Hi folks. I know I haven’t posted in a while… it’s almost like it’s a different year! Hardy har har. Anyway, I don’t know about you but I’m ready to introduce some lighter foods in my diet. Resolution or not, after a month of eating nothing but heavy calorie rich foods (no ragrets) I think it’s time I have some delicious chicken and a bed of greens.

Which is exactly the purpose of today’s recipe. This spice rub is hard to nail down. I call it French Spice, because the herb de Provence flavor really stands out, but, well… it’s a recipe all its own. There are a few ways to prepare this recipe. I’ve made it a few times and I go back and forth between chicken breasts (pictured) and a whole roast chicken. Pro-tip: when roasting any kind of bird, turkey, chicken or otherwise, rub a bit of butter under the skin then apply the spice rub (also under the skin). It helps the flavor really sink into the meat and crisp up the skin. Once you try this, I promise there’s no going back.

There are quite a few ways to serve this chicken, and it’s great for meal prep as well. In the picture I served it on top of some green beans sautéed in bacon grease and red peppers (take the girl out of the south, but you’ll never take the south out of the.. well, you get it) , but it’s also amazing paired with grilled corn. I’ve used it as my protein for some hearty salads as well.

Happy New Year, guys.

Until next time. X

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French Spice Grilled Chicken

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Scale

Ingredients

2 TB ground pepper
1 TB fennel pollen
1 TB garlic powder
1 TB herbes de Provence
1 TB sweet paprika
6 chicken breasts, or 1 5lb whole chicken
2 TB unsalted butter, room temperature (only if using whole chicken)
salt

Instructions

In a small bowl, combine the pepper, fennel pollen, garlic powder, herbes de Provence and paprika.

If using chicken breasts:

Season both sides with salt and then sprinkle the spice rub over them and let sit, covered, in the refrigerator for about 2 hours.
Prepare your charcoal grill, lighting the coals and letting the fire die down until ashy and white.
Grill 5 minutes per side over direct heat, then move to indirect heat and continue cooking until it reaches about 165° F. Let the chicken rest 5 minutes before serving.

If using a whole chicken:

Rub the butter under the skin of the chicken, then continue rubbing the salt and spice mixture under the skin, coating all sides.
Let sit in the refrigerator, covered, for 2 hours.
Prepare your charcoal grill, lighting the coals and letting the fire die down until ashy and white.
Grill over direct heat, about 20 minutes per side, until the skin is nicely caramelized and the thickest part of the chicken reads about 165° F. Let rest 5 minutes before carving and serving.