GRILLED 16 SPICE CHICKEN WITH BLACK PEPPER SAUCE (BOBBY FLAY)

By Silvermama

Excellent. The sauce is great with almost any type of grilled chicken. Attempted to make this using a sugar subsitute rather than honey; it was nasty. YOu can also remove the skin before applying the rub; just don't cook it as long so it doesn't dry out.

Ingredients

• 4 8 oz, boneless, skin on chicken breast
• 1 tbs ancho chile powder
• 1 tbs pasilla chile powder
• 1 tbs ground cumin
• 1 tbs ground coriander
• 1 tbs ground ginger
• 1 tbs brown sugar (or substitute)
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp ground allspice
• 1 tsp cinnamon
• 1 tsp ground cloves
• 1 tsp ground fennel seeds
• Heaping 1/4 tsp chile de arbol
• Heaping 1/4 tsp cayenne
• Kosher salt
• 2 tsp coarse ground pepper
• 1/4 cup canola oil
• Black Pepper Vinegar Sauce
• 1/4 cup rice wine vinegar
• 1/2 cup extra-virgin olive oil
• 3 tbs Dijon mustard
• 2 tsp honey
• 1 tsp kosher salt
• 1/2 tsp coarse ground pepper

Preparation

Step 1

For chicken: Stir together all dry ingredients in a small bowl. Brush both sides of breasts w/oil. Rub top of each breast with a few tsp of rub and place on grill, rub side down. Grill until slightly charred (3-4 minutes). Turn over and continue grilling until just cooked thru, 4-5 minutes longer. Remove from grill and drizzle w/black pepper vinegar sauce.

For sauce: Combine all ingredients in blender or food processor until smooth.