Monday, July 25, 2011

Spicy Fajita-Style Chicken Rub

I often find myself wanting to make chicken fajitas, but I rarely think far enough ahead to actually marinate the meat. Gotta wait till next time, right? Wrong! This rub will have the chicken ready to cook within about 10 minutes. And I actually surprised myself with how good it tasted. Even my picky 2 and 4-year-olds gobbled this up and asked for seconds! I should have thought to take a picture beforehand, because we ate it all up last night... no leftovers. Oops!

(Edited 9/12/11 to include picture):


1 ½ tsp. rubbed sage
1 ½ tsp. cumin
1 tsp. chili powder
1 tsp. paprika
½ tsp. onion powder
½ tsp. garlic powder
½ tsp. oregano
½ tsp. thyme
1 ½ tsp. salt
¼ tsp. pepper*
2 lbs. chicken breasts
2 tbs. vegetable oil

Pound chicken to even thickness, about ½ to ¾ inch. Rub both sides of each piece of chicken with spice rub. Heat oil in a large skillet and pan fry chicken over medium-low heat for about 15-20 minutes, or until chicken is cooked through. After removing from pan, let sit for at least 15 minutes to seal in the juices. Cut into slices for fajitas or just good ol' chicken strips.

* This was enough pepper for my kids and me (who don't like things terribly spicy), but it could use a little extra pepper or some cayenne if you like a lot of spice. The chili powder and paprika do add a little kick, though. And my husband, who adds Tabasco sauce to pretty much everything, didn't seem to think it necessary to add anything extra. :-)

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