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.
Photo: Sixteen-Spice-Rubbed Chicken Breast with Black Pepper Vinegar Sauce and Green Onion Slaw Recipe


















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By simplydonna_4925490
Hanford, CA
on April 04, 2013
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Not impressed with this dish. I made the chicken, pepper sauce and the slaw. We ate it for dinner but threw out the leftovers. Myself and my family didn't like any of it. I am very sad to give this review because I usually love Bobbys recipes. I have been excited to try this recipe for a long time but was very let down by the results. The sauce and dressing for the slaw were overwhelming and didn't pair well with the chicken. I found the spice mixture for the chicken to be less than desireable.
By torba97_12904148
Fremont, CA
on March 12, 2013
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Absolutely delicious...flavor, texture and aroma!!!
Read the recipe, check your spices...go to store and buy all listed ingredients. You are in for a delicious surprise!
Annie, Fremont, CA
By Gotnoworrys
Florida
on December 30, 2012
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My favorite way to eat chicken.
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