"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chili Lime Chicken Rub Recipe

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This recipe for Chili Lime Chicken Rub, by , is from The Anderson/Tarpley Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Carlsbad Cravings


1 pound chicken breast pounded to inch thickness

Chili Lime Rub:
2 tablespoons olive oil
1 teaspoon chili powder
teaspoon ground cumin
teaspoon smoked paprika
teaspoon onion powder
teaspoon garlic powder
teaspoon salt
teaspoon pepper
1 teaspoon brown sugar
teaspoon cayenne pepper
fresh squeezed lime juice from 1 lime (about 2 tablespoons)
Lime zest from 1 lime

1. In a small bowl, whisk chicken rub ingredients together and rub evenly all over chicken breasts. Time permitting, allow chicken to sit for 30 minutes at room temperature or refrigerate up to 8 hours then bring to room temperature before cooking.

Stovetop Directions:
Heat a large non-stick skillet over medium high heat. Once very hot, add chicken and cook for 3-5 minutes or until nicely browned or blackened (if you prefer) on one side. Turn chicken over, cover, and reduce heat to medium. cook for approximately 5-7 more minutes, or until chicken is cooked through. Remove to a cutting board and let rest 5 minutes before slicing.

Grilling Directions:
Grill chicken for 6-7 minutes per side, or until chicken is cooked through--155
Remove chicken from grill and let rest 5 minutes before slicing.

Personal Notes:
Personal Notes:
Chicken is more flavorful the longer it marinates.




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