Recipe of the Week: Chili Cumin Rub

As I am slowly learning how to prepare fresh and tasty dinners, I was looking for a way to make lean protein (of the poultry persuasion) less boring. Chicken again?!

I came across this tasty Chili Cumin Rub on the Betty Crocker website and decided to try it out. I substituted garlic salt and ground black pepper for the “garlic pepper blend” and omitted the “ground mustard”. The aroma was amazing as I mixed up these ingredients. I put them aside in a ziplock bag to use 1 hour before cooking.

Tonight I decided to try out this new rub on a boneless, skinless turkey breast so that my answer to that infamous question “Chicken, again?!” could be a resounding “No – it’s not chicken…again.” One hour before grilling, I coated the turkey with some butter (margarine) and then rubbed on the mixture. I put it in a ziplock bag and placed it back in the fridge. After sitting for 1 hour, it turned out perfectly after approximately 25 minutes on the grill, direct-medium heat.

I have also made this recipe before with a bone-in turkey breast and it was fantastic! I used indirect heat on the gas grill and it came out beautifully cooked and moist.

2 tablespoons packed brown sugar
2 teaspoons paprika
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon ground mustard
1/2 teaspoon ground ginger
1/2 teaspoon garlic pepper blend
1/2 teaspoon salt
5- to 6-lb bone-in whole turkey breast, thawed if frozen
2 tablespoons firm butter or margarine