My Recipe Box

Rub, Grill, Top: Add Fast Flavor to Chicken, Pork or Turkey with Spice Rubs and Salsas

by Pamela Anderson

fromFine Cooking
Issue 79

Without a doubt, boneless chicken breasts, boneless pork chops, and turkey cutlets are perfect summer cuts. Nearly everyone likes them, they’re lean, and they cook very quickly—so quickly, in fact, that they’re all too easy to overcook. But I’ve found a way around that problem. My recipes for Mediterranean Grilled Pork, Chicken or Turkey with Tomato-Olive Salsa, Southwestern Grilled Pork, Chicken or Turkey with Green Grape Salsa, and Caribbean Grilled Pork, Chicken or Turkey with Pineapple Salsa adhere to a simple formula—rub, grill, top—that makes these lean cuts attractive, juicy, and flavorful.

The key to it all is a spice rub that both enhances the meat’s flavor and helps the meat quickly develop gorgeous sear marks—before it has a chance to dry out. I’ve paired each spice rub with a complementary salsa that gets spooned over the grilled meat at serving time. The salsas add bright flavor and extra succulence. All of the paired spice rubs and salsas taste great  with chicken, pork, and turkey; the choice is yours. Whichever you choose, you’ll have the perfect summer main course—simple enough for weeknight supper, impressive enough to share with guests.

Photo:Scott Phillips

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