Chili Lime Chicken Rub
We recently came into possession of a hand-me-down grill. It is slow, doesn’t tell you the temp, is confusing to use, but has also opened the door for all new kinds of cooking ideas (you may sense my excitement here, but I’ll spare you my attempt at typing squeal sounds).
Now that being said, this site is about Average Pantries and not everyone has a grill, so I’m just sharing recipes that could also be made by some other means – oven, broiler, etc. This recipe is a new fav that was simple to prepare, but fresh and tasty in every bite.
Chili Lime Chicken Rub
(adapted from a Betty Crocker recipe)
- 2 tsp chili powder
- 2 tsp brown sugar
- 1 lime, zested and juiced
- 1/4 tsp salt
- 1/4 tsp garlic powder
- 1/8 tsp black pepper
- 4 boneless, skinless chicken breasts
Combine all powders (including lime zest) in a small dish. Trim chicken as desired. Lay chicken in a large sealable container then add half of the lime juice and half of the powder. Rub and press mixture onto chicken, then flip to the other side and repeat. Seal container and place in refrigerator for at least 30 minutes (I let mine go all afternoon) then cook as desired. Since I took the oil out of this dish, you may want to use a bit of cooking spray on your grill or in your pan.
*Kim’s note: These were great along a Roasted Carrot Salad that I plan to share soon, but we’re also going to chop up the leftovers to put in Navajo Tacos tonight. This is a very versatile dish!
Happy Cooking!
