Chili Rubbed Smoked Chicken


Mix Salt and Chili powder and Set aside

Mix remaining ingredients (except Chicken) in a blender until smooth about 45 seconds.

Place Chicken in a large Ziploc Bag and pour in your marinade, remove excess air seal and shake bag to make sure all chicken is covered. Place in refrigerator set for at least 4 hours.

Remove chicken from bag and place on a cookie sheet and coat with chili and salt mixture and grill or pan fry to an internal temperature of 165.


2lbs Chicken Breasts
1/4 cup Ancho Chili Powder
4 Fresh Garlic Cloves
1/4 cup of Chives
2 tsp Liquid Smoke
1/8 cup Apple Cider Vinegar
1/2 cup Olive Oil
1 Chopped Jalapeno (2 if you’re Feeling Brave)
1/8 cup Lime Juice
1/8 cup Kosher Salt

Recipe by:

Andrew Quesenberry