Tex-Mex BBQ chicken — recipe with dry rub
Deel
Short answer: To make Tex-Mex BBQ chicken, marinate chicken thighs for at least 2 hours with the Tex-Mex rub and grill at 185°C. Core temperature 74°C. Serve with grilled corn, guacamole, and warm tortillas.
Tex-Mex is the cuisine from the border of Texas and Mexico — where the smoky BBQ tradition of the southern US merges with the spicy, colorful flavors of Mexico. The result is a style that is greater than the sum of its parts.
Cumin, smoked paprika, chili powder, and garlic — these are the building blocks of a good Tex-Mex rub. On the BBQ, they caramelize into a deep red, crispy bark that you smell before you even see the meat.
What makes Tex-Mex unique?
Tex-Mex is not Mexican cuisine and not Texas BBQ — it’s its own style that originated in the 19th century along the border. Cowboy cooking met Mexican ingredients: beans, chili, cumin, and corn came together with grilled meat and open fires.
The flavor profile is recognizable: earthy from the cumin, smoky from the paprika, warm from the chili, and savory from the garlic. Not as spicy as pure Mexican cuisine, not as simple as Texas BBQ — but with the best of both worlds.
Always use smoked paprika (pimentón ahumado) in a Tex-Mex rub, not regular sweet paprika. Smoked paprika provides a deep, smoky undertone that enhances the BBQ character — even if you don't use wood chips.
What do you need?
For 4 people:
- 1.2–1.5 kg chicken thighs with or without skin
- Tex-Mex BBQ rub — 65g per 1.5 kg chicken
- Olive oil as a binder
- Meat thermometer
- BBQ with lid
- Corn cobs, avocado, lime, tortillas for serving
With skin gives a crispier bark and juicier meat. Without skin, the rub adheres more directly to the meat, and you get a more intense flavor on the surface. For Tex-Mex, both work — choose based on how you want to serve it. In a tortilla: without skin. On a plate: with skin.
Marinating — at least 2 hours
- Pat the chicken thighs dry with paper towels.
- Rub a thin layer of olive oil over the meat as a binder.
- Apply the Tex-Mex BBQ rub generously to all sides — also under the skin if you leave it on.
- Cover and refrigerate for at least 2 hours. Overnight will give the deepest flavor.
- Take out of the refrigerator 30 minutes before grilling.
Grilling — the technique
Temperature
185°C. The Tex-Mex rub contains sugar and paprika that color quickly. Maintain a stable temperature and use indirect heat.
Method
25–30 minutes indirect at 185°C. Last 5 minutes direct for a crispy, deep red bark. Flip halfway through.
Wood chips
Optional: cherry wood or apple wood chips for a mild smoke. Pairs well with the fruity chili profile of the rub.
Core temperature
74°C in the thickest part. The bark can be dark red to brown — that's the caramelization of the paprika and cumin.
Place corn cobs on the grill for the last 15 minutes — directly over the coals, turning regularly. After grilling, sprinkle with a pinch of Tex-Mex rub and a squeeze of lime juice. Simple and surprisingly delicious.
Serving — the Tex-Mex table
Tex-Mex is all about color, variety, and sharing. Put everything on the table and let everyone assemble their own:
- Warm tortillas — briefly on the grill, 1 minute per side
- Guacamole — avocado, lime, cilantro, salt. Make it fresh.
- Grilled corn — with Tex-Mex rub and lime juice
- Sour cream — cools the heat of the chili
- Fresh cilantro and lime — for freshness and acidity
- Jalapeño — for those who want extra heat
Let the chicken rest for 5 minutes after grilling. Then slice into thin strips against the grain. This makes it easy to fit into a tortilla and ensures you get the flavor of the bark in every bite.
More worldly BBQ flavors? Also check out our Shawarma recipe for a Middle Eastern twist, or the Korean BBQ chicken recipe for an Asian flavor profile. For the right wood chip combination, read our wood chip guide.
Ready for Tex-Mex BBQ?
Tex-Mex BBQ rub — freshly mixed to order. Free delivery via DHL.
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