Cedar-plank chicken legs with five-spice and Sichuan pepper rub, cooked on a flat-top griddle

Mix kosher salt with an equal amount of brown sugar, the same of cumin, half as much garlic powder, half as much onion powder, about the same of five spice as onion powder, and a little broken-up Szechuan peppercorn.

Drizzle the chicken with a little sesame oil and rub generously with the seasoning.

Soak the cedar planks in water about an hour and a half.

Char the planks on the flat top with the lid shut four or five minutes, flip, and spray with olive oil.

Put the chicken legs on the plank and shut the lid.

Cook to an internal 175 to 180.

Take off after about 20 minutes.