write down/email/print/memorize this recipe asap and keep in your arsenal. I use this about once/twice per week on salmon, chicken, or pork.
This recipe is a hybrid of a marinade and a rub - but is best applied by a silicone basting/pastry brush. It is easy to make - and easy to modify to meet the needs of your tastebuds. It always impresses guests and commoners (my family) alike. Crunchy outside, soft and tender inside.