Mexican Dry Rub
We eat a lot of chicken, so I’m always trying to find new recipes and ways to cook it so we don’t get bored, I frequently marinate it but thought I’d try a dry rub with all my favorite Mexican spices, I’m so glad I did, these skewers made a fantastic Mexican salad!
I made enough for 2 chicken breasts, I cubed them up so they could be skewered and cooked on the grill
I put the chicken in a ziplock bag
And these were the spice stars of the show, I used 2 tablespoons of each Cumin, smoked paprika (a definite favorite!) onion powder, garlic powder and chili powder, I only used 1 tsp of cayenne pepper obviously due to heat, but if you like heat feel free to use more. You really can’t mess this up if the measurements are a little more or less of the ingredients
Mix all the spices together
Add to the bag of chicken and mix thoroughly in bag
place in fridge and let sit for 2 hours
Skewer the chicken
Cook on grill on medium high heat until internal temp reaches 165 degrees
Mexican Dry Rub
Recipe details
- 2 Kabobs
- Prep time: 10 Minutes Cook time: 30 Minutes Total time: 40 min
Comments
Share your thoughts, or ask a question!
Cumin is not typically used in Mexican food. It is more Tex-Mex. I wish recipes and canned soups would stop including it in everything.
You could certainly omit or use spices that you enjoy in Mexican food!