Easy Southwestern Grilled Chicken Rub and Marinade

"This one comes from Morton's salt and is a fine rub for chicken on the gas grill or for over the campfire when you're camping. You could also use it with equal benefit for baked chicken in the oven. The cooking time listed accounts for marinating time in the refrigerator. Enjoy!"
photo by Della W photo by Della W
photo by Della W
photo by Peter J photo by Peter J
Ready In:
1hr 5mins
1/4 cup




  • Blend all ingredients.
  • Rub this blend on to individual chicken pieces and allow to marinate in the refrigerator for one hour prior to grilling.
  • NOTE: This blend can also be converted to a paste by whisking in 3 tablespoons of olive oil per every tablespoon of rub blend. Use the paste on steaks or roasts.

Questions & Replies

  1. How much chicken does this recipe cover? I have 3.5 pounds of chicken to marinade. It doesn’t say anything about this is for 1 or 2 pounds of meat


  1. Really great and quick rub. I used it to rotisserie a chicken on an outdoor grill so made it half way between, I made a paste using olive oil so it would brown well, but kept it fairly thick using equal amounts of powder to oil so would stick OK while turning. Came out a treat!
  2. This was very good. I was pleasantly surprised there wasn’t an overwhelming cumin or chili flavor. I used lightly dried cilantro, comes in a little cup. Thats the only change and we really liked it. It’s definitely a keeper. And I added the olive oil to the bag and smushed everything around. Thank you
  3. Excellent rub. I made this tonight and I would definitely make it again!
  4. This was the best chicken rub that I have tried. It was so very flavorful. Thanks for the tip on making the paste from the rub. Will use a lot I'm sure. Thanks for posting.


<p>I am a retired State Park Resort Manager/Ranger. <br /><br />Anyway, as to my years in the State Park System (retired now), I was responsible for 4 restaurants/dining rooms on my park and my boss at Central Headquarters said I should spend less time in my kitchens and more time tending to my park budget. I spent 25 years in those kitchens and worked with some really great chefs over those years, (and some really awful ones too!) <br /><br />I spent THOUSANDS of hours on every inch of that park and adjacent state forest (60,000 acres) and sometimes I miss it. But mostly I miss being in that big beautiful resort lodge kitchen. I miss my little marina restaurant down on the Ohio River too. I served the best Reuben Sandwich (my own recipe -- posted on 'Zaar as The Shawnee Marina Reuben Sandwich) in both the State of Ohio and the Commonwealth of Kentucky down there and sold it for $2.95. Best deal on the river! <br /><br />They (friends and neighbors) call my kitchen The Ospidillo Cafe. Don't ask me why because it takes about a case of beer, time-wise, to explain the name. Anyway, it's a small galley kitchen with a Mexican motif (until my wife catches me gone for a week or so), and it's a very BUSY kitchen as well. We cook at all hours of the day and night. You are as likely to see one of my neighbors munching down over here as you are my wife or daughter. I do a lot of recipe experimentation and development. It has become a really fun post-retirement hobby -- and, yes, I wash my own dishes. <br /><br />Also, I'm the Cincinnati Chili Emperor around here, or so they say. (Check out my Ospidillo Cafe Cincinnati Chili recipe). SKYLINE CHILI is one of my four favorite chilis, and the others include: Gold Star Chili, Empress Chili and, my VERY favorite, Dixie. All in and around Cincinnati. Great stuff for cheap and I make it at home too. <br /><br />I also collect menus and keep them in my kitchen -- I have about a hundred or so. People go through them and when they see something that they want, I make it the next day. That presents some real challenges! <br /><br />http://www.dnr.state.oh.us/parks/parks/shawnee.htm</p>
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