Simon & Garfunkel Chicken

Simon & Garfunkel Rub is an herb-based rub that is great on chicken. It allows the ­natural flavors to shine. This is my favorite weeknight chicken recipe, and I never get tired of it.

Makes 3 or 4 servings

Takes 1 or 2 hours to dry brine and 30 to 40 minutes to cook

1. Prep. Buy cut-up chicken or cut it up yourself. Cut the backbone out of the chicken and then cut the bird into six parts: breasts, wings, and drum-with-thigh combo. Sprinkle the chicken with salt and dry brine in the fridge for 1 to 2 hours. Then dampen the chicken parts with a little water and gently work the rub into the meat.

2. Fire up. Set up the grill for two-zone cooking and shoot for about 325°F on the indirect side.

3. Cook. Place the chicken parts on the indirect side, skin side up, and close the lid. Let them get nice and brown on the bottoms, but check to make sure they’re not burning. You probably won’t need to flip them. When the meat hits about 145°F, move them over high direct heat, skin down, with the lid up. Flip every minute or two so both sides get good and dark, but don’t allow them to burn. As the white meat pieces hit 160°F and the dark meat pieces hit 165°F, move them back to the indirect heat side to wait for the others to finish.