Chile Lime Rub Recipes

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CHILI LIME SEASONING



Chili Lime Seasoning image

Not a Tajin copycat - a tasty unique blend for bringing flavor to your food!

Provided by Matt Bray

Time 5m

Number Of Ingredients 9

1 tablespoon chili powder (100% chili powder - like paprika, ancho, pasilla, or chipotle)
1 teaspoon lime zest (approximately 1/2 lime. Use more to taste.)
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon ground coriander
1/4 teaspoon salt
1/8 teaspoon sugar
1/8 teaspoon cayenne pepper powder (optional)

Steps:

  • Mix all ingredients in a bowl, then use as a seasoning or a rub.

CHILI LIME RUB (NO GARLIC, NO ONION)



Chili Lime Rub (No Garlic, No Onion) image

This is a spicy dry rub designed for grilling. There is a bit of a sweet flavor followed by the lingering chili burn. Gauge the desired amount by how spicy you like your foods. Applications: Steak, Pork, Chicken, Seafood, Corn

Provided by LucindaLandreth

Categories     Chicken

Time 10m

Yield 3/4 oz

Number Of Ingredients 11

1 teaspoon sea salt
4 teaspoons coriander
1 1/2 teaspoons cumin
1 tablespoon dried cilantro
1 teaspoon black pepper
1/2 teaspoon paprika
2 teaspoons sugar
2 teaspoons cayenne pepper
1 teaspoon chipotle pepper
1/2 teaspoon ancho chili
4 tablespoons lime juice

Steps:

  • Massage lime juice into both sides of the meat and let sit for 5 minutes.
  • Rub desired amount of dry rub mixture into both sides of the meat.
  • Grill meat; sear both sides of the meat then reduce heat and cook till the meat reaches the recommended temperature.

Nutrition Facts : Calories 117, Fat 2.3, SaturatedFat 0.3, Sodium 3119.3, Carbohydrate 27.4, Fiber 4, Sugar 13.9, Protein 2.9

SPICY MARGARITA



Spicy Margarita image

Provided by Jeff Mauro, host of Sandwich King

Categories     beverage

Time 10m

Yield 1 margarita

Number Of Ingredients 13

Lime wedges, for the rim and garnish
Chile-Lime Rub, recipe follows, for the rim
2 ounces tequila, preferably blanco
1 1/2 ounces fresh lime juice
1 ounce poblano liqueur, preferably Rancho Reyes Verde
1 ounce triple sec
1 tablespoon chile powder
1/2 teaspoon kosher salt
1/4 teaspoon ground cumin
1/4 teaspoon cayenne
1/4 teaspoon ground coriander
1/4 teaspoon sugar
Zest of 1 lime

Steps:

  • Run the edge of a rock glass with lime, then dip in a shallow dish of Chile-Lime Rub. Fill the glass with ice.
  • To a cocktail shaker with ice, add the tequila, lime juice, poblano liqueur and triple sec. Shake well. Pour into the glass and garnish with a lime wedge.
  • Mix together the chile powder, salt, cumin, cayenne, coriander, sugar and lime zest in a shallow dish.

CHILI LIME RUBBED STEAK RECIPE



Chili Lime Rubbed Steak Recipe image

Yield 6

Number Of Ingredients 10

1 teaspoon chili powder
1 teaspoon garlic powder
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon oregano
1/2 teaspoon salt
1/2 teaspoon pepper
2 Tablespoons lime juice
1 Tablespoon olive oil
2 pounds flank steak

Steps:

  • In a small mixing bowl, combine chili powder, garlic powder, cumin, coriander, oregano, salt, pepper, lime juice, and olive oil.
  • Rub mixture deep into both sides of the steak.
  • Set seasoned steaks on a plate and let rest for 10 minutes.
  • Meanwhile, preheat your grill or pan to medium-high heat.
  • Place steaks on hot grill or pan.
  • Cook for 5-7 minutes on each side, or until they reach desired wellness.

Nutrition Facts : Servingsize 1 serving

CHILE AND SPICE-RUBBED PORK TENDERLOIN WITH HONEY-LIME GLAZE



Chile and Spice-Rubbed Pork Tenderloin With Honey-Lime Glaze image

This is a Deen Brothers' recipe and it is absolutely delicious. Although the recipe calls for four tenderloins (2 double packs), the meat disappears fast especially if you have a hungry family or crowd. This is a great entertaining dish for company.

