I've been working on this recipe for awhile and came to the conclusion that burned chicken will be the only logical result if you grill it. So into the oven it goes. My family and friends love it and it doubles easily. It's even yummy cold. Enjoy.
1Put the brown sugar into a medium bowl. Add the smoked paprika and ground cumin. Put the black peppercorns into a bag and whack the heck out of them with a mallet until they're in nice, big chunks. Put that in the bowl. Add the dried oregano, garlic powder, fresh rosemary, curry powder and salt.
Whack the heck out of the black peppercorns and put into a medium bowl. Add the smoked paprika, cumin, kosher salt, oregano, garlic powder, rosemary and curry powder.
2Blend spice mixture very well with your hands until well combined.
3Rub the mixture on the chicken. Put on a plate, cover with plastic wrap and refrigerate for at least one hour.
4Remove from fridge and let come to room temperature. Preheat oven to 425 degrees.
5Put chicken in an oven proof pan and bake for 45 minutes or until done. Serve very hot.