Chicken Dry Rub & Marinade

Dry Rub
1 Tablespoon salt
1 Teaspoon garlic powder
1/4 Teaspoon cayenne pepper
1/4 Teaspoon black pepper
1/4 Teaspoon white pepper
1 1/2 Teaspoons onion powder
2 Teaspoons sweet paprika
1 Teaspoon gumbo file, (file spice)
1 Teaspoon thyme, dried
1/2 Teaspoon basil, dried
Marinade
1 Pint distilled vinegar
1 Tablespoon cayenne pepper
1 Tablespoon salt

For marinade, mix all ingredients and let pepper vinegar sit at room temperature for at least two days before use. Take chicken pieces and rub with spice mixture. Place rubbed chicken pieces in a glass bowl and pour pepper vinegar over to cover. Cover bowl and refrigerate overnight. Grill chicken over medium coals.