Sunday supper: Blackened Chicken with Pineapple-Cucumber Salsa

Serves 4.

Note: The key to cooking blackened boneless chicken breasts successfully is managing the heat level: too low and the chicken will exude moisture that prevents browning; too high and the spice rub will burn before the meat has a chance to cook through. For the rub, we chose a robust combination of ingredients: coriander, ground ginger, garlic powder, allspice and cayenne, plus a tablespoon of brown sugar — enough to sweeten and caramelize without burning. Tangy pineapple and cooling cucumber created a fruity salsa that balanced the rub's sharp, bold flavors, ­perfectly complementing the spicy chicken. From "The Chicken Bible" (America's Test Kitchen, 2021).

• 2 c. (1/2‑in.) pineapple pieces

• 1/2 c. peeled cucumber, halved lengthwise, seeded and cut into 1/2‑in. pieces

• 1 small shallot, minced

• 1 serrano chile, stemmed, seeded and minced

• 2 tbsp. chopped fresh mint

• 1 1/2 tsp. table salt, divided

• 1 tbsp. packed brown sugar

• 2 tsp. ground coriander

• 1 1/2 tsp. ground ginger

• 1 1/2 tsp. garlic powder

• 3/4 tsp. pepper

• 1/2 tsp. cayenne pepper

• 4 (6- to 8‑oz.) boneless, skinless chicken breasts, trimmed

• 2 tbsp. vegetable oil

Directions

Combine sugar, coriander, ginger, garlic powder, allspice, pepper, cayenne and remaining 1 teaspoon salt in bowl, breaking up any clumps. Pound chicken breasts to uniform thickness. Pat chicken dry with paper towels and rub evenly with spice mixture.

When oven reaches 500 degrees, remove skillet from oven using pot holders and place over medium-high heat; turn off oven. Being careful of hot skillet handle, add oil and heat until just smoking. Lightly brown chicken on both sides, about 4 minutes.