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.
No. #1
Coriander seeds, dried lemon peel and ground ginger.
No. #2
Cumin seeds, smoked paprika and chipotle chile powder.
No. #3
Dried oregano, dried orange peel and granulated garlic.
No. #4
Fennel seeds, dried orange peel and onion powder.
No. #5
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.
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