For many years we spent some portion of the winter on the island of Anguilla. Its motto was tranquility wrapped in blue. Whenever we arrived at the small customs house we were always told "Welcome to paradise". It was not an exaggeration. Our first trip there was for 5 nights, our last was for 3 weeks. One thing we loved most about the island was the food. Aside from superb fine dining options there were numerous roadside grills and some beach shacks that provided the best grilled chicken or ribs with a wonderful dry rub. My many attempts to get the recipe failed except for numerous references to McCormicks seasoned salt. I decided to try to create my own. It is pretty good, but not as good as my memory of it on Anguilla. But it is impossible to compete with treasured memories.
My favorite use of the rub is to smear it all over a roasting chicken and to put it on a charcoal grill. I set up the grill with a pile of charcoal on either side and a tray made from tin foil in the center. When the grill is hot I place the chicken in the center, cover the grill and let it cook. The time depends on how hot the grill gets and how long the chicken has had outside the fridge. I think I left it on for about 90 minutes and then let it rest for about 10 before carving into it.
For the rub I mixed
1 tsp brown sugar
2 tsp paprika (I used half smoked half regular but use what you have)
1 tsp cumin
1 tsp salt
1 tsp herbs de Provence (or use any mixture of thyme, rosemary, oregano or just what you have on hand)