Chili Paste for Poultry

Chili Paste
Chili Paste. James Baigrie/Getty Images
  • Total: 20 mins
  • Prep: 20 mins
  • Cook: 0 mins
  • Yield: 1/2 cup/120 mL (8 servings)
Nutritional Guidelines (per serving)
58 Calories
2g Fat
10g Carbs
2g Protein
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Nutrition Facts
Servings: 1/2 cup/120 mL (8 servings)
Amount per serving
Calories 58
% Daily Value*
Total Fat 2g 3%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 381mg 17%
Total Carbohydrate 10g 3%
Dietary Fiber 2g 8%
Protein 2g
Calcium 54mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This wet rub has a citrus flavor from the different types of juice and zest. This combined with a great selection of spices gives whatever you're preparing a great flavor. Remember that letting it marinade a while helps the flavors to blend and gives the paste time to thicken. Make this paste even spicier by using a hot chili powder.

Ingredients

  • 1 lemon (and zest)
  • 1 lime (and zest)
  • 1 orange (and zest)
  • 1/2 green chili (or more to taste, chopped with or without seeds)
  • 5 garlic cloves (finely crushed)
  • 3 tablespoons/45 mL chili powder (mild)
  • 1 tablespoon/15 mL olive oil
  • 1 tablespoon/15 mL paprika
  • 1 teaspoon/5 mL cumin (ground)
  • 1 teaspoon/5 mL salt
  • 1/2 teaspoon/2.5 mL dried oregano
  • 1/2 teaspoon/2.5 mL cinnamon

Steps to Make It

  1. Gather the ingredients.
  2. Mix 1/2 teaspoon of each fruit zest and all the juices with other ingredients. Add more spices if desired. Let stand at least 30 minutes before using (should thicken). Store in an air tight container in the refrigerator for up to 7 days after preparation. 
  3. Marinate beef for up to 24 hours, pork and poultry for 12 hours, fish and seafood for 30 minutes to 1 hours. Mixture can be applied to vegetables right before they hit the grill.