When cooking whole or 'cut-up' chicken, always be sure to rinse with clean water and trim the extrainous fat from the body of the chicken (or from the cuttings remaining after chicken has been cut up). After drying the chicken, we recommend using 'light' olive oil to coat all sides of the chicken when using a dry rub. The oil keeps the skin from drying out and the dry rub attached attached while the meat is being cooked. Next, coat all sides of chicken with a dry rub. Then carefully, without tearing the skin, slide your fingers between the skin and the meat where possible. Open this and then sprinkle the rub between the skin and in the meat, rubbing in thoroughly. This allows the flavor to reach the meat when the skin is most often discarded during eating.
Note: if you're using a marinade instead of the dry around