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!
SUPER SEXY SPICE RUB:
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
BLACK PEPPER VINEGAR SAUCE:
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.