Place all ingredients int a large bowl and mix well, until everything is evenly combined. This mix can be used as a dry rub or as a wet marinade. You are probably going to have more than you need for a single use, so you'll want to store the extra in a zip lock or spice jar.

Dry Rub

To use as a dry rub, simply coat the chicken evenly on both sides and massage the spices into the chicken using your hand. Let the chicken rest in the fridge for 4 plus hours. Take the chicken out of the fridge and allow its temperture to rise 30 minutes before grilling.

Merinade

For a marinade, use a 12 oz beer with 1/2 cup of the seasoning (8 tablespoons). This volume can accomodate about 3 pounds of chicken. Place this mixture into a large bowl (or two) that seal or use gallon zip lock baggies. Place the packaged chicken in the fridge and allow to merinade for 24 hours. For a smaller batch, use half a beer, 1/4 cup of the seasoning (4 tables) for up to 1.5 pounds of chicken.