Grilled Chili-Cumin Pork & Chicken
Submitted by riggers
A smoky chili-cumin dry rub with brown sugar and garlic coats both grilled pork tenderloin and chicken breasts, sliced onto one platter with a bright orange-pineapple sauce. A make-ahead crowd-pleaser.
YIELD
8 servingsPREP
15 minCOOK
25 minREADY
40 minOne rub, two meats, one impressive platter. A smoky-sweet blend of cumin, chili powder, and brown sugar coats both pork tenderloin and chicken breast, so you can feed a crowd off a single grill.
The garlic gets mashed with salt into a paste first, which spreads evenly and clings better than minced garlic that would just fall off on the grill. Rub both meats and, if you can, let them rest overnight so the spices sink in deep.
Brown sugar in the rub helps the surface caramelize into a dark, savory crust, so keep an eye on the heat; too hot and that sugar scorches before the meat is done.
Grill the tenderloins low and turn them often, the chicken until just cooked through, then slice both thin and fan them on a platter. A bright orange-pineapple sauce and a squeeze of lime cut through the smoky spice.
Chef Tips
- Mash the garlic with salt into a paste so it spreads evenly and stays on the meat.
- Rub the meats a day ahead if you can; an overnight rest deepens the flavor.
- Watch the heat; the brown sugar in the rub scorches over too-hot coals.
- Grill pork tenderloin to 155°F (68°C), then rest it; carryover finishes it to a safe, juicy temp.
Variations
- Add smoked paprika or chipotle powder to the rub for deeper smoke and heat.
- Serve with a mango or peach salsa instead of the orange-pineapple sauce.
- Use the same rub on shrimp, flank steak, or thick-cut tofu.
Ingredients
Directions
Combine cumin, chili powder and brown sugar in small bowl.
With the flat side of a knife, mash the garlic and salt together to form a paste.
Arrange pork tenderloins on large sheet wax paper.
Rub half the garlic mixture over pork.
Rub pork with half the cumin mixture.
Transfer pork to large resealable plastic storage bag; seal.
On another sheet of wax paper, repeat process with chicken breasts, remaining garlic and cumin mixtures; place in another storage bag.
(Can be made ahead. Refrigerate pork and chicken overnight.)
Heat grill; brush generously with oil.
Remove pork from bag and grill 15 to 30 minutes (depending on size of tenderloins), turning every 5 minutes until meat thermometer inserted in center of each tenderloin reaches 155 F.
Transfer to cutting board; cover and keep warm.
Remove chicken from bag.
Grill 4 to 6 minutes per side until cooked through.
Transfer to cutting board.
Cut pork and chicken into ¼ inch-thick slices.
Arrange slices on large platter; garnish with lime wedges, if desired.
Serve with Orange-Pineapple Sauce.
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