on Jun 19th, 2008Spice-rubbed Caribbean chicken
This spice rub is the companion recipe to Pineapple Salsa and can be used when grilling chicken, turkey or pork indoors or out. It’s a keeper for me, for a couple reasons.
Sure, we can buy spice rubs but like taco seasoning mixes, they tend to have more sodium than anyone needs when eating sensibily. Like all mixes, they are way overpriced. This rub uses spices you probably have on hand and once you do, it’s pennies per recipe. Most important is the taste. It’s just delicious, no single spice predominating, and it puts a new spin on familiar grilled foods. I don’t know about you, but it’s all too easy for me to get into a rut.
I must explain about the ginormous, pan-filling chicken breast half here, the largest I’ve ever seen. It was over one pound and I bought it only because it would photograph well. If you have one of these Dolly Parton breasts, cut it in half both ways to make it thinner and smaller. At this size it would have been charred beyond recognition if I’d finished cooking it by grilling. I cooked it most of the way then finished it in the oven at 350 degrees for 10 minutes, wrapped in foil, and rested it about 8 minutes.
It’s a moist, tasty main course and the pineapple salsa adds more than I can describe. A little chicken and salsa on each forkful deliver flavors that taste as if you spent more time than you’ll have to. If you’re looking for something different for your next cookout — or in — this might well be it.
Caribbean Spice Rub
Adapted from Fine Cooking
1 TB dark brown sugar [I used light ~ ella]
2 tsp coriander
2 tsp cumin
1 1/2 tsp. garlic powder*
1 tsp kosher salt or 1/2 tsp table salt
3/4 tsp ground ginger
1/2 tsp turmeric
canola or vegetable oil
*I was surprised to see garlic powder, but realized minced fresh garlic would scorch during grilling. I use garlic powder in only one other recipe: Spinach Tortellini Soup, where it works surprsingly well. ~ ella
Mix all ingredients together. Rub both sides of meat with oil and coat both sides with spice rub. Grill as desired, transfer meat to a serving platter and let rest for 5 minutes. Serve with pineapple salsa alongside or spooned on top.
Makes enough rub for 6 boneless pork loin chops OR 6 boneless, skinless chicken breast halves (normal-sized!) OR 6 turkey breast cutlets.
Related posts: Spinach Tortellini Soup Better Taco Seasoning Mix
Copyright (C) 2008 From Scratch All Rights Reserved 
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Damn, I checked the pantry and the wife is missing brown sugar, coriander, garlic powder, and cumin. She has got some fresh cloves so I suppose I could crush some of that? I tell you what though, this post sure has made me hungry.
Don’t you hate when that happens?
Glad you liked it!
Cool, my only problem about being a regular visitor is worrying about putting on some extra weight
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I’m delighted you found enough of interest to return. But, hey, many of my recipes are virtuous and healthful. Not the next baking recipe I’m going to post *cough* but you can’t have everything…
OK, but promise me the next recipe will include ingredients that I have in the pantry.
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Can we aim for 2 out of 3?
OK, if we must lol
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Good! I have only three words then: instant espresso granules.
OK, you got me, but it isn’t necessarily going to fill the empty void in my tummy.
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Oh, trust me. The recipe with instant espresso will fill every void.
OK, I am sitting hear, knife and fork ready with napkin on my chest, give me the url so I can go get ready.
Sire’s last blog post..The Glenelg Ferris Wheel Fails To Move
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[…] in your household, then you are probably eating grilled meats or vegetables or both. I use oils, spice rubs and marinades to flavor the things I cook but what to serve with them is another question […]
[…] some island flavour into your home with this Spice-rubbed Caribbean Chicken. It’s rubbed with sugar and an exotic spice combination, including cumin, ginger and […]