Spicy Margarita Grilled Chicken

I notoriously hate measuring ingredients, especially with spices. At least with baking, you know that you’re measuring for the sake of science. But pulling out a dozen jars and dirtying multiple measuring spoons just to make a spice rub every single time you cook? I simply do not have the patience for that.

In the past, I’ve leaned on store-bought seasoning blends for the sake of convenience, and there are definitely a few I’d recommend checking out. But after one too many grocery trips without checking my spice drawer, I’ve found myself with an overflowing collection of spice jars that need to be put to use. So I decided to dump them all into a big container to use all grilling season long.

For my Type A cooks in the audience this probably sends a shiver down their spine. But, after a decade of professional cooking, and about three(ish) years of professional recipe writing, I’ve noticed that the vast majority of recipes call for the same core spices in nearly identical proportions. Sure, you can painstakingly measure every individual granule and tweak the ratio by a nominal amount depending on the recipe, but personally, I’ll pass.

I also hate a long recipe list, visibly but also spiritually. So I’ve developed an All-Purpose Seasoning Blend that I will be using all #GirlsWhoGrill summer long.

It’s neutral and versatile enough to season almost anything on its own, but it’s also endlessly riffable. For example, for the Spicy Margarita Grilled Chicken, I wanted to incorporate cumin, so I simply mixed 2 tablespoons of the AP blend with ½ tablespoon cumin. And if I were making something like BBQ Ribs and wanted something more sweet and spicy, I’d add brown sugar and cayenne.

This approach to seasoning, or measuring, may not be for everyone, but I’m hoping at least a few of you will find it as helpful and freeing as I do. And if you already have a store bought seasoned salt blend that you prefer, power to you.

• 1 cup garlic powder

• 1/2 cup onion powder

• 1/2 cup dried oregano

• 1/2 cup paprika (smoked or unsmoked)

• 1/2 cup chili powder

• 1/2 cup kosher salt (you can also leave it unsalted and salt to taste as needed)

• 1/4 cup cracked black pepper