Sixteen-Spice-Rubbed Chicken Breast with Black Pepper Vinegar Sauce and Green Onion Slaw

Recipe courtesy Bobby Flay, Grill It!, Clarkson Potter 2008

Rated: 5 stars out of 5Rate itRead users' reviews (38)

RECIPE
COMMENTS & REVIEWS(38)

Cook Time:
9 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 25 min
Inactive Prep: --
Cook: 9 min
Total:: 34 min

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Ingredients

Green Onion Slaw:

1 cup coarsely chopped green onions, white and green parts
1/4 cup red wine vinegar
2 teaspoons honey
2 serrano chiles
2 tablespoons mayonnaise
1/2 cup canola oil
Kosher salt and freshly ground black pepper
1 small head of purple cabbage, finely shredded
1 small red onion, halved and thinly sliced
2 teaspoons poppy seeds
1/4 cup chopped fresh cilantro leaves

Chicken:

1 tablespoon ancho chile powder
1 tablespoon pasilla chile powder
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon ground ginger
1 tablespoon brown sugar
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground fennel seeds
Heaping 1/4 teaspoon chile de arbol
Kosher salt
2 teaspoons coarsely ground black pepper
Heaping 1/4 teaspoon cayenne pepper
4 (8-ounce) boneless chicken breasts, skin on
1/4 cup canola oil
Black Pepper Vinegar Sauce (recipe follows)

Directions

To make the dressing for the slaw, combine the green onions, vinegar, honey, chiles, mayonnaise, oil and salt and pepper to taste in a blender and blend until emulsified.

Combine the cabbage, red onion and poppy seeds in a bowl, add the dressing, and stir until combined. Fold in the cilantro and season with salt and pepper to taste. Cover and refrigerate while you grill the chicken or for up to 1 hour.

Heat your grill to high.

Stir together the ancho powder, pasilla powder, cumin, coriander, ginger, brown sugar, garlic powder, onion powder, allspice, cinnamon, cloves, fennel, chile de arbol, 2 tablespoons salt, black pepper and cayenne in a small bowl.

Brush both sides of the breasts with the oil and season with salt. Rub the top side of each breast with a few tablespoons of the rub and place on the grill, rub side down. Grill until golden brown and slightly charred, 3 to 4 minutes. Turn the breasts over and continue grilling until just cooked through, 4 to 5 minutes longer.

Remove the chicken from the grill and drizzle with the black pepper vinegar sauce. Tent loosely with foil and let rest for 5 minutes. Serve the slaw on the side.

Black Pepper Vinegar Sauce:

1/4 cup rice wine vinegar
1/2 cup extra-virgin olive oil
3 tablespoons Dijon mustard
2 teaspoons honey
1 teaspoon kosher salt
3/4 teaspoon coarsely ground black pepper

Combine the vinegar, oil, mustard, honey, salt and pepper in a blender and blend until smooth. The sauce can be made 1 day in advance, covered and refrigerated. Bring to room temperature before serving.

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Comments & Reviews

recipe Sixteen-Spice-Rubbed Chicken Breast with Black Pepper Vinegar Sauce and Green Onion Slaw
Sabrina Mint Hill, NC 09-23-2009
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I SHOULD HAVE KNOWN BETTER THAN TO DOUBT THE GRILLING GURU
Rated: 5 stars out of 5

I have been using this website ever since I got married last May and never signed up for an account. HOWEVER...after trying... THIS recipe last night....I knew I had to leave a review! If I could l would leave 10 stars. Don't get me wrong...I loved some of the other recipes that I've tried but this one tops the list bar none. I was looking for something quick and delicious to do with the chicken breast I had in the freezer and the flavor in this dish is like a kick to the taste buds. My husband was sleeping on the couch and I came by and popped a piece of the finished product in his mouth and his eyes IMMEDIATELY popped WIDE open. THAT sure got him up. He was ranting and raving all night. I followed the recipe exactly except that I could not find ground fennel. Also, I'm not a huge fan of slaw so I just made the chicken. BELIEVE THE OTHER REVIEWS TO SAY THAT ALL OF THESE SPICES ARE SOOOO WORTH IT!!! I love spicy food but my husband doesn't so when I tasted the chicken straight from the grill I was afraid he wouldn't like it. But after putting the Black Pepper Vinegar sauce on top it was PERFECTION. I only use charcoal grills. To me, there is no other way. It added another level to the chicken. I made some extra rub and I will be using it again and again and again! I have shared it with my friends as well. THANK YOU BOBBY FOR BEING SUCH A CULINARY GENIUS!!Read more
recipe Sixteen-Spice-Rubbed Chicken Breast with Black Pepper Vinegar Sauce and Green Onion Slaw
Pam Morrisville, NC 08-12-2009
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Great rub recipe that I'll use again
Rated: 5 stars out of 5

Even if you don't have all the fancy chile powders, as I didn't, it can be made with regular chile powder and still is... fantastic. The combination of all the spices seems a little strange but it does work. There is a little bit of heat from the cayenne as well, and the viniagrette on top of the chicken is lovely and adds a nice sweet balance. The slaw helps cool your mouth down some. I had thought two serranos would make the slaw spicy but it really didn't. I did feel that the slaw was a bit too oniony, so I may make it with less onions or find another ingredient to add next time, like carrots. The slaw turns purple in color due to the cabbage but tastes much better than it looks.Read more
recipe Sixteen-Spice-Rubbed Chicken Breast with Black Pepper Vinegar Sauce and Green Onion Slaw
Jeff Springfield, VA 08-08-2009
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Great way to grill chicken
Rated: 5 stars out of 5

We made this verbatim -- slaw, chicken, and sauce. All of the powdered chiles are readily available from specialty spice... shops (some of which even sell on Amazon.com), and it is very easy to debone split chicken breasts to make your own boneless, skin-on breasts. The entire meal was just fantastic. The slaw has a nice heat to it (but not too hot). The rub is very flavorful. Don't shortcut and leave out the sauce, which perfectly complements the spice on the chicken.Read more
recipe Sixteen-Spice-Rubbed Chicken Breast with Black Pepper Vinegar Sauce and Green Onion Slaw
B Spartanburg, SC 07-11-2009
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Simple and Divine
Rated: 5 stars out of 5

very simple to make and a breeze to eat.
recipe Sixteen-Spice-Rubbed Chicken Breast with Black Pepper Vinegar Sauce and Green Onion Slaw
Kristine Naples, FL 07-11-2009
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Fantastic
Rated: 5 stars out of 5

This recipe is a home run....It was so much easier to prepare then it looks. The spices are readily available. I used one... Chile powder as I couldn't find all the different types and it was perfect. I will make this dish over and over. The spice mixture makes enough to be able to store it for future dishes. The slaw is so good that I will only make my cole slaw this wayRead more
recipe Sixteen-Spice-Rubbed Chicken Breast with Black Pepper Vinegar Sauce and Green Onion Slaw
Corey Weymouth, CA 07-07-2009
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FANTASTIC!!
Rated: 5 stars out of 5

I just made this dinner and it was fantastic!!! I didn't have all of the spices, so I improvised a little, and I made it... stove top in a cast iron skillet. I used chicken thighs, not breasts, and didn't seem to matter. My husband and I loved it, and the slaw is amazing! It also was not complicated, and cooked up in about 30 minutes, perfect for a worknight. I will surely be making this again!Read more