If the rub has large bits of hers, crush it in a spice grinder or mortar and pestle. Herbs are prone to becoming lodged in the needle and can cause a huge mess.
Simmer ingredients in a small saucepan over medium heat for 2 minutes or until liquified.
Remove chicken injection marinade from the heat, and let it cool for 10 minutes.
Draw up some of the marinade into your meat injector. Release the air
Penetrate the breast meat with the needle. Aim for 3/4" deep.
Slowly release some of the marinade solution.
Move over 1 1/2" and repeat the process. Get some of the marinade into the thigh and leg section as well.
If there is any backflow, gently blot it away with paper towels.
Season the chicken, and cook as directed.
Make a baste:
Bring chicken injection marinade to an active simmer on your stovetop for 30 seconds.
Reduce the heat to low and let it simmer for 3-4 minutes. Remove from the heat, cover, and keep warm.
Use during the second half of cooking time.