super sexy chicken

yep.  if you’re ever in need of a good, moist, well flavored piece of chicken, this would be it.  originally called sixteen-spice rubbed chicken breast with black pepper vinegar sauce, that’s a mouthful &  is better called (as the mister renamed it & it caught on) super sexy chicken.  why?  because it’s easy & outstanding every time.  it’ll impress people.  my little sister, who survives off nothing but edammame & pasta with butter, ate it, so if that’s not a stamp of approval, i don’t know what is.

add this one to your culinary arsenal today.

the black pepper vinegar sauce is a good accompaniment, but the chicken breast is so good, that it really can stand alone.  we’ve made just the chicken again & again, and it’s really become our go to chicken recipe.

we were short on two of the spices, so below is our edited version.  it will make a lot, but just go ahead and make the whole recipe & throw it in a jar to keep in your spice cabinet.  you’ll be back for it soon.

slightly adapted from bobby flay’s grill it!

2 tbs pasilla chile powder
1 tbs ground cumin
1 tbs ground coriander
1 tbs ground ginger
1 tbs 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 1/2 tsp cayenne pepper
2 tsp coarsely ground black pepper
kosher salt

1/4 cup rice wine vinegar
1/2 extra virgin olive oil
3 tablespoons dijon mustard
2 teaspoons honey
3/4 teaspoon freshly ground black pepper

4 boneless breasts (bobby recommends skin on, but we used skinless & it was perfectly fine)
1/4 cup canola oil
1 teaspoon kosher salt

1.  heat grill to high.  stir together all the spice rub ingredients in a small bowl.  set aside.

2.  make the black pepper vinegar sauce.  combine the vinegar, oil, mustard, honey, salt & pepper in a blender & blend until smooth.

3.  brush both sides of chicken breasts with canola oil & season with salt.  rub the top side of each breast with a few tablespoons of the spice rub.  put on the grill, rub side down.  grill until golden brown with a slight char.  flip & continue grilling until cooked through, about 4 or 5 more minutes.

4.  remove chicken from the grill & drizzle with black pepper sauce & tent loosely with aluminum for 5 minutes.  Serve again & again.

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