Monday, May 24, 2010

spanish spiced rub chicken with mustard green onion sauce

Bobby Flay has so many great grilling recipes!  This is one of my favorites.  Make the sauce and season the chicken the night before and refrigerate both until you're ready to grill!  Don't let my wordy directions and multiple ingredient lists deter you from making this dish!  It's quick to prepare and quick to grill the next day.  Two of my girls eat the chicken without the sauce but the baby could make a meal on condiments alone so the sauce is a must on her plate!

mustard green onion sauce
1/2 cup white vinegar
3 T dijon mustard
1 cup olive oil
salt and pepper to taste
1/2 cup thinly sliced scallions
3 T fresh flat leaf parsley, chopped

Whisk all ingredients ,except scallions and parsley, until oil is well combined.  Fold in scallions and parsley.  Set aside. (or refrigerate if you are prepping ahead!)

spanish spice rub 
*I never measure this out.  I just line the spices up on the counter and sprinkle it all on.  Here are the measurements so you have an idea of how much of each to shake over the chicken breasts!  If you do want to measure, just mix the following ingredients in a small bowl.
3 T paprika
1 T ground cumin
1 T ground mustard
2 t ground fennel seeds (if I don't have the ground ones I just sprinkle some whole ones on the chicken)
2 t ground pepper
2 t kosher salt

8 thinly sliced boneless, skinless chicken breast
olive oil to coat chicken
spanish spice rub (above)

1.  Brush chicken with olive oil.
2.  Rub spice run on both sides of chicken breast and place on a plate.
3.  Heat the grill to medium for at least 10 minutes before using. Cook chicken over medium heat for about 5 minutes on each side (adjust time depending on thickness of chicken! I like my chicken thin so it cooks really fast.)
4.  Serve with mustard green onion sauce.

Prep ahead:  Prepare the sauce and season the chicken the night before!  It takes less than 15 minutes to prep this dish and 15 minutes to grill the next day!

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