Chicken Rub Recipe for a Meyer Lemon Adobo Rubbed Roasted Chicken

The traditional Mexican adobo rub uses sharp lime zest to give it an angular edge. I’ve swapped out Meyer lemon zest to mellow it a bit and give it a sweeter note. Meyer lemons are a cross between oranges and lemons. After I zest the Meyer lemon, I place the fruit in the pan with the chicken as it roasts, so it becomes extra juicy. Once roasted, I squeeze the lemon over the chicken before serving. If this deviates too much from the traditional Mexican adobo recipe you are used to or you can’t find Meyer lemons, just use a lime in it’s place for a more traditional version. One thing to note, this rub recipe makes enough for 2 roasted chickens. If you only are roasting one, you can put aside half the rub (before you add the olive oil) for later or just cut the rub recipe in half. The rub should last about 2 or 3 days in an airtight container in the refrigerator or a couple of weeks in the freezer.