The spice rub to end all other spice rubs

Oh my god. This is amazing. I went to visit my uncle Andrew and aunt Carolyn last week on the West Coast and they treated me to barbecued ribs with this amazing homemade rub. It's official title is "Couzan Billy's" rub and a quick google search gave me a few different variations. I don't know who Couzan Billy is, but thumbs up dude.

This has also been successful on chicken thighs and I can't wait to try it on salmon on the grill.

4 tsp paprika
3 tsp Kosher salt
2 tsp black pepper, roughly ground
1 1/2 tsp basil, dried
1 1/2 tsp garlic powder
1 tsp onion powder
1 tsp oregano, dried
1 tsp cayenne
1 tsp white pepper (I didn't have any so I just threw in more regular stuff)
1 tsp thyme, dried

In a mortar and pestle, grind the basil, oregano and thyme. Add to the rest of the ingredients. Thoroughly mix and bottle.

Maple buttermilk grilled chicken

So these were delicious. I made them with boneless, skinless chicken thighs but I'd like to try it with some chicken on the bone next time like drumsticks. The cinnamon is subtle but delicious.

Serves 2 (the original recipe serves 10 which is nuts so I paired it down)

1/3 cup buttermilk (To make 1 cup of buttermilk, take a cup of milk. Add a Tbsp of lemon juice. Let it sit in the fridge for 10 minutes and you have a good substitute)
1 green onion chopped
1 clove garlic chopped
1/8 tsp pepper
1/8 tsp cinnamon
1/8 tsp crushed hot pepper flakes
6 chicken thighs boneless or 2 chicken breasts (The original recipe called for bone-in, skin-on but this is probably healthier)
1/8 tsp salt
1 Tbsp maple syrup (or more...yurm)

In a bowl, combine the buttermilk, green onion, garlic, pepper, cinnamon, and hot pepper flakes. Add chicken, turning to coat. Refrigerate and let marinate for 2 hours or upwards of 24 hours.

Remove chicken from marinade and discard marinade. Sprinkle with salt (I skipped this step). Place on greased grill over medium heat. Grill until internal thermometer registers at 165 F. The original recipe for boned chicken says this takes about 35 minutes. My boneless thighs took probably 20.

Grill, brushing with maple syrup, until glossy and coated, about an additional 5 minutes.

Courtesy of Canadian Living with some adjustments

Chicken and Zucchini Skewers

This recipe worked out to be quick and delicious. The perfect weeknight grill meal with vegetables!
As someone who is just trying zucchini voluntarily for the first time, I give it two thumbs up. Courtesy of Everyday Food.

Serves 4.

1 pound boneless, skinless chicken thighs (I used 2 chicken breasts as that is what was on hand) cut into 1 inch pieces.
1 zucchini, halved lengthwise and cut crosswise into 1 inch sections
1/2 small red onion, quartered with layers seperated
2 Tbsp olive oil
1 tsp oregano
2 Tbsp red wine vinegar
Coarse salt and pepper

In a bowl, combine chicken, zucchini, red onion, oil, oregano and vinegar. Add 1/2 tsp salt and 1 tsp pepper. Marinate covered and in the fridge for about 30 minutes.

Heat grill to medium. On each metal skewer, thread the chicken, red onion and zucchini (3 chicken, 2 each of the vegetables). Grill skewers, turning them occasionally for about 12 minutes.

I served this with tzatziki and quinoa salad.

Spicy Coriander Grilled Chicken

This recipe comes friend approved, by the wonderful Jennie. To be honest, I ran out of propane while attempting to make this (and apparently there is a shortage of refill tanks in my neightbourhood) so we had to bake it in the oven. But I would recommend it on the grill as the recipe suggests. Courtesy of Canadian Living.

3/4  cup plain yogurt
4 cloves garlic, minced
3 Tbsp lemon juice
1 Tbsp paprika
1 Tbsp ground coriander
1 Tbsp vegetable oil
1 tsp cumin (yurm)
1/2 tsp salt
1/2 tsp cayenne pepper
2 lb (8 pieces) chicken thighs, skinned (the recipe calls for bone in, but I used boneless and just cut the cooking time)
2 Tbsp fresh chopped cilantro

In a large bowl mix together yogurt, garlic, paprika, coriander, oil, cumin, salt and cayenne. Add the chicken and toss to coat. Cover and refrigerate for 8 hours (I only had time for 3 and it was still delicious).

Reserving marinade, place chicken bone-side down on greased grill over medium heat; brush with the remaining marinade. Throw out any remaining marinade as it's touched raw meat. Close lid and grill, turning once, for about 20 minutes. Chicken juices should run clear when pricked. Serve with sprinkled fresh cilantro (I left this out as I didn't have any on hand)

Serves 4. I served it with the Quinoa Greek Salad from last week.