I love spices and flavors of all sorts, but my husband is more of a salt and pepper guy. My work around is that I can get away with adding spice to a meat if I can make that meat so tender that it melts in the mouth. After a ton of experimenting I found the best way to do this was to not only add some liquid, either your sauce or just plan water/chicken stock and cover for 3/4 of your cooking time, but to make sure the meat was well tenderized.
