Sure, I rinsed them, spatchcocked them (removed their back bone), then gave them a dry rub under and over the skin. I put them in some large zip lock bags and let them marinate as long as you can or overnight.
The rub was a mix of Old Bay, Smoked Paprika, Granulated Garlic, usually I just use Old Bay but thought I would experiment and cut some of the saltiness of the Old Bay. I think it worked out well.
The rub was a mix of Old Bay, Smoked Paprika, Granulated Garlic, usually I just use Old Bay but thought I would experiment and cut some of the saltiness of the Old Bay. I think it worked out well.