This Mexican dry rub for chicken is a little bit spicy and full of the bold and delicious flavors typical of Mexican cuisine. It's excellent on boneless, skinless chicken breast for tacos and fajitas.
User review:
"This was absolutely perfect! I made a street corn chicken and rice bowl. It called for grilled chicken but didn't suggest any seasonings other than salt and pepper. I found this recipe and couldn't have been happier with the results."
The spices you need to make the rub:
Chili powder and oregano provide the backbone of the flavor profile in this dry rub. Salt, garlic and onion powder add savory substance and chipotle powder adds a bit of heat and a hint of smokiness.
How to use it:
To use this dry rub on chicken breast, rub the meat with mild olive oil, then sprinkle with the dry rub. Grill, broil or bake the chicken. The rub will create a nice crust that has great flavor and also a great texture.
Full Recipe
Mexican Dry Rub for Chicken
Equipment:
Ingredients:
Method:
- Mix all ingredients together in a bowl until well combined.
- Store in an airtight container in the kitchen pantry. It will keep for at least 4 months.
Recipe notes:
Nutrition (estimate only):
More great Mexican flavors:
- This creamy red enchilada sauce is delicious with creamy chicken enchilada fillings.
- For a fresh and well-balanced dinner that takes only 20 minutes to make, try this steak fajita taco salad recipe.
- This chorizo fajita recipe combines crispy browned chorizo with juicy and tender chicken chunks.
Melinda says
This was absolutely perfect! I made a street corn chicken and rice bowl. It called for grilled chicken but didn’t suggest any seasonings other than salt and pepper. I found this recipe and couldn’t have been happier with the results.
Nicole B. says
I'm thrilled to hear that, Melinda! Thanks so much for giving this recipe a try and for leaving such a great review, it's much appreciated!
Ali says
Really enjoyed this rub—made the best chicken! I mixed the rub with some olive oil and “marinated” it for an hour and a half and then pan fried it. Very flavorful, used it in a Mexican bowl with rice, corn, red onion, avocado, and black beans and a local restaurant’s “dang” sauce. I did add a little black pepper because I wanted to and upped the salt and chipotle powder (I made 9 servings for 2 lbs of chicken, 1/2 tsp black pepper and 1 tsp each of salt and chipotle powder).
Nicole B. says
That sounds fantastic, Ali! Thanks so much for making this recipe and for leaving a comment, I'm very happy to hear you enjoyed it!