In a small bowl, whisk together all the dry ingredients: kosher salt, dried Italian seasoning, smoked paprika, garlic powder, brown sugar, mustard powder, black pepper, onion powder, cayenne pepper, and dried thyme. I like to give everything a good stir to ensure the brown sugar doesn't clump and the spices are evenly distributed—this prevents any one flavor from dominating when you apply it to the chicken. If you have time, let the mixture sit for a few minutes so the flavors can meld slightly before using.

Pat your chicken dry with paper towels to remove any surface moisture—this helps the seasoning adhere better and promotes better browning on the grill. Lightly brush or rub oil onto all sides of the chicken, then generously apply the seasoning blend from Step 1, working it into all crevices and making sure both sides are well coated. I find that using my fingertips to rub the seasoning directly onto the chicken gives me better control and ensures an even coat. Let the seasoned chicken sit at room temperature for 10-15 minutes before grilling to allow the flavors to start penetrating the meat.

Preheat your grill to medium-high heat (around 375-400°F). Place the seasoned chicken on the hot grill grates and cook without moving it for 6-8 minutes (for chicken breasts or thighs), allowing a nice crust to form. Flip the chicken and cook for another 6-8 minutes on the other side, or until the internal temperature reaches 165°F when measured with a meat thermometer at the thickest part. The exact timing will depend on the thickness and type of chicken you're using, so rely on temperature rather than time alone.

Transfer the grilled chicken to a cutting board or serving plate and let it rest for 5 minutes before cutting or serving. This resting period allows the juices to redistribute throughout the meat, keeping it moist and tender. Serve as is for bone-in pieces, or slice and plate as desired.