This simple, yet classic seasoning is also good for fried fish, grilled chicken wings, steaks or hamburgers, salads or eggs.
For the marinade, mix about 1 tablespoon spice with 1/2 cup oil and 1/2 cup vinegar. Pour it over whole chicken, or four large chicken pieces, and marinate overnight before cooking. Try substituting various liquids and oils to provide interesting variety!
To use as a dry rub seasoning, just sprinkle on 1 teaspoon per pound of meat (chicken or fish are best) before grilling.
Hand mixed from: coarse Kosher flake salt, powdered California lemon peel, granulated garlic powder, ground Zanzibar cloves, powdered ginger. Sodium content 752.04 mg per teaspoon; 23.21% sodium
