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

If using chicken breasts:

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

If using a whole chicken:

1. Rub the butter under the skin of the chicken, then continue rubbing the salt and spice mixture under the skin, coating all sides.
2. Chill in the refrigerator, covered, for 2 hours.
3. Prepare your charcoal grill, lighting the coals and letting the fire die down until ashy and white.
4. 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.
5. Rest 5 minutes before carving and serving.