Dry rubsare great with chicken legs.The combination of darkmeat and spices formsa nice crust as the legsgrill. Dry rubs are alsoideal when youre short ontime, punching up flavorimmediately without thelengthier time required formarinating or for preppingseasoning pastes. Plan on1/4 cup dry-rub mixture toseason 8 chicken legs.
Makes: 8 servings
- 2 tablespoons five-spice powder
- Salt and pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon brown sugar
- Combine 2 tablespoons five-spice powder, 1 teaspoon each salt and pepper and 1/2 teaspoon each onion powder and brown sugar.