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Southwestern Grilled Pork, Chicken or Turkey with Green Grape Salsa

Scott Phillips

Servings: six.

Magic happens when the warm spices in the rub meet the flavors of the cool grapes and scallions.


For the spice rub:

  • 1 Tbs. dark brown sugar
  • 2 tsp. sweet paprika
  • 1-1/2 tsp. garlic powder
  • 1-1/2 tsp. ground ginger
  • 1 tsp. kosher salt
  • 1/2 tsp. ground cinnamon
  • 1/8 tsp. ground cloves

For the salsa:

  • 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 jalapeño, cored, seeded, and minced (about 1 rounded Tbs.)
  • 3 Tbs. chopped fresh mint
  • 2 Tbs. fresh lime juice; more to taste
  • Kosher salt and freshly ground black pepper
  • 6 boneless pork loin chops, about 3/4 inch thick; OR 6 boneless, skinless chicken breasts, tenderloins removed, breasts pounded lightly to about 3/4 inch thick; OR 6 turkey breast cutlets
  • 1-1/2 Tbs. canola or vegetable oil

Nutritional Information

  • Nutritional Sample Size using pork
  • Calories (kcal) : 235
  • Fat Calories (kcal): 100
  • Fat (g): 11
  • Saturated Fat (g): 3
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 5
  • Cholesterol (mg): 60
  • Sodium (mg): 555
  • Carbohydrates (g): 13
  • Fiber (g): 2
  • Protein (g): 22


  • In a small bowl, mix the brown sugar, paprika, garlic powder, ground ginger, salt, cinnamon, and cloves.
  • In a medium bowl, mix the grapes, bell pepper, scallions, jalapeño, mint, lime juice, and 1/4 tsp. kosher salt and pepper. Let stand while you grill the meat. Before serving, adjust the lime juice, salt, and pepper to taste.
  • Build a hot charcoal fire or heat a gas grill with all burners on high for at least 10 min. While the grill heats, lightly coat both sides of the pork chops, chicken breasts, or turkey cutlets 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 to 3 min. Turn and continue to grill (uncovered for charcoal; covered for gas) until the meat is just firm to touch and just cooked through, 1 to 2 min. for turkey cutlets; 3 to 4 min. for pork chops and chicken breasts, depending on their thickness. (If grilling pork, watch out for flare-ups.) Transfer to a serving platter and let rest for 5 min. Serve with the salsa spooned alongside or over the meat.

Try a medium-bodied white with vibrant fruit, herbal notes, and little or no oak, such as the Fontaleoni Vernaccia di San Gimignano, Tuscany—or a fruity young Grenache blend, such as the Delas Côtes du Ventoux, France. Both pair well with poultry or pork.


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Reviews (7 reviews)

  • MommyDot | 09/02/2012

    Way good, lovely mix of favors... tastes meld to an incredible, different dish that all ages should love. Very, very good and a keeper in my simple household. Make this dish, you will love it.

  • socaljudy | 07/18/2011

    The recipe looked interesting and different from our usual chicken standards. The rub had a great combination of flavors so I knew it would enhance the chicken breasts. I didn't have the exact ingredients for the salsa, so substituted green, ruby and dark red grapes and red onion and it was still excellent - light and bright. I am married to a picky eater so I waited for his reaction as I savored my first complex and delicious bites. He loved it! I loved it. And it made a beautiful plate. I will definitely make it again soon and often.

  • FoodLover101 | 07/02/2011

    I loved this recipe it was so fast and easy. My family loved it too, I even recomended it to a relative. I'm not usally a spicy person but I still liked it. Everyone will like this!

  • Simone12 | 10/17/2010

    This spice rub has become my go-to when grilling. The sweet paprika and brown sugar really complements the grill smokey flavor. An instant favorite.

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