I tripled this recipe and used it for a party which worked well. I put the rub on the chicken in advance, wrapped it and put it in the fridge until we were ready to grill. 30 minutes before we were ready to eat we just quickly grilled them, sliced them and threw them out with some tortillas & toppings -- super easy way to feed a crowd and everyone said it was delicious. We fed about 20 people but it went quickly and I don't think everyone got as much as they wanted (I know my husband didn't!). I would do 4x for a group that size next time. I couldn't find Ancho Chili Powder (and my market has an extensive selection of authentic Mexican items) so I used Chile Pasilla Molido. Pasilla Negro would work, too. I'll use this recipe again.