Chilli Rubbed Grilled Chicken and Veggies

I know this recipe says chili-rubbed, but the brown sugar in the rub caramelizes the skin of the chicken making this rub so amazing... its almost not chili-like, but more of something with chili in it!!

Chicken Rub:
Chili Powder
Brown Sugar
Oregano
Olive Oil
Sea Salt
Cumin
Thyme
Garlic Powder
Olive Oil
1 Lime

Herbs for Veggies:
1/2 cup olive oil
Italian Herb Blend (frozen from fresh market)
3 cloves garlic- finely chopped
Sea Salt
Any vegetables you like

I had 6 chicken breasts and 5 drumsticks and used about a bowlful of this rub.  Add about 1/2 cup brown sugar, then add about a tablespoon of everything else in there.  You might want 2 tablespoons of the red chili powder. Mix it all together, adding about 3 tablespoons of olive oil.  Add the juice of the lime.  Rinse off each chicken piece, then rub this mixture underneath the skin and on top of it, getting it into every crack you can.  Place chicken in plastic bag so that you can keep the leftover rub (only to use on grill once chicken has touched it). Once you begin grilling the chicken, use a sauce brush or regular paint brush to keep the rub on the chicken while turning it over and over.  The chicken will char, but it’s still very very tender and juicy.  This is mostly from the brown sugar!!


For the veggies, just pick out anything you like.  We used: Fennel, Eggplant, Zucchini, Poblano, Small Sweet Peppers, Baby Vidalia Onions, Cherry Tomatoes and Jalapenos.  Slice them however you like for the grill and put aside. In a small bowl, mix the ingredients under “Herbs for Veggies” together to brush onto the veggies as they are grilling. Add lots of fresh herbs.  If you have access to lots of fresh herbs, use anything, but the small pre-cut herbs at Fresh Market are easy!  Or, you can buy tons of fresh herbs, cut them up then keep them in the freezer for future use. Either way.  Grill Veggies.  Serve.