One real simple way to get creative in cooking is creating your own spice rubs for meats. I don’t have an exact recipe, but I have a favorite type that I use on chicken, pork and seafood. Most of the year I use a lot of lemons and limes in cooking since the citric acid prevents some foods from turning from oxidation and usually brightens the flavor of whatever you are making. To me it is a total waste to discard all of those fantastic citrus peels, especially since they make a fantastic base for a citrus rub. Zest your favorite citrus fruits (u usually end up with lemons, limes and oranges), spread evenly on a paper towel and allow to dry for 1-2 days. Once dried, grind them up in your mortar and pestle until you have a somewhat fine citrus powder.
From here, add your favorite spices to finish the rub. I always include kosher salt, ground pepper and smoked paprika. From here be creative, My usual rub includes the addition of Garlic powder, onion powder, cayenne pepper, a little brown sugar, and a few dried herbs like parsley, oregano or thyme. This rub can be stored in your refrigerator for 3-4 months.
For chicken, soke in a brine overnight. Remove from brine and allow the chicken pieces to dry off at room temperature for 15-20 minutes. Rub liberally on both sides and grill. I ALWAYS grill chicken at a low temperature (around 235) with an indirect heat setup on my Big Green Egg, with a single piece of hickory or pecan wood for a smoky flavor and cook until an instant read thermometer reaches 165. Pairs well with grilled summer vegetables (especially squash, leaks and Bok Choy . When grilling the vegetables I brush lightly with olive oil, sprinkle with rub and cook over direct heat until desired doneness is reached.
Extemporary Eats 