CHICKEN SEASONING

2 tbsp kosher salt

2 tablespoons freshly ground black pepper

1 1/2 teaspoons granulated garlic

1 1/2 teaspoons granulated Orion

1 1/2 teaspoons dry oregano

1/4 teaspoon crushed red pepper flakes

GRILL BASTE

2 tablespoons unsalted butter

1 small yellow onion, finely chopped

4 garlic cloves, chopped

1 tablespoon all purpose flour

1/2 cup extra virgin olive oil

1/4 cup red wine vinegar

2 tablespoons fresh lemon juice

1 tablespoon Dijon mustard

1 1/2 tablespoons sugar

2 tablespoons fresh flat leaf parsley, finely chopped

Mix all seasoning ingredients together, the recipe makes more seasoning than you might need. Store in a spice bottle.

Melt the butter in a medium saucepan over medium heat.

Add the onion and cook until softened, about 2 minutes.

Add the garlic and cook until the onion is translucent, about 2 minutes. - Sprinkle in the flour, stir well, and cook without browning for 1 minute.

Whisk in the oil, vinegar, lemon juice, mustard and sugar.

Bring to a boil and reduce the heat to medium low.

Add the parsley and cook, whisking often, until lightly thickened, about 5 minutes. Let cool.

The baste will separate. Whisk well before using. (The grill baste can be make up to 1 week ahead, cooled, covered and refrigerated. Bring to room temperature before using.) Makes about 1 1/4 cups.

Coat chicken in seasoning.

Brush the chicken well with some of the grill baste.

Place on the grill.

Cook, with the grill closed as much as possible, turning and basting well with the grill baste every 10 minutes, until an instant read thermometer, inserted in the thickest part of a breast half reads 165 degrees, about 45 minutes.

Transfer the to to a carving board. Let stand for 5 minutes.