Marinate whole chickens for up to 24 hours, and pieces for 6 to 12 hours in any of the following:

As with brining, patting marinated chicken dry will make it easier to brown the skin (refrigerating it uncovered on a rack set in a rimmed baking sheet for at least 4 hours or overnight will help even more).

Chicken may instead be seasoned with a paste or dry rub up to 24 hours before broiling or grilling. For the best results, stuff herb and spice pastes under the skin to keep them from burning. Mixtures especially suited for chicken include:

During the last 5 minutes or so of cooking, you may glaze the chicken with any glaze, but especially:

If you prefer to serve the chicken with a condiment instead of seasoning it before or during cooking, we recommend the following: