Instructions: Place the dry herbs and spices into a spice grinder and process until you have a grainy powder. In a small bowl, add the remaining ingredients to the powder and mix with a fork until you have a thick paste.

Place the chicken pieces on a plate and score slightly. Slather the pieces with the paste, cover with plastic wrap and marinate overnight refrigerated.

To cook, shake off extra seasoning and brush the chicken pieces with oil. Place on a grill or in the broiler at 500-degrees. Cook until the juices run clear, turning often, about 1/2 hour to 40 minutes. Serve hot.

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