Last weekend, I decided to make some chicken. This is normally a good indication that I'm burnt out of pork, beef, steak, burgers, and brats and doing chicken for something different. So I followed the instructions here for Simon and Garfunkel Chicken. I was interested because of some new techniques that I hadn't tried before (or not on chicken). Plus, I wanted to see if the S&G rub was as good as he mentioned. The chicken turned out excellent. My daughter took one bite and said, "this is REALLY good dad!" It was really juicy on the inside and nice and brown on the outside. It ended up tasting a lot like rotisserie chicken that I had in beer gardens in Germany (i.e. best chicken ever). The techniques that I was working on were: - dry brining chicken - reverse searing the meat (I've done this with steaks and burgers, but not chicken). - Finding a non-BBQ based chicken coating that interests me on the grill. He recommends that you cook it with the skin ON to get a nice crispy outside. I did half and half (legs with skin ON, thighs with skin OFF). I never did taste one of the legs (kids gobbled those up quickly), but the chicken thighs were excellent even without the skin if you want to save on some calories. I also washed the chicken after dry brining (as suggested), but then dried it off and sprayed it with olive oil prior to the S&G seasoning to help crisp the meat and skin a bit more. Yes, I will be making this again... (said by a guy for whom chicken on the grill is a low priority)