Spanish – Spiced Chicken with Mustard Green Onion Sauce

By rdgplus3

From Bobby Flay
It’s amazing the way these spices come together to create one big flavour. Not only does this rub have dynamic taste, but it also creates a fantastic contrast of textures. This dish has become a favourite at my restaurant Bolo. Feel free to experiment with the spice rub This is what works best according to my taste, but you might like to change the proportions or try adding hot or smoked paprika for a more piquant flavor.

Ingredients

• Mustard Green Onion Sauce
• 1/4 cup white wine vinegar
• 2 tablespoons Dijon mustard
• 1/2 cup olive oil
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup thinly sliced green onions, light and dark parts
• 2 tablespoons finely chopped fresh flat leaf parsley leaves
• Spanish Spice Rub
• 3 tablespoons Spanish paprika
• 1 tablespoon ground cumin
• 1 tablespoon ground mustard seeds
• 2 teaspoons ground fennel seeds
• 2 teaspoons kosher salt
• 2 teaspoons coarsely ground black pepper

Preparation

Step 1

Mustard Green Onion Sauce
Whisk together the vinegar and mustard in a large. Drizzle in the oil and whisk to emulsify. Season with the salt and pepper, then stir in the green onions and parsley.

Spanish Spice Rub
Whisk together all of the ingredients in a bowl.

1. Heat your grill to medium.

2. Rub each chicken breast on the top side with the rub, drizzle with the oil , and place rub side down on the grill. Grill for 3 to 4 minutes until slightly charred and a crust has formed. Turn the breasts over, close the cover and continue cooking for 5 to 6 minutes until just cooked through. Remove to a cutting board and let rest for 5 minutes.

3. Place the chicken breasts on a platter and drizzle 2 tablespoon of the sauce over each breast. Garnish with chopped parsley, and serve the remaining sauce on the side.