano, crumbled
• 1 tablespoon minced garlic
• 1‚ teaspoons ground cumin
• 1‚ teaspoons dried hot red-pepper flakes
• 1‚ teaspoons finely grated fresh lime zest
• 1‚ teaspoons kosher salt
• 1/2 teaspoon black pepper