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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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Average Rating:

Total Reviews: 51

Showing 31-40 of 51

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  • on June 20, 2009

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    On the show he only uses 2 garlic cloves because he said, "I don't want to overwhelm the sauce." The recipes is wrong.

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  • on September 21, 2008

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    First made June 18 2008. Everthing was excellent and the sauce was great.

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  • on August 22, 2008

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    I found this recipe as I was making chicken for dinner yet again. It was my lucky day! The flavors for the chicken were so good! Honestly I think it was the smoked paprika that was the star. I'll admit the parsley-mint sauce sounded weird, but with loads of mint in the garden I had to try it. THANK YOU BOBBY! I just LOVE the combination of the parsley and the mint! I'd have never come up with that in a million years! I confess, I didn't add the hot peppers, but it was sensational without them! All in all, extremely simple to make. I rubbed the chicken all around with the spices and allowed them to sit for an hour before I was ready to grill the chickn. My husband gave me lavish praise for making the same old grilled chicken dinner exciting! We'll see this one again real soon!

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  • on July 25, 2008

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    An absolutely dynomite recipe. The chicken and mint sauce work great with each other. Also, if you are going to grill out some chicken and don't feel like making the mint sauce, go with these spices for your chicken.

    As for the mint sauce, the one thing is, even as a huge garlic fan, it probably is a bit too garlicy. It tastes great, but afterwards you can really taste the garlic in your mouth. It's a bit much. I'd suggest downing the amount of garlic to 4 cloves.

    Also, if you have extra sauce, and you probably will, you can use it to cook with if you are going to roast up some chickens. I suggest putting some of that mint sauce under the skin and it should work great.

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  • on July 22, 2008

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    Besides being easy, this recipe is a hit with the family. I didn't have all the ingredients for the rub, but the sauce took center stage anyway. I served it with rice, and made some grilled tofu for my vegan daugher, and the sauce tasted great on those as well. Thank you.

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  • on July 17, 2008

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    way to go bobby. fabulous as always and conveniently low fat. love it.

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  • on July 14, 2008

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    loved it . Thanks so much, best way to describe it was soul full!!!!

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  • on July 13, 2008

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    This was delicious!.. I had to substitute chile powder for the smoked paprika (I put half as much as what was called for for the smoked paprika but it was GREAT! I loved it. I served it with the grilled vidalia onions with barbeque sauce (on your show this morning, grilled jalopenos stuffed with cream cheese, cole slaw with lime juice, zest, vinegar, mayonnaise and cilantro, and fresh out of the garden tomatoes! WOW. That was a meal. And it wasn't even THAT fattenting!

    Kirbhy

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  • on July 02, 2008

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    I used this rub for my smoked pork butts. Then made the green sauce substituting cilantro for the mint and out of laziness put the seranos in raw. It was fabulous rolled in tortillas. I've gotten so many requests for the sauce recipe. In fact making it for the 4th party. Thanks for all the great ideas!

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  • on June 27, 2008

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    I made this last night for the first time and it was a hit, my wife and children loved it. The sauce takes a bit to get used to, but once you do, you realize it is a great combination.

    I have a question about Paprika, the recipe calls for Spanish Paprika, the one I have come in 2 versions Sweet and Hot. Did you run into those choices? If so which one did you choose?

    I used the Sweet version and it worked fine, next time I may try the hot.

    I will greatly appreciate any feedback on this.

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