Recipe: Tex-Mex Grilled Chicken

Take note of this spice mix—you can use it on everything. I do. Steak, fajitas, burgers, pork, fish, and some juicy, bone-in chicken on the flames. Anytime you’re in the mood for some Southwestern-style tongue tickling, this will do the trick.

It sure came in handy as I was scheming our dinner the other night. I had a different plan for the chicken involving a Mexican-inspired vinaigrette (will post the recipe for that one soon!), but remembered before it was too late that my dad, visiting from Nuevo Mexico, hates cilantro. No problemo. A few shakes of some bottles in the spice cabinet, and we were good to go.

Tex-Mex Grilled Chicken

4-5 lbs. chicken, bone-in and skin-on, thighs and drumsticks or quarters

kosher salt and fresh ground pepper, to taste

1 Tbsp. each chili powder, garlic powder, cumin, and dried oregano

1) Preheat grill (if gas, turn on high for 10 minutes; if charcoal, light and wait until coals are white and hot). Meanwhile, mix spices together. Sprinkle S&P, then half of spice mix, on skin-side of chicken. Flip and repeat.

2) When grill is ready, place chicken over medium-high heat. Keep an eye on things, flare-ups happen (especially when that fatty skin gets going) and you don’t want scorched chicken. Flip when browned and lovely grillmarks appear, about 5 minutes, and place on indirect heat for another 10-12, or until done.

Serves 4.

NOTES: The salad you see on the plate there was mixed greens, halved grape tomatoes, and diced avocado. The dressing was simply olive oil, juice of 1 lime, a garlic clove minced and mashed with salt, and S&P. I shook the whole thing together in a large bowl with a lid, and the avocado helps it get a little bit creamy. A lovely complement, though I would have added some chopped cilantro if my dad wouldn’t have minded.

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