• 1 5# Whole Chicken or 5# Chicken Pieces – we like thighs
  • 6 cloves garlic
  • 1/2 tablespoon dried oregano
  • 1-1/2 tablespoon paprika
  • 1/2 tablespoon smoked paprika
  • 1 tablespoon ground cumin
  • 1 tablespoon freshly ground black pepper
  • 1/4 cup soy sauce
  • 3 tablespoon vegetable oil
  • 1/4 cup white vinegar

1. Whirl all of the ingredients (except the chicken) around in a blender or food processor until smooth. It should look like a thick paste.

2. With your hands, smear the wet rub over the entire chicken — everywhere! Slip some underneath the skin if you don’t mind getting that friendly with the chicken.

3. Preheat the oven to 450* or light your grill and get a nice fire going. Let the bird sit out at room temperature for about 30 minutes before cooking. Roast until done – 45 minutes for pieces, about 90 minutes for a whole chicken, or grill until 160*

Serve with the dip. Goes great with corn on the cob and baked potato.