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Sixteen-Spice-Rubbed Chicken Breast with Black Pepper Vinegar Sauce and Green Onion Slaw (Bobby Flay) Recipe

Sixteen-Spice-Rubbed Chicken Breast with Black Pepper Vinegar Sauce and Green Onion Slaw (Bobby Flay) Recipe

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Sixteen-Spice-Rubbed Chicken Breast with Black Pepper Vinegar Sauce and Green Onion Slaw (Bobby Flay)

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Ingredients:

Serving

1 cup coarsely chopped green onions, white and green parts
1/4 cup red wine vinegar
2 tsp honey
2 serrano chiles
2 tbsp mayonnaise
1/2 cup canola oil
kosher salt and freshly ground black pepper
1 small head of purple cabbage, finely shredded
1 small red onion, halved and thinly sliced
2 tsp poppy seeds
1/4 cup chopped fresh cilantro leaves
1 tbsp ancho chile powder
1 tbsp pasilla chile powder
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp ground ginger
1 tbsp brown sugar
2 tsp garlic powder
2 tsp onion powder
1 tsp ground allspice
1 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground fennel seeds
heaping 1/4 tsp chile de arbol
kosher salt
2 tsp coarsely ground black pepper
heaping 1/4 tsp cayenne pepper
4 (8-oz) boneless chicken breasts, skin on
1/4 cup canola oil
black pepper vinegar sauce
1/4 cup rice wine vinegar
1/2 cup extra-virgin olive oil
3 tbsp dijon mustard
2 tsp honey
1 tsp kosher salt
3/4 tsp coarsely ground black pepper

Directions:

Chicken:
To make the dressing for the slaw, combine the green onions, vinegar, honey, chiles, mayonnaise, oil and salt and pepper to taste in a blender and blend until emulsified.
Combine the cabbage, red onion and poppy seeds in a bowl, add the dressing, and stir until combined. Fold in the cilantro and season with salt and pepper to taste. Cover and refrigerate while you grill the chicken or for up to 1 hour.
Heat your grill to high.
Stir together the ancho powder, pasilla powder, cumin, coriander, ginger, brown sugar, garlic powder, onion powder, allspice, cinnamon, cloves, fennel, chile de arbol, 2 tablespoons salt, black pepper and cayenne in a small bowl.
Brush both sides of the breasts with the oil and season with salt. Rub the top side of each breast with a few tablespoons of the rub and place on the grill, rub side down. Grill until golden brown and slightly charred, 3 to 4 minutes. Turn the breasts over and continue grilling until just cooked through, 4 to 5 minutes longer.
Remove the chicken from the grill and drizzle with the black pepper vinegar sauce. Tent loosely with foil and let rest for 5 minutes. Serve the slaw on the side.
Black Pepper Vinegar Sauce:
Combine the vinegar, oil, mustard, honey, salt and pepper in a blender and blend until smooth. The sauce can be made 1 day in advance, covered and refrigerated. Bring to room temperature before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	895.43 Kcal (3749 kJ)
Calories from fat	733.43 Kcal
		% Daily Value*
Total Fat	81.49g	125%
Cholesterol	27.85mg	9%
Sodium	925.29mg	39%
Potassium	682.92mg	15%
Total Carbs	34.4g	11%
Sugars	19.67g	79%
Dietary Fiber	10.38g	42%
Protein	10.89g	22%
Vitamin C	91.6mg	153%
Vitamin A	0.7mg	22%
Iron	2.5mg	14%
Calcium	191.2mg	19%

Amount Per 100 g
Calories	204.11 Kcal (855 kJ)
Calories from fat	167.18 Kcal
		% Daily Value*
Total Fat	18.58g	125%
Cholesterol	6.35mg	9%
Sodium	210.92mg	39%
Potassium	155.67mg	15%
Total Carbs	7.84g	11%
Sugars	4.48g	79%
Dietary Fiber	2.37g	42%
Protein	2.48g	22%
Vitamin C	20.9mg	153%
Vitamin A	0.2mg	22%
Iron	0.6mg	14%
Calcium	43.6mg	19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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