Mexican Dry Rub for Chicken
This easy Mexican dry rub is great on boneless, skinless chicken breast or mixed into ground chicken.Makes about 1 tablespoon. I recommend to use ¾ to 1 teaspoon per 4 ounces of chicken.
Servings: 3
Calories (Estimated): 6.5kcal
Equipment:
- measuring spoons
- mixing bowl
Ingredients:
- 1 teaspoon chili powder*
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ¼ teaspoon chipotle powder
- ¼ teaspoon salt
Instructions:
- 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:
*Chili powder is a spice blend usually made from ground chili peppers, cumin, oregano, dried garlic and salt. It's widely available in spice shops and you can often choose between different levels of spiciness.
