Tex-Mex Chicken BBQ Recipe | Cumin & Chilli
Tex Mex BBQ chicken: cumin-dominant, spicy, and with a spectacular orange-red color thanks to Kashmiri mirch from India. The combination of cumin (24%) and smoked paprika (7%) provides a deep smoky-earthy profile. No sugar in this rub, so you have more leeway with temperature.
Ingredients
- ✓ 1.5 kg skinless chicken thighs
- ✓ 65g Tex Mex rub
- ✓ 2 tbsp neutral oil
- ✓ Note: Kashmiri stains hands red
- ✓ 8 small tortilla wraps
- ✓ 2 avocados for guacamole
- ✓ 2 tomatoes
- ✓ 1 red onion
- ✓ Fresh cilantro
- ✓ 2 ripe avocados
- ✓ 1 lime, squeezed
- ✓ 1 clove garlic
- ✓ Sea salt to taste
- ✓ Fresh cilantro
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Preparation
Prepare the meat
Pat the chicken thighs dry. Be careful when massaging: Kashmiri mirch stains hands and clothing orange-red. Use gloves if necessary.
Apply rub
Spread a thin layer of neutral oil over the chicken. Kashmiri adheres well to oil, which is especially important with this rub. Sprinkle 65g Tex Mex rub over it and massage firmly. Marinate for at least 2 to 4 hours in the refrigerator. Cumin and oregano need time.
Prepare the BBQ
Heat the BBQ to 185 to 195°C. No sugar in this rub, so higher temperatures are possible. This is the rub with the most leeway. Core temperature remains 74°C.
Indirect grilling
Place the chicken over indirect heat. Grill for 25 to 30 minutes. The Kashmiri mirch gives a spectacular orange-red color that looks great on the plate.
Finish directly
Last 5 minutes over direct heat. Core temperature 74°C.
Rest and serve
Rest for 5 minutes. Slice the chicken into strips, serve in warm tortillas with guacamole and tomato salsa.
Mash the avocados roughly with lime juice, garlic, and salt. Leave some chunks for texture. Sprinkle fresh cilantro over it. Make it just before serving, avocado oxidizes quickly. The lime slows this down somewhat.
Serving
Tortilla wraps
Warm the wraps briefly on the grill. 30 seconds per side.
Guacamole
Freshly made, not from a jar. The difference is huge.
Tomato salsa
Tomato, red onion, cilantro, lime. 5 minutes of work.
Grilled corn
Sprinkled with extra Tex Mex rub and lime juice.
Variations
Pulled chicken
Tex Mex and pulled chicken are a perfect match. 2 hours at 150°C, then pull apart. Serve in tortillas with slaw.
Fajitas
Cut the chicken into strips before grilling. 10-12 minutes directly over high heat. Serve with grilled bell peppers and onion.
Nachos topping
Finely chop leftover Tex Mex chicken and sprinkle over nachos with cheese, jalapeños, and sour cream.
About the rub
Tex Mex is cumin-dominant (24%) with Kashmiri mirch (20%) for the spectacular color. Kashmiri mirch comes from India and has only 1,500 SHU but gives a deep orange color that paprika powder cannot match. Combined with cayenne pepper (9%) for real heat: 3,920 SHU total.
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