How Do You Make Delicious Dry Rub Mexican Chicken?
I have made this chicken hundreds of times and no one has ever been disappointed. It works great in the oven or on the grill. Spice level can be easily adjusted to your audience. Use in tacos, fajitas, burritos, or anything you can think of! This is a dry rub chicken, so don’t add any water along the way. The taste is exponentially better the longer you can let the chicken sit in the rub, preferably overnight in the refrigerator. (1 LB of chicken) Mix 1.5 tablespoons of salt, garlic powder, onion powder, oregano, and cumin with 3 tablespoons of chili powder. Add as much cayenne as you like (base recipe is 1.5 tablespoons, do .75 tbs for a daintier crowd.) Mix all of your spices together and then put in the chicken. It should be moist but not dripping. Coat the chicken completely in the spices and then let it sit in the refrigerator for up to 12 hours. Use my fast oven cooking technique (15 minutes on a foil covered sheet in a 475 degree oven) or grill on medium high heat for 8 minutes
