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 sweet smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 pinch sugar
- Combine 2 tablespoons sweet smoked paprika with 1 teaspoon each onion powder, salt and pepper and a pinch sugar.