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

Bobby Flay

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

Picture of Sixteen-Spice-Rubbed Chicken Breast with Black Pepper Vinegar Sauce and Green Onion Slaw Recipe Photo: Sixteen-Spice-Rubbed Chicken Breast with Black Pepper Vinegar Sauce and Green Onion Slaw Recipe
Rated 5 stars out of 5
  • Rate This Recipe
  • Read 57 Reviews
Total Time:
34 min
Prep
25 min
Cook
9 min
Yield:
4 servings
Level:
Easy
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

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:

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.

Print Recipe

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be signed in to review this recipe.

Newest Ratings and Reviews

Read all 57 reviews

  • on July 04, 2011

    Flag

    Between the rub and the slaw my mouth was on fire! I actually think it was the slaw that set my mouth a blaze, which then kind of tainted the chicken for me. I did still like both and will make again, however, next time I will use less of the rub - 2T/breast is too much. I used boneless/skinless which may have been my problem, if you were using skin on, it may not have been as intense. Also, the slaw was really good but way too hot for my taste - despite the fact I only used 1.5 serranos - ribs and seeds removed. Next time I will try the slaw with one serrano or maybe just a half. I think with those adjustments next time it will be great. The vinegar sauce on the chicken was delicious and the I like the fact the the slaw is not in heaps of mayo - the cilantro is key!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on June 28, 2011

    Flag

    Fantastic! I could not find the ancho or pasilla, so I substituted chipotle instead. It was a huge hit (a bit on the spicy side...but a good spice. I also made the vinegar sauce, which was great with it. Will make again!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on May 01, 2011

    Flag

    Tasty-Yes! Wonderful! DIdn't have time to make the slaw but will most definitely next time- the chicken was fabulous!!!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google