A week or so ago, the Cap’n and I were in Beit Shemesh at an engagement party for the daughter of some friends. (Yes, I guess we’re that old.) While there, we saw a couple with whom we used to have fairly regular Shabbat and holiday meals. It was great catching up with them, hearing about their kids, and enjoying their warmth and sense of humor. In a rare instance of presence of mind, I thought to ask Nate how he used to make the incredible grilled chicken he would serve sometimes. He said it was really simple, and generously shared his recipe:
1 whole chicken, in parts
Olive oil
Garlic powder
Onion powder
Oregano
Ground black pepper
Coat chicken pieces in olive oil. Rub a generous amount of garlic and onion powder, oregano, and pepper into chicken. (I cut up a whole chicken and left only a sparing amount of skin. I also used disposable gloves for the rubbing stage.) Grill until cooked through. (Neither Nate nor I care for pink chicken near the bone.)
I served this last Shabbat with mashed potatoes, cauliflower-carrot-rice biryani, and cole slaw with Soy Vey Asian sesame dressing (formerly Cha-Cha Chicken Salad Dressing). With homemade chocolate chip challah, and followed by homemade cherry jello for dessert (the Cap’n and I have been getting threatening messages from the bathroom scale), it was a hit.
Shimshonit 
Slight tip: I find that using a ziplock bag to do the rubbing can help simplify matters, make clean up easy, and remove the need for gloves. Just throw whatever the object of the rub is, put in the spices, close the bag, and then shake it up. It’s essentially the same thing as Shake’n’Bake and it generally works pretty well at getting an even coating everywhere.
It all sounds lovely!