Mexican Chicken Spice Rub

Mexican Chicken Spice Rub


5 from 1 vote

Mexican Chicken Spice Rub

Let's face it, chicken can be boring. You have your usual go-to recipes, but it can be hard to be inspired with a boneless skinless chicken breast. If you're into the meal prepping trend, it can be particularly easy to get into a rut when it comes to protein. But have no fear, I've gotcha covered with this easy Mexican chicken rub that can be used on any protein, but will add tons of flavor to a sometimes boring piece of meat. This chicken is great on salads, shredded in casserole, used in tacos, or just by itself. There are only a few ingredients but it's packed with flavor and is perfect to keep in your spice drawer. 

Prep Time 10 minutes


  • 2 tsp chili powder
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp dried oregano
  • 1 tsp smoked paprika
  • 1 tsp Himalayan pink salt
  • 1/2 tsp ground black pepper


  1. In a small mason jar or bowl, mix together all ingredients. 

    For roasting chicken, preheat the oven to 375 degrees F. Brush avocado oil on 4 boneless skinless chicken breasts and evenly sprinkle the rub on both sides of each breast, rubbing it in to make sure they're evenly coated and place them on a cookie sheet. Bake the chicken for 45 minutes or until a thermometer inserted into the thickest part of the breast registers 170 degrees F. Let the chicken rest for at least 5 minutes before cutting to insure the juices remain in the meat. 

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