Tinga Spiced Chicken

For rub (makes 3 cups)

  • 4 tablespoons dark brown sugar
  • 8 tablespoons white sugar
  • 8 tablespoons kosher salt
  • 4 tablespoons ground black pepper
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 4 tablespoons ground cumin
  • 6 tablespoons Spanish paprika
  • 1 tablespoon cayenne
  • 2 tablespoons ancho powder
  • 4 tablespoons chipotle powder
  • 2 tablespoons guajillo powder
  • 1 tablespoon dried oregano

For marinade (makes 1 quart)

  • 1/2 cup lime juice
  • 1 cup sauza blanco tequila
  • 1/2 cup triple sec
  • 8 cloves garlic
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • 2 cups vegetable oil

Combine ingredients for the rub and set aside. Combine the first 6 ingredients for the marinade in a blender. Then slowly add oil and purée until smooth. Pour over 1 pound of chicken breasts or tenders and marinate for 6–8 hours. Remove excess marinade to avoid flare up from grill. Season chicken with Tinga spice rub. Grill to order. Store extra rub in an airtight container.