SPANISH SPICE RUBBED CHICKEN BREASTS WITH PARSLEY-MINT SAUCE
Steps:
- 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.
- 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.
SPICE-RUBBED CHICKEN BREASTS WITH LEMON-SHALLOT SAUCE
Categories Chicken Citrus Poultry Sauté Low Carb Quick & Easy Lunch White Wine Summer Thyme Shallot Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Mix salt, pepper, and 1/2 teaspoon allspice in small bowl. Rub spice mixture over both sides of chicken. Heat 1 tablespoon oil in each of 2 large nonstick skillets over medium-high heat. Divide chicken between skillets and sauté until cooked through, about 4 minutes per side. Transfer chicken to work surface. Tent with foil to keep warm. Add 1/4 cup wine to each skillet and bring to boil, scraping up any browned bits. Combine wine in 1 skillet. Stir in broth, 1 tablespoon lemon juice, and lemon peel. Boil until reduced to 1/2 cup, about 5 minutes. Whisk in shallots, thyme, 6 tablespoons oil, 2 tablespoons lemon juice, and 1/4 teaspoon allspice; season sauce with salt and pepper. Cut chicken crosswise into 1/2-inch-thick slices.
- Divide chicken among plates. Spoon sauce over. Sprinkle with parsley.
SPICE RUBBED CHICKEN BREASTS W/ SPICY-COOL MINT SAUCE
What a great summer dinner! These chicken breasts are spicy and savory, and they go excellent with the cool refreshing mint sauce. Don't be fooled by the mint sauce, however, as it has a surprising bite of its own. This recipe is inspired by Bobby Flay's Spanish rubbed chicken breast recipe. I lightened it up by substituting some water for olive oil in the sauce. I served it with my refreshing spinach & chickpea salad!
Provided by Keeferop
Categories Sauces
Time 33m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Start by preparing the sauce. Grill the chili pepper, remove the skin & seeds (you may leave the seeds if you would like the sauce to be more spicy), and chop into pieces.
- Using a blender or food processor, process the mint, parsley, garlic, and chili pepper until combined.
- Add the honey, mustard, and olive oil. Blend until combined.
- Slowly add the water until you achieve your desired consistency. You may use more or less than 1/3 cup of water.
- Add salt & pepper to taste. Cool sauce until ready to serve.
- For the dry rub, combine the ground spices (paprika,cumin, coriander, fennel, mustard, ground pepper, and kosher salt) Trim fat from chicken breasts and rub each side of the breasts with olive oil.
- Pat on the dry rub to both sides of the breasts.
- Place on a hot grill (about 400 degrees). Cook for 10-15 minutes or until cooked through, flipping the breasts halfway through the cooking time.
- Serve w/ chilled mint sauce. Enjoy.
Nutrition Facts : Calories 444.5, Fat 18, SaturatedFat 2.8, Cholesterol 131.6, Sodium 1117.5, Carbohydrate 15.6, Fiber 3.3, Sugar 9.4, Protein 54.7
SPICE-RUBBED CHICKEN BREASTS
From a cookbook of mine entitled Seriously Simple....and yes, all the great recipes from the book are seriously simple, and seriously good! You can use any leftover chicken for a salad the next day!
Provided by carmenskitchen
Categories Chicken Breast
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl, combine all spice rub ingredients and mix well.
- Place chicken breasts in shallow glass dish. Squeeze juice of 1 1/2 of the limes over chicken. Sprinkle spice mixture over chicken and rub in on both sides.
- Cover and refrigerate for up to 2 hours.
- Heat outdoor grill to med-high heat and grill breasts 3-5 minutes per side, depending on thickness.
- Cut remaining limes into wedges. Put chicken breasts on platter and garnish with limes.
Nutrition Facts : Calories 158.9, Fat 1.8, SaturatedFat 0.4, Cholesterol 68.4, Sodium 370.5, Carbohydrate 7.9, Fiber 1.5, Sugar 3.9, Protein 27.7
SPANISH SPICE RUBBED CHICKEN BREASTS WITH PARSLEY-MINT SAUCE
Yield 4
Number Of Ingredients 21
Steps:
- Spice Rubbed Chicken: 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: 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. Recipe courtesy of Bobby Flay, 2007
SPICE-RUBBED CHICKEN BREASTS
Steps:
- Slice chicken breasts horizontally to create 2 thinner halves. Cover each half in plastic and use a meat mallet to pound to an even thickness. Drizzle with olive oil. In a small bowl, combine the brown sugar, cumin, garlic salt, onion salt, paprika, thyme, salt pepper and allspice. Rub mixture over both sides of each of the four piece of meat. In cooking on a grill, heat to medium heat and cook 2 minutes per side. If on a stove top, heat 1 tsp. canola oil over medium-high, and cook 2-3 minutes per side. Let rest for 5 minutes.
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