Santa Fe Spice Rub

printed from

*Note: This chicken is served delicious grilled with sides of your choice and is also delicious cut into strips and served in soft tortillas with taco/fajita garnishes.

*Serves 4-6


2 tablespoons chili powder

2 tablespoons cumin

1 tablespoon paprika

1/4 teaspoon salt

1/4 teaspoon pepper

1 tablespoon packed light or dark brown sugar

2 tablespoons extra virgin olive oil

4-6 boneless skinless chicken breasts


In a small bowl, combine all the spices and brown sugar. Stir in the olive oil and mix until a crumbly, moist paste forms.

Place the chicken in a single layer in a 9X13-inch or similar size baking pan. Rub the chicken generously with the spice mixture on all sides. Cover the baking dish with plastic wrap and refrigerate for at least 2 hours or up to 10 hours.

Grill the chicken over medium heat until cooked through, about 6-7 minutes per side, depending on the size and thickness of the chicken breasts. Let the chicken rest for 5 minutes. Cut into strips and serve. This chicken is delicious served as-is and is also wonderful served in soft tortillas with taco garnishes.