When I first starting grilling, I always thought meat had to marinade overnight. Steaks, chicken, pork loin should all be coming out of a large zip lock bag glistening with something zesty or sweet.
But, the reality is, when I saw Bobby Flay put a spice rub on a piece of meat, I realized I was missing out on a completely different aspect of grilling. And when I tried it, I knew that I had found a new way prepare food.
This recipe could easily be made without the sauce, if it isn’t your style, but I find it is a great complement to the Spanish flavors of the chicken. I personally use a little less garlic than Bobby (this recipe below reflects my omission). Also, if you do not grill the serranos, you might want to add one to start and see how much heat it gives your sauce. Always easier to add more than to subtract!
If you are looking for a unique way to use up that chicken in your refrigerator, this one is a keeper. I like to serve it with cous cous, but it could go with any side you like. Thanks to Bobby Flay and his grilling expertise for this one!
SPANISH SPICE RUBBED CHICKEN BREASTS WITH PARSLEY MINT SAUCE
4 Servings
Spice-Rubbed Chicken:
1 tablespoon paprika
1 tablespoon smoked paprika
2 teaspoons cumin
2 teaspoons ground mustard
2 teaspoons ground fennel seeds
1 teaspoon coarsely ground black pepper
2 teaspoons kosher salt
4 boneless chicken breasts
olive oil
Parsley Mint Sauce:
1 1/2 cups tightly packed fresh mint leaves
3/4 cup tightly packed fresh flat-leaf parsley
4 cloves garlic, chopped
2 serrano chilis, grilled peeled, chopped (or raw)
2 tablespoons honey
2 tablespoons dijon mustard
1 cup olive oil
water
salt and freshly ground black pepper
Preheat your grill to high. Whisk together the paprika, cumin, mustard, fennel, pepper and salt in a small bowl.
Brush the chicken with a few teaspoons of oil on both sides. Rub the breasts on the skin side with some of the rub and place on the grill, rub side down. Grill until golden brown and slightly charred, about 4-5 minutes. Turn the breasts over and continue cooking until just cooked through, 4-5 minutes. Transfer the chicken to a platter and immediately drizzle with parsley-mint sauce (or serve sauce on the side). Let rest 5 minutes.
To make sauce, place the mint, parsley, garlic and serranos in a food processor and process until coarsely chopped. Add the honey and mustard and process until combined. With the motor running, slowly add the olive oil until emulsified. Transfer the mixture to a bowl and whisk in a few tablespoons of cold water to thin the sauce-like consistency. Season with salt and pepper to taste.
Food for Thought 