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A delicious, fresh tasting rub with a blend of rench spices, perfect for grilled chicken.

French Spice Grilled Chicken


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

  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 let sit, 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. Let the chicken 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. Let sit 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. Let rest 5 minutes before carving and serving.