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dry rub on the chicken, 15 minutes to overnight, refrigerated

chicken + cumin + chili powder + smoked paprika + oregano + garlic + salt (+ chipotle), tossed and left. A dry rub rather than a wet marinade, because a wet surface cannot sear and would have to be wiped off — losing the seasoning you just applied. The salt also has time to work inward, which a rub at the pan door does not