Photo: Spanish Spice Rubbed Chicken Breasts with Parsley-Mint Sauce Recipe
Ingredients
Spice Rubbed Chicken:
- 1 tablespoon Spanish paprika
- 1 tablespoon smoked paprika
- 2 teaspoons cumin seeds, ground
- 2 teaspoons mustard seeds, ground
- 2 teaspoons fennel seeds, ground
- 1 teaspoon coarsely ground black pepper
- 2 teaspoons kosher salt
- 4 (8-ounce) boneless chicken breasts
- Olive oil
- Parsley-Mint Sauce, recipe follows
Directions
Preheat your grill to high.
Whisk together the paprika, cumin, mustard, fennel, pepper and salt in a small bowl.
Brush the chicken with a few teaspoons of oil on both sides. Rub the breasts on the skin side with some of the rub and place on the grill, rub side down. Grill until golden brown and slightly charred, 4 to 5 minutes. Turn the breasts over and continue cooking until just cooked through, 4 to 5 minutes. Transfer the chicken to a platter and immediately drizzle with some of the Parsley-Mint Sauce. Let rest 5 minutes. Serve with additional sauce on the side.
Parsley-Mint Sauce:
- 1 1/2 cups tightly packed fresh mint leaves
- 3/4 cup tightly packed fresh flat-leaf parsley
- 6 cloves garlic, chopped
- 2 serrano chiles, grilled, peeled, chopped
- 2 tablespoons honey
- 2 tablespoons Dijon mustard
- 1 cup olive oil
- Water
- Salt and freshly ground black pepper
Place the mint, parsley, garlic and serranos in a food processor and process until coarsely chopped. Add the honey and mustard and process until combined. With the motor running, slowly add the olive oil until emulsified.
Transfer the mixture to a bowl and whisk in a few tablespoons of cold water to thin to a sauce-like consistency. Season with salt and pepper to taste.
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By hottitati
Cleveland , OH
on March 10, 2013
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Made this dish exactly and my boyfriend and I ate it for 4 days straight! Couldn't get enough of it! Absolutely delicious!
By romerodejesus
Brooklyn, NY
on December 03, 2012
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Awesome dish, the taste was just marvelous.
By eckleya
on June 28, 2012
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I didn't have the right kind of Paprika or the serrano chiles, so I substituted regular paprika and dried Cilantro leaves in the rub and just left the chiles out of the sauce. Still very delicious and was well-liked by the entire family! Love the bright green color on the plate, too!
Read all 51 reviews