We are working on a 4th cookbook, and if you follow us on Instagram, you can see lots of fun “teasers” as we work on the book! We haven’t really officially announced the book, and what it’s about, but don’t worry… the announcement is coming, and I’ll just say that you will NOT be disappointed. We can’t wait to share all the details with you! Sometimes when working on a cookbook, it’s really easy to get sick of your own food, or cooking for that matter. In fact, for weeks I hated all food, everywhere. Wanted nothing to do with anything, just from cooking so much. I made the mistake of posting a goofy status about it on Facebook, which resulted in my SIL texting me to say “maybe post a picture of you drinking, so people stop thinking you are pregnant.” Oops. Well, I don’t drink, so that was no help. Sorry friends and family (mostly family). I’m not pregnant. Anyway, my point is that when working on a cookbook, it’s really hard to make daily meals, so I get really excited when I’m actually inspired to make a non-book-recipe meal! We really love chicken thighs. They are probably our favorite cut of chicken, but they have to be skin-on. Definitely skin-on. Crispy chicken skin is just the best. We usually bake them in the oven with just salt on the skin, because when you cook all your meals from scratch every single day, you really need simple. Since I was feeling fancy, I decided to test out a new spice blend for the thighs. It smelled amazing, and we were starving, so I was really excited to try it out.
Unfortunately it didn’t turn out perfectly, but it was still delicious. See, Bill wanted to grill because we had been doing piles and piles of dishes from working on the book, and he said he didn’t want to have more dishes to wash. Then he decided to clean the grill for 30 minutes. Weird? Yep, but I love him. Then after cleaning the grill for 30 minutes, we realized we were out of propane, so he left to go get some. At this point I was so hungry I forgot to tell him it might be best to NOT flip the chicken on the skin because of all the spices. Well since I forgot, he flipped them on the skin, and came back and said… “So, the chicken looks and smells good, but it’s blackened now.” and I said “How did it get blackened if it was on indirect heat?” and he said “It just did.” So I went outside and looked and said “Did you flip it on the skin?” and he said “Yes. I wanted to crisp it up” to which I said…”I wouldn’t have done that, because I figured it would all burn and turn black. Which it did.” Bill looked really sad and upset, and I was too hangry to care if he felt bad. I was just HANGRY and wanting to cry, because the chicken I so badly wanted to post on the blog was now UGLY.
Then Bill felt really bad, and brushed enough of the black stuff off to make the chicken look good (good thing I put a lot of spice on), and then told me I could make a joke about him burning them for the blog post. Poor Bill. Anyway, the chicken was delicious, and turned out just fine! This is definitely our new favorite spice rub, and an easy way to make grilled chicken a little more fancy for a summer BBQ! Enjoy!