Yield: Yields about 1 cup; enough for 1 chicken.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Superb! I have made this several times and have loved it every time! I brine the chicken first and then make it just as the recipe states. We fight over the leftovers! One of the best ways to do drumsticks or thighs.
I've used this rub many times since it first came out in 2002. It's spicy but not hot. The lime creates a tartness that lends itself to lip smackin' satisfacation.
© 2018 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?