Spice-Rubbed Grilled Pork, Chicken or Turkey

[The Edifying Conscience]

Spice-Rubbed Grilled Pork Chops, Chicken and Turkey
Fine Cooking 79, July 2006

Make your spice rub and salsas before you grill the meat.

6 boneless pork loin chops, about 3/4 inch thick;
OR 6 boneless chicken breasts, tenderloins removed breasts pounded lightly to about 3/4 inch thick;
OR 6 turkey breast cutlets
1 1/2 tablespoons canola or vegetable oil
Spice Rub and salsa pair of your choice

TEC Note: I've also skewered chicken breast tenderloin and used bone-in thighs with excellent results. I combine the oil with the seasoning rub and brush it on the raw meat using a silicone pastry brush.

Build a hot charcoal fire or heat a gas grill with all burners on high for at least 1-minute. While the grill heats, lightly coat both sides of the meat with the oil and rub with the spice rub. Clean the hot grate with a wire brush; oil the grate.

Grill the meat (uncovered for charcoal; covered for gas) over direct heat on the hottest part of the grill, taking care not to crowd the meat. Cook until the meat forms impressive grill marks on one side, 2-3 minutes. Turn and continue to grill (uncovered for charcoal; covered for gas) until the meat is just firm to touch an just cooked through 1-2 minutes for a turkey cutlets; 3-4 minutes for pork chops and chicken breasts, depending on the thickness. (If grilling pork, watch our for flare-ups.) Transfer to a serving platter and let rest for 5 minutes. Serve the paired salsa spooned alongside or over the meat.


Southwest Spice Rub and Salsa
I think this ensemble is delicious with the minty quinoa tabbouleh (recipe posted on this site) and a salad overflowing in fresh colorful veggies

Ginger, Cinnamon and Clove Spice Rub
Yields about 3 tablespoons

1 tablespoon dark brown sugar
2 teaspoons sweet paprika
1 1/2 teaspoons garlic powder
1 1/2 teaspoons ground ginger
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground clovers

In a small bowl, mix all of the ingredients.

Green Grape Salsa with Scallions and Mint
Yields about 2 3/4 cups

2 cups seedless green grapes, quartered
1/2 medium green bell pepper cut into small dice (about 1/3 cup)
2 medium scallions, trimmed and thinly sliced (about 1/4 cup)
1 small fresh jalapeno cored, seeded and minced (about 1 rounded tablespoon)
3 tablespoons chopped fresh mint
2 tablespoons fresh lime juice; more to taste
Kosher salt
Freshly ground black pepper

In a medium bowl, mix all ingredients and 1/4 teaspoon kosher slat and pepper. Let stand while you grill the meat. Before serving, adjust the lime juice, salt and pepper to taste.


Caribbean Spice Rub

Cumin, Coriander and Turmeric Spice Rub
Yields a scant 1/4 cup
1 tablespoon dark brown sugar
2 teaspoons ground coriander
2 teaspoons ground cumin
1 1/2 teaspoons garlic powder
1 teaspoon kosher salt
3/4 teaspoons ground ginger
1/2 teaspoon ground turmeric

In a small bowl, mix all of the ingredients.

Pineapple Salsa with Radishes, Peppers and Cilantro
Yields about 3 1/2 cups

1/2 to 3/4 medium-size fresh pineapple, peeled, quartered, cored and cut into small dice (about 2 cups)
4 large radishes, trimmed and cut into small dice (about 3/4 cup)
1/2 medium orange or yellow bell pepper, cut into small dice (about 2/3 cup)
3 tablespoons fresh lime juice; more to taste
Kosher salt and freshly ground black pepper

In a medium bowl, mix the pineapple, radishes, bell pepper, cilantro, lime juice and 1/4 teaspoon each kosher salt and pepper. Let stand while you grill the meat. Before serving adjust the lime juice salt and pepper to taste.
TEC