Chili Mint Rub Recipes
MINT-CHILI SAUCE
Categories Condiment/Spread Sauce Blender Mint Summer Chill Bon Appétit
Yield Makes about 2/3 cup
Number Of Ingredients 8
Steps:
- Purée all ingredients in blender. Transfer to bowl. Let stand 1 hour at room temperature. (Can be made 1 day ahead. Cover and chill. Bring to room temperature.)
CHILI RUB FOR PORK
This recipe has just enough spice to give it a kick. My son actually did the prep work. The original recipe was for pork chops but it's so good you could use it for any meat. My husband and kids really enjoyed this one. Recipe found in Candian Living.
Provided by Alison T
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Trim fat and slash edges at 1 inch intervals.
- In bowl, combine dry ingredients. Stir in oil. Rub all over chops.(Can prepare a day ahead and refridgerate).
- Grease grill and cook until juices run clear. Approx 8 minutes.
Nutrition Facts : Calories 255, Fat 15.8, SaturatedFat 5.1, Cholesterol 75, Sodium 664.8, Carbohydrate 4.5, Fiber 0.6, Sugar 3.4, Protein 22.9
JOHNNY'S SPICE RUB
This is a good general barbeque rub! Sprinkle or rub onto ribs, tri-tips, steaks, chicken or whatever meat you desire! Let rubbed meat sit at least an hour before cooking.
Provided by Johnny
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 25
Number Of Ingredients 9
Steps:
- In a small, nonporous bowl, combine the garlic powder, ground black pepper, salt, mustard powder, chili powder, cumin, brown sugar, paprika and oregano. Mix well and apply to meat.
Nutrition Facts : Calories 11.7 calories, Carbohydrate 2.2 g, Fat 0.4 g, Fiber 0.8 g, Protein 0.5 g, Sodium 283.5 mg, Sugar 0.8 g
CHILI-CUMIN RUB RECIPE - (4.1/5)
Provided by á-170456
Number Of Ingredients 8
Steps:
- Combine seasonings. Coat meat evenly with the rub. Refrigerate 30 minutes or up to three hours for stronger flavor. Seasoning mixture may be used for pork, chicken or beef. This recipe yields about 2 3/4 tablespoons.
SPICE RUBBED CHICKEN BREASTS W/ SPICY-COOL MINT SAUCE
What a great summer dinner! These chicken breasts are spicy and savory, and they go excellent with the cool refreshing mint sauce. Don't be fooled by the mint sauce, however, as it has a surprising bite of its own. This recipe is inspired by Bobby Flay's Spanish rubbed chicken breast recipe. I lightened it up by substituting some water for olive oil in the sauce. I served it with my refreshing spinach & chickpea salad!
Provided by Keeferop
Categories Sauces
Time 33m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Start by preparing the sauce. Grill the chili pepper, remove the skin & seeds (you may leave the seeds if you would like the sauce to be more spicy), and chop into pieces.
- Using a blender or food processor, process the mint, parsley, garlic, and chili pepper until combined.
- Add the honey, mustard, and olive oil. Blend until combined.
- Slowly add the water until you achieve your desired consistency. You may use more or less than 1/3 cup of water.
- Add salt & pepper to taste. Cool sauce until ready to serve.
- For the dry rub, combine the ground spices (paprika,cumin, coriander, fennel, mustard, ground pepper, and kosher salt) Trim fat from chicken breasts and rub each side of the breasts with olive oil.
- Pat on the dry rub to both sides of the breasts.
- Place on a hot grill (about 400 degrees). Cook for 10-15 minutes or until cooked through, flipping the breasts halfway through the cooking time.
- Serve w/ chilled mint sauce. Enjoy.
Nutrition Facts : Calories 444.5, Fat 18, SaturatedFat 2.8, Cholesterol 131.6, Sodium 1117.5, Carbohydrate 15.6, Fiber 3.3, Sugar 9.4, Protein 54.7
CHILI RUB
Make and share this Chili Rub recipe from Food.com.
Provided by Karen From Colorado
Categories Low Cholesterol
Time 5m
Yield 6 teaspoons
Number Of Ingredients 7
Steps:
- Mix all ingredients in a small bowl.
- Rub evenly over desired meat.
Nutrition Facts : Calories 6.9, Fat 0.3, SaturatedFat 0.1, Sodium 199.3, Carbohydrate 1.2, Fiber 0.7, Sugar 0.2, Protein 0.3
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