We use this on anything. It is our favorite.

DRIVE YOUR NEIGHBORS NUTS GRILLED CHICKEN
Recipe By: Terry Ward
Servings : 8

Cut chickens in quarters, leave the skin on.

MIX TOGETHER:
1/4 cup sugar
1 tbsp salt
2 tbsp mild chili powder
2 tbsp hot chili powder ( I used Gebherts)
1 tsp ground cumin
1 tsp Mexican oregano
1 tsp coriander
2 tsp dry mustard
1 1/2 tbsp minced lemon zest ( I used dried-purchased)
1 1/2 tsp onion salt
1 1/2 tsp garlic powder
2 tsp ground ginger
2 tsp fresh ground pepper

Loosen the skin on the chicken pieces, and put a generous amount of the combined spices under the skin. Then sprinkle generous all over the chicken, both sides. Cover and refrigerate at least 4 hours, the longer the better.

WHEN READY TO COOK:
Start up the grill, cook and smoke until done. Use a little pecan, apple or whatever wood to get the smoke going. The rub is enough to do 2 chickens. Also good on pork!

NOTES : Serve with Bourbon Baked Beans, boiled corn, and Baked Potatoes for a Crowd

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Here are a couple more good ones.

CHILI-RUB CHICKEN
Source: Houston Chronicle
Servings: 6

2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons ground sweet paprika
1/2 teaspoon cinnamon
1/4 teaspoon cayenne
1 teaspoon salt
1 teaspoon grated fresh ginger
2 tablespoons fresh lime juice
3 tablespoons olive oil
4 cloves garlic, minced
1 jalapeno pepper, seeded and minced
3 pounds chicken pieces or boneless breasts

Combine all ingred. except chicken; mix well. (The rub can be made in advance, covered and refrigerated up to a week.)

Rub chicken pieces well with mixture and place in zip-top bag or in a bowl. Refrigerate several hrs. or overnight.

WHEN READY TO COOK:
Prepare grill using indirect med. heat. Grill chicken with lid closed, turning after 15 min. Cook until juices run clear, about 15 more minutes. Let stand 5 minutes. before serving.

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SPICE PASTE FOR STEAK
Source: Two Hot Tamales
Servings: 4

1 tablespoon cracked black pepper
1 tablespoon ground white pepper
1 tablespoon coarse salt
4 cloves garlic, minced or pressed
1 1/2 teaspoons mustard seeds, cracked in mortar
1 1/2 teaspoons dried Mexican oregano
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon dried crushed red pepper
1/4 cup olive oil
4 (6 oz each) beef tenderloin steaks

Combine all ingredients but steak in small bowl. Rub mixture over both sides of steaks. Cover and refrigerate at least 1 hour. up to overnight.

WHEN READY TO COOK:
Prepare barbrcue or preheat broiler. Grill or broil to desired doneness, about 4 minutes per side for med-rare.