Chili Paste for Poultry

Chili Paste
Chili Paste. James Baigrie/Getty Images
  • 20 mins
  • Prep: 20 mins,
  • Cook: 0 mins
  • Yield: 1/2 cup/120 mL (8 servings)
Ratings

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.

What You'll Need

  • 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

How to Make It

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.  

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.

Nutritional Guidelines (per serving)
Calories 58
Total Fat 2 g
Saturated Fat 0 g
Unsaturated Fat 1 g
Cholesterol 0 mg
Sodium 381 mg
Carbohydrates 10 g
Dietary Fiber 2 g
Protein 2 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)