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 took the masks off for the picture! Gramma is in the back at a safe distance.

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!

So easy to make!

Easy marinade.

Keep the dry rub your cabinet so it’s ready when you need it.

Quick summer dinner!