Try this spicy Mexican rub on grilled chicken, steak or tofu.

Bruce Aidells
Source: EatingWell Magazine, May/June 2010


Recipe Summary

5 mins


Ingredient Checklist


Instructions Checklist
  • Combine chili powder, lime juice, oil, cumin, onion powder, garlic power, salt and pepper in a small bowl.



Make Ahead Tip: Refrigerate for up to 3 days.

Note: Mildly spicy dried chiles, such as ancho or New Mexico, add moderate heat and rich flavor to Mexican sauces like mole. Chili powder made from these chiles has more flavor than American-style blends. Look for it in the specialty-spice section of large supermarkets or online at

Nutrition Facts

80 calories; protein 0.7g; carbohydrates 3.4g; dietary fiber 1.4g; sugars 0.4g; fat 7.5g; saturated fat 1g; vitamin a iu 807.7IU; vitamin c 2.5mg; folate 2.3mcg; calcium 17.8mg; iron 0.7mg; magnesium 6.4mg; potassium 80.6mg; sodium 660.7mg.

Reviews (1)

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Rating: 2 stars
A bit bland I had high hopes for this rub. I live in New Mexico and we are known for our chiles. I was disappointed in the results when I used this on chicken which I barbecued. I had rubbed the chicken and let it sit overnight. It just didn't have the flavor I was anticipating. I make a southwestern grilled chicken with some of the same ingredients in a marinade. That chicken is far superior in flavor to this. It just wasn't for me but others may like it. It has a mild flavor. I used a mild chili powder for the sake of my guests. Perhaps it would have been better a little spicier. Pros: Simple to mix Cons: Not the flavor I was looking for. Read More