One has not lived until one has entered into a simple shop at Pike Place Market in Seattle and asked an old Mexican woman which spices to buy if one were to want to cook authentic Mexican food. How she sold me a basket full of spices without speaking a single word of English I will never know but I’m glad she did.
Will coat about 4 chicken thighs or 2 butterflied chicken breasts.
- 1 1/2 teaspoons chili powder
- 1 1/2 teaspoons ground paprika molido (regular paprika is also fine if you don’t have this)
- 1 tablespoon ground cumin
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 1/2 teaspoon ground coriander
- 1 tablespoon cayenne pepper (can be halved if you prefer your seasoning less spicey)
- 1 1/2 teaspoons sea salt
- 1 1/2 teaspoons fresh ground pepper
Toss all ingredients together in a large bowl. Coat chicken well with rub. Allow to sit for about 20-30 minutes. Brush off excess rub. Grill as usual. For added zing, drizzle fresh lime juice over chicken while it grills.
Make sure with a meat thermometer that the inside temperature at the thickest part of chicken reaches 165F. Less than 165F will make your family sick. Too far over 165F will make chicken dry. For these reasons, it’s good to watch it very closely. If using a different meat than poultry, just look up the safety temperature for that meat.
This recipe can be baked at 350F in the oven for about 20 minutes as well. Just make sure middle of chicken pieces reach 165F.
Thank you, lovely Mexican lady. Your smile and your wordless sales abilities have changed my world.