Photo by Sonia Mendez Garcia

Dry Rub Chile Ancho Grilled Chicken

Cuisine: Latin
Servings: 6 servings

Taking advantage of another beautiful weekend in central New York, I decided to try out my dry rub recipe and grill some chicken. I am still learning the ins and outs of my charcoal grill and enjoying every minute! And of course, thanks to my husband who loves playing with fire. I was feeling a little confident and left my husband, Richard, in charge of the grill for 20 minutes. Bad idea! LOL! He forgot to turn the chicken after 10 minutes, and well, let’s just say it was extra done on one side. The good thing is that we never eat the skin, so it was all good in the end. The chicken was flavorful and very moist inside.


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  1. Combine all of the dry spices and season with salt to taste. Generously add the dry rub to all the chicken pieces until evenly coated. Transfer to a large plastic storage bag and marinate for 2 to 4 hours.
  2. Remove chicken from refrigerator 40 minutes before cooking. Preheat grill to medium heat for 20 minutes. Cook the chicken for 30 minutes, turning every 10 minutes. Move chicken to cooler part of the grill and continue cooking for another 10 minutes or until internal temperature reads 165ºF. Remove from grill and let rest for 6 to 8 minutes. Serve as-is or remove and shred the meat for tacos.
  3. Notes: If you cannot find the sour salt, you may use fresh lime or lemon juice, but then you would have a paste or wet marinade instead of a dry rub. This should work as well, just add in a little oil to it so it’s easier to spread onto the chicken.
  4. I love making a fresh batch of pico de gallo for grilled meats, especially chicken!
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