85 rub chicken chili powder Recipes

chili powder, brown sugar, cayenne pepper, hickory barbecue sauce, ketchup, orange juice, soy sauce, hot sauce (such as tabasco), whole chickens, quartered (backbones discarded - 3/12 lb each), mesquite wood chips (soaked in cold water 1 hour) (optional)

chili powder, brown sugar, lime zest, salt, garlic powder, ground red pepper, boneless skinless chicken breasts (about 1 1/4 lb), olive oil or 2 tsp canola oil

chili powder, ground cumin, salt, chicken breast tenders, fresh cilantro stem, parsley sprigs, blanched slivered almonds, garlic clove, serrano chili pepper, seeded (wear plastic gloves when handling), salt, lime juice, extra virgin olive oil, water, fresh cilantro, for garnish

chicken breasts, mild chili powder, black pepper , medium grind, garlic powder, onion powder, brown sugar, dried thyme, ground allspice, coriander, ground * (optional), dried bay leaves, crushed, salt

boneless skinless chicken breasts, brown sugar, paprika, onion powder, salt, chili powder

boneless skinless chicken breasts, brown sugar, paprika, onion powder, salt, chili powder

chili powder, dried oregano, kosher salt, skinless salmon fillet (4 pieces), 4 skinless , boneless chicken-breast halves, or 2 pork tenderloins, halved (1 1/2 to 2 lb total), olive oil

chili powder, lt. brown sugar, garlic powder, cayenne pepper,or more to taste,optional, vegetable oil, chicken tenders

chili powder (about 3 1/2 oz), brown sugar, cayenne pepper, hickory barbecue sauce, ketchup, orange juice, soy sauce, hot pepper sauce (such as tabasco), chickens, quartered , backbones discarded, mesquite wood chips , soaked in cold water 1 hour (optional)

melted butter, flour, chili powder, boneless chicken breasts, garlic cloves, unpeeled, chicken broth, dry white wine, dried sage, salt and pepper

skinless boneless whole chicken breasts (about 2 lb), halved, tomato paste, chili powder, water, seasoned rice vinegar, garlic cloves, minced and mashed to a paste with 1/2 tsp salt, firm vine-ripened tomatoes (each about 3 inches in diameter), fresh rosemary sprigs

chicken breast tenders, chili powder, cumin, salt, fresh cilantro stem, parsley sprig, almonds, slivered and blanched, garlic clove, serrano chili pepper, seeded, salt, lime juice, extra virgin olive oil, water

chili powder, cumin, salt, chicken breast tenders, cilantro sprigs, parsley sprigs, almonds, garlic, whole serrano chile pepper, seeded, salt, lime juice, extra virgin olive oil, water

onion, chopped, garlic, chopped, jalapeno pepper, chopped, chicken broth, diced tomatoes, 150 oz undrained, unsweetened low sodium corn undrained, cannellini beans undrained, milk, cornstarch, chicken breasts boneless, skinless, chicken rub, fresh cilantro, chopped, cumin, chili powder, cayenne pepper, bay leaves, basil leaves dried and chopped

boneless skinless chicken thighs, chopped cilantro , plus 1/4 cup , divided, shallot, chopped, champagne vinegar, dry white wine, egg yolks, chipotle chile in adobo (from can), adobo sauce (from can), unsalted butter, salt, smoked paprika, celery salt, cumin, onion powder, garlic powder, chili powder, olive oil, cooked quinoa, lime juice, avocado, pitted and diced, sliced green olives, cucumber, peeled and diced

vegetable cooking spray, domino light brown sugar, mccormick gourmet collection chili powder, mccormick gourmet collection garlic powder, unsweetened cocoa, coarse-grain salt, mccormick gourmet collection cracked black pepper, mccormick gourmet collection saigon cinnamon, skinned and boned chicken breasts, confetti corn relish, garnish: fresh cilantro sprigs

baby chickens, olive oil, salt and fresh ground pepper or classic bbq rub, recipe follows, favorite bbq sauce or sassy brown sugar and bourbon sauce, recipe follows, smoky paprika, kosher salt, sugar, brown sugar, ground cumin, chili powder, freshly ground black pepper, cayenne pepper, onion powder, garlic powder, celery salt, oregano, crushed, crushed tomatoes, brown sugar, molasses, bourbon, ketchup, american-style chile sauce, apple-cider vinegar, red wine vinegar, worcestershire sauce, classic bbq rub, see recipe, unsweetened cocoa, kosher salt and freshly ground black pepper

southwestern eggrolls, chicken breast fillet, vegetable oi, minced red bell pepper, minced green onion, frozen corn, canned black beans, rinsed and drained, frozen spinach, thawed and drained, diced, canned jalapeno peppers, minced fresh parsley, cumin, chili powder, salt, cayenne pepper, shredded monterey jack cheese, five 7-inch flour tortillas, avocado-ranch dipping sauce, smashed , fresh avocado (about half of an avocado), mayonnaise, sour cream, buttermilk, white vinegar, salt, dried parsley, onion powder, dried dill weed, garlic powder, pepper, chopped tomato, chopped onion, preheat barbecue grill to high heat., rub the chicken breast with some vegetable oil then grill it on the barbecue for 4 to 5 minutes per side or until done. lightly salt and pepper each side of the chicken while it cooks. set chicken aside until it cools down enough to handle., preheat 1 tbsp of vegetable oil in a medium-size skillet over medium-high heat ., add the red pepper and onion to the pan and saute for a couple minutes until tender., dice the cooked chicken into small cubes and add it to the pan. add the corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan. cook for another 4 minutes. stir well so that the spinach separates and is incorporated into the mixture., pan from the heat and add the cheese. stir until the cheese is melted ., wrap the tortillas in a moist cloth and microwave on high temperature for 1 1/2 minutes or until hot., spoon approximately 1-fifth of the mixture into the center of a tortilla. fold in the ends and then roll the tortilla over the mixture. roll the tortilla very tight, then pierce with a toothpick to hold together. repeat with the remaining ingredients until you have five egg rolls. arrange the egg rolls on a plate, cover the plate with plastic wrap and freeze for at least 4 hours. overnight is best., while the egg rolls freeze prepare the avocado-ranch dipping sauce by combining all of the ingredients in a small bowl., preheat 4-6 cups of oil to 375 degrees ., deep fry the egg rolls in the hot oil for 12-15 minutes and remove to paper towels or a rack to drain for about 2 minutes., egg roll diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce. garnish the dipping sauce with the chopped tomato and onion.