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 (44)

RECIPE
COMMENTS & REVIEWS(44)

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
Karen Buford, GA 01-29-2010
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Instant family favorite
Rated: 5 stars out of 5

This is hands down one of my favorite chicken dishes now! It is absolutely delicious and very simple. Making the slaw was a... little more work, but fantastic with the chicken. This chicken is not as spicy (hot) as I originally thought and my kids (9 & 14) loved it, especially with the sauce, which cools it down even more. Gonna make this one again tonight, but put the chicken on top of a regular garden salad, using the black pepper vinegar sauce as the salad dressing.Read more
recipe Sixteen-Spice-Rubbed Chicken Breast with Black Pepper Vinegar Sauce and Green Onion Slaw
alexis aptos, CA 01-26-2010
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One of the best chicken dishes I've had and made at home!
Rated: 5 stars out of 5

This recipe is a keeper! I followed the recipe for the chicken exact however I didn't have all spice, corriander or pasilla... chili powder. I replace the pasilla powder for chili powder and didn't use the cayenne listed towards the bottom. The chicken was full of flavor and the vinegar sauce works so well with the chicken and brings it to another level. I also garnished the chicken breasts with chopped green onions. YUM! I skipped the coleslaw and served the chicken with mashed butternut squash and a salad. Read more
recipe Sixteen-Spice-Rubbed Chicken Breast with Black Pepper Vinegar Sauce and Green Onion Slaw
Marie Orchard Park, NY 01-16-2010
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One of the best meals ever!
Rated: 5 stars out of 5

Bobby, you did it again. We loved everything about this meal! I didn't use all the spice rub. I saved some for another few... meals. I also didn't purchase the two specialty chili powders recommended because they cost $10/bottle! I substituted regular chili powder and it came out just fine. My market didn't have fresh serrano peppers, so I had to use canned pickled serranos. This meal was fabulous, but an extremely expensive and labor intensive meal because of all the ingredients.Read more
recipe Sixteen-Spice-Rubbed Chicken Breast with Black Pepper Vinegar Sauce and Green Onion Slaw
Karen Birdsboro, PA 01-13-2010
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Yum
Rated: 5 stars out of 5

This was such a yummy dish I only used chili powder since I didn't have the specialty chili powders and didn't want it too... hot. Loved the dipping sauce. Had the chicken over salad with sauce as salad dressing.Read more
recipe Sixteen-Spice-Rubbed Chicken Breast with Black Pepper Vinegar Sauce and Green Onion Slaw
Wendy Collierville, TN 01-11-2010
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Hands down best chicken I've ever grilled!
Rated: 5 stars out of 5

This is super easy to make and fantastic!!! I just bought 10 boneless, skinless chicken breats and I am going to coat them... all with the rub, grill them and eat them this week (by itself, on salads, etc. etc.). Absolutely fantastic! By the way, couldn't find the pasilla chile powder, chile de arbol or even the ground fennel and it was still fantastic!! I'll try to get to a special spices store today but really didn't even miss it!! This is a must try. Read more
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