Chile Spice Rub

Preparation

1. Preheat oven to 400°F.
2. Stem and seed chiles. Spread them on a small baking sheet and roast until fragrant, about 4 minutes. Transfer to a medium bowl.
3. Spread cumin seeds on the baking sheet and roast until smoking and very fragrant, about 6 minutes. Stir in oregano and roast for 2 minutes more. Add to the bowl with the chiles, then add paprika and salt; stir to combine. Let cool slightly. Transfer to a food processor and process until the mixture is finely ground.
4. Measure out 2 tablespoons of the rub. Using your hands, rub it evenly onto 1 1/2 pounds (6 servings) of your chosen protein just before grilling.

Tips & Notes

• Make Ahead Tip: Store in an airtight container for up to 3 months.

• Follow the marinating times, cooking times and temperatures below for juicy, perfect grilling results.
• EXTRA-FIRM TOFU
• 30 minutes to overnight
• 2-3 minutes per side
• SALMON FILLET
• 30 minutes
• 3-5 minutes per side
• CHICKEN BREAST boneless, skinless
• 2 hours to overnight
• 6-8 minutes per side; 165°F
• CHICKEN THIGHS boneless, skinless
• 2 hours to overnight
• 6-8 minutes per side; 165°F
• CHICKEN THIGHS bone-in, skinless
• 2 hours to overnight
• 15-25 minutes, turning occasionally; 165°F
• DUCK BREAST boneless, skinless
• 2 hours to overnight
• 4-8 minutes per side; 150°F
• PORK CHOPS bone-in, 3/4" thick
• 2 hours to overnight
• 3-4 minutes per side; 145°F
• PORK TENDERLOIN
• 2 hours to overnight
• 14-16 minutes, turning occasionally; 145°F
• FLANK STEAK
• 2 hours to overnight
• 6-8 minutes per side; 140°F for medium
• STRIP STEAK bone-in, 3/4"-1" thick
• 2 hours to overnight
• 4-5 minutes per side; 140°F for medium
• LAMB LOIN CHOPS
• 2 hours to overnight
• 5-6 minutes per side; 145°F for medium
• *All cooking times based on medium-high grill temperature and cooking with the grill lid closed.

Nutrition