Cousin Mike's Dry Rub Dark Quarters

How we make it.

6 bone-in, skin-on chicken legs
6 bone-in, skin-on chicken thighs
2 teaspoons Tony Chachere's Creole Seasoning
1 teaspoon kosher salt
1 tablespoon extra virgin olive oil

Place chicken in a large bowl or pan and sprinkle each piece on both sides with Tony Chachere's, salt and olive oil, tossing to combine. Heat grill to medium high and place chicken over direct heat, turning every 5-7 minutes until cooked through to internal temperature of 165 degrees. Set aside to cool for 10 minutes before serving. 

Why we make it.

We make it because, baby, I need my chicken legs. In the summertime grill is king. I savor the months when sending my husband outside with a plate of seasoned meat is the end of my dinner efforts. Grilled food tastes better. It cleans up better. Dinner is better on the grill. And when it comes to chicken, we are dark meat people. There's more fat, more flavor and we prefer to gnaw the skin-covered meat off the bone. Half me a chicken? I'll just leave the white quarter. Debone me a chicken? You better be mincing it with mayonnaise. Skinless chicken? Why would you do it. In our house we buy bone-in, skin-on legs and thighs, dry season, toss in oil and chargrill crispy. We do this in bulk to store in a big ceramic bowl in the fridge all week. Most summer weekdays around 11 a.m. you'll find me standing at the counter chowing on chicken legs without a plate, wiping grease from my face like Henry VIII. That's why we make it.