All Purpose Chili Lime Chicken Rub Recipes

Steps:

• Heat gas or charcoal grill. In small bowl, mix chili powder, brown sugar, lime peel, salt, garlic powder and ground red pepper. Rub both sides of chicken with oil, then with spice mixture.
• Place chicken on grill over medium heat. Cover grill; cook 10 to 15 minutes, turning once or twice, until juice of chicken is clear when center of thickest part is cut (170°F).

Steps:

• Combine all ingredients in a bowl and mix well with a fork to break up the sugar and combine the spices. Mixture will keep in an airtight container, out of the light, for a few months.

Steps:

• In a small bowl, whisk together the olive oil, vinegar, and lime juice. Season with chili powder, paprika, onion powder, garlic powder, cayenne pepper, salt, and black pepper. Place the chicken in a shallow baking dish with the sauce, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour.
• Preheat the grill for medium-high heat. Thread chicken onto skewers, and discard marinade.
• Lightly oil the grill grate. Grill skewers for 10 to 15 minutes, or until the chicken juices run clear.

Steps:

• Mix together the chile powder, salt, cumin, cayenne, coriander, sugar and lime zest in a bowl. This spice mix not only goes great with chicken and pork, but also to rim a spicy margarita.

Steps:

• Combine ancho chile powder, salt, garlic powder, onion powder, cumin, and chipotle powder in a medium glass or ceramic bowl. Whisk in canola oil and lime juice until well combined; thin with additional canola oil if mixture seems too thick.
• Arrange chicken in a glass or ceramic baking dish and pour the marinade over the chicken, covering it completely. Marinate in the refrigerator for 3 hours.
• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Arrange the chicken on the baking sheet; do not crowd. Discard any excess marinade.
• Bake in the preheated oven until chicken is no longer pink in the centers, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and let stand for 5 to 6 minutes.

Steps:

• Brine: In a large bowl add the water, salt, sugar and lime juice, stirring to dissolve. Add the chicken and refrigerate, covered, for 12 hours or overnight.
• Rub: Tear the chiles roughly into 1-inch pieces and toast in a pan over medium heat until fragrant, about 5 minutes. Let cool slightly, then transfer them to a food processor along with the salt, garlic powder and lime zest. Pulse into a coarse powder. Remove the rub to a large bowl.
• Remove the chicken from the brine and pat dry. Add chicken to the rub and coat all of the pieces well. Let rest on the countertop until chicken comes to room temperature or up to 2 hours.
• In a deep-fryer or heavy-bottomed pot, heat enough oil to come halfway up the sides of the pot, to 350 degrees F.
• Set up a dredging station: Put the flour, cornstarch and a pinch of salt and pepper in a paper bag. In a large bowl whisk the eggs, milk and a pinch of salt and pepper, to taste. Dredge the chicken, 1 piece at a time, to the paper bag and toss. Remove with tongs, dip in the egg wash then return them to the paper bag for a second toss. Shake off the excess flour and add the chicken pieces to the oil in batches, making sure to keep frying temperature at around 350 degrees F. Fry the chicken until golden brown and cooked through, about 10 to 12 minutes depending on piece of chicken. Remove the chicken to a paper towel lined plate to drain. Arrange the chicken on a serving platter and season with salt, to taste, and a spritz of lime juice. Serve with honey for dipping.

Steps:

• Cut wings into 3 sections; discard wing tip sections. In a large saucepan, combine the syrup, chili sauce, lime juice and mustard. Bring to a boil; cook until liquid is reduced to about 1 cup. , Meanwhile, in a large shallow dish, combine the flour, salt, paprika and pepper. Add wings a few at a time and toss to coat., In an electric skillet or deep fryer, heat oil to 375°. Fry wings, a few at a time, for 6-8 minutes or until no longer pink, turning once. Drain on paper towels. Transfer wings to a large bowl; add sauce mixture and toss to coat. Serve immediately, with sliced green onions and lime wedges if desired.

Steps:

• In a large saucepan, saute onion and peppers in oil for 7-8 minutes or until crisp-tender. Add garlic; cook 1 minute longer. Add chicken; cook and stir over medium heat for 8-9 minutes or until no longer pink. , Stir in the flour, cocoa and seasonings. Add the tomatoes, lime juice and lime zest. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thickened, stirring frequently. Stir in beans; heat through. , Meanwhile, place tortilla strips on a baking sheet coated with cooking spray. Bake at 400° for 8-10 minutes or until crisp. Serve chili with sour cream and tortilla strips.