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Spanish Spice Rubbed Chicken Breasts with Parsley-Mint Sauce Recipe

Spanish Spice Rubbed Chicken Breasts with Parsley-Mint Sauce

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (51)

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Average Rating:

Total Reviews: 51

Showing 11-20 of 51

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  • on May 27, 2011

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    If you are going to make this recipe, make sure you double the rub cause you are going to want to make it again. If you aren't into the Parsley-Mint Sauce, which is great, I recommend frying up some Piquillo Peppers with the liquid drained. These can be found typically in the specialty food section of your market.

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  • on May 26, 2011

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    This recipe is delish. The only change I made was to reverse the amounts of mint and parsley. The rub was flavorful and the sauce complimented the flavors of the meat really well.

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  • on December 07, 2010

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    love this recipe! I also cut down on the garlic and added lemon juice to the sauce for some freshness and acidity. came out great!

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  • on November 06, 2010

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    This is delicious even after I ran out of the mint sauce. The chicken can stand on its own. I will definitely make this again.

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  • on November 05, 2010

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    Fantastic. Used this recipe for shrimp as well and enjoyed it.

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  • on October 04, 2010

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    Amazing! I did cheat a bit ... I did not have fennel, so I (sadly omitted. For the sauce -- only 3 cloves garlic (was PLENTY!, I didn't roast the serranos, and I added just a dash of white wine vinegar for a little acidity. IT WAS PERFECT! I served on top of a crisp romaine, summer tomato and shaved manchengo salad. I will certainly be making this again!!! Can't wait for leftovers tomorrow!

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  • on September 25, 2010

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    The chicken stood on its own as the smokey rub's flavors caused a taste explosion in your mouth. Unfortunately, the sauce did not appeal to my taste and I would not use it again. Slice up the grilled chicken and throw it on top of ceasar salad for tasty dinner..

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  • on September 09, 2010

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    This is my go to grilled chicken. The flavors work great together and the sauce is so yummy. Always impresses guests and very simple to make!

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  • on July 09, 2010

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    My mouth says thank you Bobby!! All the flavers were wonderful, I did cut down on the garlic by half though. ; I will be making this again.

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  • on July 07, 2010

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    Yet several more restaurant quality meals! We made the chicken breasts and sauce for dinner,

    Loved the sauce so much that we grilled lamb chops, simply, and drizzled with the sauce, served alongside some curry couscous and grilled radicchio.

    And used the excess rub on a center cut pork loin, served with a fresh mango relish.

    All around, a success. Just delicious! The only reason I gave this recipe five stars is because you won't let me give it TEN!!!

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