Chef Wil suggested mustarding the chicken with plain yellow mustard and then shaking on the rub, just like with ribs. I tried it, and it was great.[p]The best thing is that the mustard sticks to the chicken -- no waste, no runoff, unlike soy sauce -- and then the rub sticks to the mustard.[p]You can't even taste the mustard when the chicken is done. I bet that if you put on a heck of a lot of mustard, maybe you could taste it, but I put on a fair coating and couldn't taste it.[p]Thanks, Chef Wil, for thinking outside the box!