My Recipe Box

Chipotle-Lime Rub (for grilled chicken)


Yields about 1 cup; enough for 1 chicken.

  • by from Fine Cooking
    Issue 52

Coat the chicken pieces  with this spicy paste while the grill is heating. Brush on any extra during grilling. Serve with the Cucumber-Grape Salsa or your favorite salsa.

  • 1/3 cup fresh lime juice
  • 3 to 4 cloves garlic, very finely minced
  • 2 chipotles (from a can of chipotles in adobo), minced
  • 2 Tbs. adobo sauce (from the can of chipotles)
  • 1 Tbs. ground coriander
  • 1/4 cup olive oil
  • Kosher salt and freshly ground black pepper to taste

Combine all the ingredients in a small bowl. Put the chicken pieces in a nonreactive dish or a large zip-top bag and pour the sauce over them. With your hands, lift the skin of the chicken pieces a bit so that the rub can get underneath and rub the pieces all over with the seasonings. Refrigerate for 30 to 45 minutes.

nutrition information (per serving):
Size : per Tbs.; Calories (kcal): 35; Fat (g): fat g 3.5; Fat Calories (kcal): 30; Saturated Fat (g): sat fat g 0.5; Protein (g): protein g 0; Monounsaturated Fat (g): 2.5; Carbohydrates (g): carbs g 1; Polyunsaturated Fat (g): 0.5; Sodium (mg): sodium mg 130; Cholesterol (mg): cholesterol mg 0; Fiber (g): fiber g 0;

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.



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