Provided by DailyInspiration

Categories     Meat

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

4 pork tenderloin, 1 1/2 pounds each, trimmed
1/4 cup vegetable oil, divided
1/2 cup honey
1/4 cup lime juice, fresh
2 tablespoons coriander, ground
2 tablespoons cumin, ground
2 tablespoons salt
2 tablespoons thyme, dried
2 tablespoons garlic powder
1 tablespoon dried chipotle powder
1 teaspoon red pepper, ground

Steps:

  • Preheat oven to 400 degrees. Line a rimmed baking sheet with aluminum foil; set aside.
  • In a small bowl, combine coriander through red pepper and mix well. Store in an airtight container at room temperature for up to six weeks.
  • Coat tenderloins with desired amount of chili and spice rub.
  • In a large skillet, heat 1 tablespoon of oil over medium-high heat. Cook one pork tenderloin for two minutes or until lightly browned. Remove tenderloin and place on prepared pan. Repeat with remaining oil and tenderloins.
  • Bake for 20 minutes or until a meat thermometer, inserted into the thickest part of the meat, registers 155 degrees or to desired degree of doneness. Combine honey and lime juice, drizzle over pork, and garnish with lime wedges (optional).

LIME- AND CHILI-RUBBED CHICKEN BREASTS



Lime- and Chili-Rubbed Chicken Breasts image

A robust rub turns ordinary chicken into extraordinary grilled chicken.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 8

2 teaspoons chili powder
2 teaspoons packed brown sugar
2 teaspoons grated lime peel
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon ground red pepper (cayenne)
4 boneless skinless chicken breasts (about 1 1/4 lb)
2 teaspoons olive or canola oil

Steps:

  • Heat gas or charcoal grill. In small bowl, mix chili powder, brown sugar, lime peel, salt, garlic powder and ground red pepper. Rub both sides of chicken with oil, then with spice mixture.
  • Place chicken on grill over medium heat. Cover grill; cook 10 to 15 minutes, turning once or twice, until juice of chicken is clear when center of thickest part is cut (170°F).

Nutrition Facts : Calories 200, Carbohydrate 3 g, Cholesterol 85 mg, Fat 1, Fiber 0 g, Protein 31 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 2 g, TransFat 0 g

CHILI LIME CHICKEN



Chili Lime Chicken image

This recipe combines many of the spices that I grew up with and that have become a distinctive part of much of my cooking including dishes such as chili Colorado, posole, and Frontera™ style carne asada. I would describe this dish as more Tex-Mex or New Mexican than Mexican. Serve on a bed of rice or slice thinly for use in tacos or to top a green salad.

Provided by Larry Dean

Categories     World Cuisine Recipes     Latin American     Mexican

Time 3h45m

Yield 8

Number Of Ingredients 9

¼ cup ancho chile powder
1 tablespoon salt
1 tablespoon garlic powder
1 tablespoon onion powder
½ teaspoon ground cumin
½ teaspoon chipotle chile powder
⅔ cup canola oil, or more as needed
1 large lime, juiced
8 skinless, boneless chicken breast halves

Steps:

  • Combine ancho chile powder, salt, garlic powder, onion powder, cumin, and chipotle powder in a medium glass or ceramic bowl. Whisk in canola oil and lime juice until well combined; thin with additional canola oil if mixture seems too thick.
  • Arrange chicken in a glass or ceramic baking dish and pour the marinade over the chicken, covering it completely. Marinate in the refrigerator for 3 hours.
  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  • Arrange the chicken on the baking sheet; do not crowd. Discard any excess marinade.
  • Bake in the preheated oven until chicken is no longer pink in the centers, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and let stand for 5 to 6 minutes.

Nutrition Facts : Calories 301.2 calories, Carbohydrate 2.9 g, Cholesterol 64.6 mg, Fat 21.5 g, Fiber 0.5 g, Protein 24 g, SaturatedFat 2.2 g, Sodium 929.5 mg, Sugar 0.8 g

CHIPOTLE DRY RUB



Chipotle Dry Rub image

This is a delicious dry rub that we use on ribs and sometimes chicken. Rub liberally on baby back ribs, chicken or short ribs, then throw the meat on the grill. You can substitute smoked paprika for regular paprika.

Provided by Kristen

Categories     Side Dish     Sauces and Condiments Recipes

Time 5m

Yield 8

Number Of Ingredients 6

2 tablespoons brown sugar
2 tablespoons ground dried chipotle pepper
1 tablespoon paprika
1 tablespoon dry mustard powder
1 tablespoon ground cumin
1 tablespoon salt

Steps:

  • Mix the brown sugar, ground chipotle, paprika, mustard powder, cumin, and salt together in a bowl.

Nutrition Facts : Calories 24.3 calories, Carbohydrate 4.4 g, Fat 0.7 g, Fiber 0.5 g, Protein 0.6 g, Sodium 874.6 mg, Sugar 3.4 g

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