This Mexican barbeque rub is a very simple mix and works really well on chicken. It’s a bit of a hot one but if spicy chicken wings are your thing then maybe this is the one for you.
Mexican food is renowned for its color and flavor and as you can see in the picture above, this recipe isn't going to disappoint!
I've kept the mix quantity quite small but there's enough rub to do a reasonable quantity of chicken so you can try it first and if (when) you like it, just double up on the quantities. Any rub left over can be stored in an airtight jar ready for your next cookout so be liberal. And it doesn't just work on chicken wings.
I've used the rub for this rub recipe on chicken breast (as you can see in the picture above) and made chicken fajitas. Use the link to see the full recipe, essentially it's about grilling the chicken breast as a kabob with vegetables and when cooked, pulling it all together in a tortilla wrap.
Yield:- 1/3 cup
Preparation Time:- 5 mins
Total Time:- 5 mins
There are no allergens in the spices used but if you do suffer from any allergen then check the label on each spice jar because some products may contain an allergen in the form of an anti caking agent.
Mix up all the ingredients for the rub and that’s it. Coat your meat with the rub allow it 30 minutes of so to penetrate the flesh and then you’re ready to go.
Note:- If you're using it on wings or any chicken that still has the skin on it doesn’t need to soak in so you can go straight onto the grill but remember that the rub cannot penetrate the skin so it will only flavour the skin and not the whole flesh.
To make kebabs using this Mexican barbeque rub is really easy, you're going to need an onion, a red pepper, tortilla wraps and soured cream. Once you've got the diced chicken in the rub, prepare an onion and a red pepper by cutting into square slices.
Thread alternately a cube of chicken and a square of vegetable onto your skewer (the addition of the veg helps the circulation of the heat around the meat). Take care not to overfill the skewer or to pack the meat on too tightly.
Cook over medium heat for 15 minutes and you're more or less good to go. Place your tortilla wrap over the heat for a minute just to warm it through then plate up, place your kebab skewer on the tortilla wrap, slide out the skewer and add a dollop of soured cream.