2 tsps ground cumin
2 tsps chili powder
1 tsp EACH dried basil and oregano
1/2 tsp salt
4 tsps red or white wine vinegar
Combine herbs and wine vinegar and let stand for 10 minutes (or refrigerate overnight). The herbs should absorb some of the vinegar to create a paste. Spread paste over chicken. Roast or grill.
Makes enough wet rub for 1.5 kgs of chicken, either whole or pieces.