Salt and Pepper Chicken

Source: Martha Stewart
adapted by

1 tablespoon coarse salt
1 teaspoon freshly ground pepper
1 whole chicken (3 to 4 pounds), quartered, rinsed, and patted dry (or use parts, I used legs and thighs, skin removed!)

Preheat grill to medium-high.

Combine salt and pepper. Rub chicken with mixture, covering all sides and shaking off excess. (You may not need all of the mixture.) Or put the mixture in a ziploc with the chicken and shake it all up. Let stand at room temperature 30 minutes.

Place chicken on grill, skin side down. Close cover, and grill 8 minutes. Flip chicken, and close cover. Grill until chicken is cooked through, about 15 minutes more. Transfer chicken to a plate, and let rest 15 minutes.

Notes: I pre-cooked the chicken in the oven, 350 degrees F in the oven for about 45 minutes, then we finished on the grill.