So you like the looks of that spice rub recipe you ripped out of the newspaper or downloaded into your PDA, but it's intended for pork and you're really rather in the mood for chicken.
You might want to give it a try anyway. Some spice rubs -- particularly those with warm, earthy flavors -- take equally well to pork, chicken or lamb
- 1 teaspoon ground cinnamon
- 1 teaspoon sugar
- 1 teaspoon ground cumin
- 1 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 1/2 pounds boneless, skinless chicken thighs or breats, lamb chops or pork
- Olive oil
- Tropical salsa (optional; see NOTE)
In a bowl, combine the cinnamon, sugar, cumin, allspice, cloves, ginger and salt. Set aside.
Pat the chicken, lamb or pork dry. Place the meat in a large, shallow bowl, sprinkle on both sides with some of the spice rub and drizzle with a bit of oil. Using your hands, toss the meat until evenly coated with the spice paste that forms. If desired, sprinkle with additional spice rub and toss again. (May cover remaining spice rub and set aside at room temperature for several weeks.) If you have the time, cover and refrigerate the meat for at least 30 minutes and up to 8 hours; otherwise, grill it right away.
Preheat the grill, grill pan or broiler.
Grill the chicken, lamb or pork, turning as few times as necessary, until cooked to the desired degree of doneness. Serve warm with, if desired, a spoonful of tropical salsa.
Adapted from "Hot and Sticky BBQ" by Ted Reader (Alpha, 2003).
Tested by Renee Schettler.
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