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

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You have to like flavor and spice, but this could be the best meal I've made the whole summer. The sauce (an emulsified vinaigrette is the crowning jewel that tames the spice. I know why this was the flagship recipe for Food Network's home page for a week or so.

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this was so good. i sliced up the chicken, drizzled on the vinegar sauce and wrapped it in a grilled whole grain tortilla. i skipped the coriander because I didn't have any, not sure if it made much of a difference.

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Great Rub, tasted fantastic. Made bad style coleslaw with added cliantro. Very tasty, great presentation.

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This is our very favorite chicken recipe EVER ... it is so easy and so good!!! We keep the spice mixture on hand so we can whip it up whenever. Everyone in my family loves it.

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The sauce really does make it. I had to eliminate allspice and cloves b/c my husband doesn't care for them, so I think this just isn't a recipe for us. I will make the sauce again for other chicken recipes. If u like green onions u will like this slaw too.

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Such a great combo with the chicken and the slaw. Made exactly as is. I almost liked the slaw the next day better because the heat was up. Maybe I would add another serrano if I was serving the same day. Really good though, can't wait to make again with the extra spice rub I have!

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This recipe is a real winner. It appears to be a variation on a jerk rub, yet the changes to this 16-spice rub add depth of flavor and a crispier crust on the grill. I used it on a whole split chicken on the grill with spectacular results. Don't be afraid of the dark crispy skin -- the meat remains tender and moist and cooks a little slower than usual, so use an instant-read thermometer to check doneness.

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This recipe was DELICIOUS! My husband even liked the Slaw (which he normally dislikes. I made the following alterations (to fit what I had on hand - 2 Tbsp regular chile powder (I didn't have ancho or pasilla & left out the 1/4 tsp chile de arbol - It was still a bit spicy - I think my kids would never have eaten it had it been spicier!

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My husband is not a fan of boneless chicken breast but Bobby's recipe has changed all that. We've had it twice this week and I'm sure it will be a regular on our menu. The spice mix makes plenty so you'll have extra. And the Green Onion Slaw goes so well with the chicken you have to make it. Both were easy to prepare and I found all of the ingredients in my local grocery store. Thanks Bobby for another great recipe, can't wait for my copy of Grill It to arrive!

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This was so delicious. I only used 1 tbsp. of spice rub. I think 2 tbsps. would be to much. The Black Pepper Vinegar Sauce it sooooo good. Bobby Flay is the man.