Last weekend, we all went to visit Matthew’s mom. It was her birthday, and we all masked up and sat outside with her to celebrate.
We ended up staying a lot longer than anticipated, so I had to whip up a quick dinner when we got home, and chicken was on the menu. I found a recipe for chipotle dry rub on allrecipes, and it is so good! The only thing I did differently was to reduce the amount of chipotle so that my family would be able to eat it. And this is the moment where I realize that my girls will actually eat the chicken I make, because it is so good! This is a big deal. Trust me. When Mara was little, she used to say “I’m a vegetarian of that” whenever I would serve chicken for dinner. Well, she’s not a vegetarian of that anymore!
Chipotle Dry Rub
(Adapted just barely from allrecipes)
- 2 Tablespoons light brown sugar
- 1 Tablespoon sea salt
- 1 Tablespoon smoky paprika
- 1/2 teaspoon chipotle chile pepper
- 1 Tablespoon ground cumin
- 1 Tablespoon dry mustard
Just mix all ingredients together and keep in an airtight jar. I like to write the ingredients on the jar so that I remember how to make it when it’s running low.
Here’s how I use it: In a glass bowl, I toss the chicken pieces in the spice mix until they look well coated. I then add olive oil to coat. I cover with plastic wrap and let sit for about a half hour while the grill heats up. During that half hour, I make rice. Then, once the chicken is on the grill, with about five minutes to go, I sauté a green veggie, usually broccoli because my girls will eat it, and everything is ready and hot all at once. This takes about 45 minutes total. I love having quick dinners in my repertoire!