Chili Lime Rubbed for Chicken or Pork

Ok, I lied! The title says for chicken or Pork but in truth… I think this recipe for Chili Lime rub can be used on just about everything. Yes, my favorite would be with bone-in or boneless chicken thighs or lean “the other white meat” pork chops. But tossing some of this rub into the mix for grilled steak strip fajitas or grilled shrimp sure sounds tasty!

If you go the shrimp route, consider using with your BBQ Dragon Rolling Grill Basket or BBQ Dragon Grilling Mat!

Regardless, this rub is very simple to make and can be doubled or tripled with ease. Plus, it stays fresh for several weeks when stored in a spice shaker, small jar, or plastic sealable container.

Spicy Background!

This recipe has a spicy background! It is based on one from my Texas Hometown Cookbook which originally used it only for spicy lime-kissed chicken thighs. Since then, as you probably gathered from above, it’s been put to use for many different dishes.

I pick up lime, lemon, and orange zest from several friends who are avid fans of dehydrators. You can also buy bulk zest in many “fresh” themed grocery stores. Also, look in your neighborhood grocery store as there are several brands such as “Real Citrus” who offer the citrus-based seasoning in shakers just like you see with other spices.

Chili Lime Rubbed for Chicken or Pork… or whatever!


  • 1 tablespoon chili powder
  • 1 tablespoon paprika, smoked if possible
  • 1 teaspoon lime zest approximately 1/2 lime
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon sugar
  • a few dashes of salt and pepper

Mix all ingredients in a bowl. Shake before every use. Use as a rub or seasoning blend and add a few drops of olive oil for use as a wet rub paste.

Grilling up some seasoned veggies, chicken and pork for tacos, fajitas, or any Tex-Mex dish? Try using the BBQ Dragon Rolling Grill Basket for the veggies and the BBQ Dragon Grilling Mat for cubed chicken and pork.

Author Bio: Kent Whitaker, also known as “The Deck Chef,” is an award-winning culinary writer and cookbook author. He’s also penned Young Reader, NASCAR and History titles. The former winner of the Emeril Live Food Network Barbecue Contest also covers football, motorsports, and bass fishing. Kent currently lives in East Tennessee with his wife, son, and a couple of dogs that love when he fires up the smoker or grill. You can reach out to Kent at, Facebook, Instagram, and Twitter.

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