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

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

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Average Rating:

Total Reviews: 66

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  • on March 18, 2010

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    the flavor combinations of the chicken spice rub with the vinegar sauce were absolutely fantastic.

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  • on March 09, 2010

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    We couldn't find a couple of the spices at the store, but this chicken was probably the best thing I have ever eaten!!! It was sooooooo good! We used thighs instead of breasts and added more honey to the glaze. Amazing.

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  • on January 29, 2010

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    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.

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  • on January 26, 2010

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    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.

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  • on January 16, 2010

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    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.

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  • on January 13, 2010

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    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.

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  • on January 11, 2010

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    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.

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  • on September 23, 2009

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    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!!

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  • on August 12, 2009

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    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.

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  • on August 08, 2009

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    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.

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