Mediterranean

1. Mix lemon zest with fresh herbs such as oregano, basil, rosemary and thyme. Mix well and add kosher salt to taste.

2. Remove any excess skin and fat from chicken leg quarters, using kitchen shears.

3. Separate the skin from the thigh and leg all around to make a pocket, using your fingers.

4. Sprinkle the lemon-herb mixture liberally between the skin and flesh of the chicken. Save about one-third of the mixture for the outside of the skin.

5. Stretch the skin back over the flesh. Rub with a bit of olive oil. Sprinkle with the reserved lemon-herb mixture.

Tandoori

1. Make a blend of two parts each granulated garlic and ginger powder to one part each curry powder, turmeric, chili powder and smoked paprika. Add kosher salt to taste and mix well with fingers or a fork.

2. Remove any excess skin and fat from chicken leg quarters, using kitchen shears.

3. Separate the skin from the thigh and leg all around to make a pocket, using your fingers.

4. Sprinkle the spice mixture liberally between the skin and flesh of the chicken. Save about one-third of the mixture for the outside of the skin.

5. Stretch the skin back over the flesh. Rub with a bit of olive oil. Sprinkle with the reserved spice mixture.

Sweet and Spicy Rub

1. Make a mixture of kosher salt, brown sugar, smoked paprika and cayenne pepper.

2. Remove any excess skin and fat from chicken leg quarters, using kitchen shears.

3. Separate the skin from the thigh and leg all around to make a pocket, using your fingers.

4. Sprinkle the spice mixture liberally between the skin and flesh of the chicken reserving one-third of the spice blend for the outside of the skin.

5. Stretch the skin back over the flesh. Rub with a bit of olive oil. Sprinkle with remaining spice blend.