One of my team members, Sal, comes down to the office I work at about once a week.  When he comes we usually go out to lunch.  I used to ask where he wants to go, but now we just start walking because he always picks the same place.  According to Sal, soups & salads aren’t real food.  Instead of going to a “fru fru” (Sal’s words, not mine) salad place, we go to Chipotle (  The funny thing about the whole experience, is not only does Sal count all of his calories, what he ends up ordering is essentially a salad with grilled chicken on it. 

I made this post just for Sal so that he no longer has to wait until he comes to our office to enjoy delicious Mexican chicken.  This spice rub is very simple to make and yet versatile as well.  Chicken is just my suggestion of how I use it, try it on beef, or sprinkle on some veggies and saute them in olive oil.  Store any extra rub in an airtight spice jar.

The chicken is delicious served by itself, or cube it after cooking and serve in taco shells with your favorite taco toppings.

What you need:

Serves: Rub is enough for about 6 chicken breasts
1 tablespoon paprika
½ tablespoon dark brown sugar
½ tablespoon chili powder
½ tablespoon kosher salt
¼ tablespoon freshly ground black pepper
¼ tablespoon ground cumin
1/2 tablespoon garlic powder
1/2 tablespoon onion power



Preheat grill to  medium-high heat and spray with non-stick spray.

Mix all of the spices together until combined.

Brush olive oil on chicken, and then coat lightly with spice rub.  Flip chicken over and do the same with on other side.

Place chicken on hot grill and cook until no longer pink in the middle, flipping once, about 4-5 minutes per side.