Rinse, pat dry. Pound chicken with mallet to even thickness. Rub
spices on both sides. Let sit for 10 minutes. Place meat on hot
grill. Cook for 5 minutes on each side.
You may use swordfish, halibut, salmon, sea bass, or tuna. Rub
spices on fish. Let sit for 10 minutes. Place fish on hot grill.
Cook according to type of fish.
Place clean tenderloin on plate. Rub spices on meat. Let sit for 10
minutes. Place meat on hot grill, turn after 10 minutes. Meat should
be at 170 degrees (F).
|Another Way to use Desert
Place food item in a plastic baggie, shake in desired amount of rub.
Refrigerate up to 3 hours, then grill or oven roast. Other unusual
favorites of ours include seasoning pasta, and spicing up omelettes
to get just the right zest!