For F&W's September issue dedicated to all things chicken, superstar chef Michael Symon shared his favorite spice mixes.
To make each dry rub, toast 2 tablespoons of each ingredient in a small skillet over moderate heat until fragrant. Transfer to a mortar and let cool, then coarsely crush.
Coriander seeds, dried lemon peel and ground ginger.
Cumin seeds, smoked paprika and chipotle chile powder.
Dried oregano, dried orange peel and granulated garlic.
Fennel seeds, dried orange peel and onion powder.
Pink peppercorns, dried rosemary and granulated garlic.
TO USE: Season the chicken with salt and pepper, then rub and chill for 4 to 8 hours before roasting or grilling.