Sixteen-Spice-Rubbed Chicken Breast with Black Pepper Vinegar Sauce and Green Onion Slaw

Name: Sixteen-Spice-Rubbed Chicken Breast with Black Pepper Vinegar Sauce and Green Onion Slaw
Prep time: 34 min
Cook time: 34 min
Total time: 34 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp ancho chile powder; 1 Tbsp brown sugar; 59 milliliters canola oil; 118 milliliters canola oil; 0 teaspoons Heaping cayenne pepper; 907 grams boneless chicken breasts, skin on; 0 teaspoons Heaping chile de arbol; 1 Tbsp pasilla chile powder; 3 Tbsps Dijon mustard; 1 teaspoon ground fennel seeds; 59 milliliters chopped fresh cilantro leaves; 2 teaspoons garlic powder; 237 milliliters coarsely chopped green onions, white and green parts; 1 teaspoon ground allspice; 1 teaspoon ground cinnamon; 1 teaspoon ground cloves; 1 Tbsp ground coriander; 1 Tbsp ground cumin; 1 Tbsp ground ginger; 1 teaspoons coarsely ground black pepper; 2 teaspoons coarsely ground black pepper; 2 teaspoons honey; 1 teaspoon kosher salt; 4 servings Kosher salt; 4 servings Kosher salt and freshly ground black pepper; 2 Tbsps mayonnaise; 118 milliliters extra-virgin olive oil; 2 teaspoons onion powder; 2 teaspoons poppy seeds; 1 small head purple cabbage, finely shredded

You can never have too many main course recipes, so give Sixteen-Spice-Rubbed Chicken Breast with Black Pepper Vinegar Sauce and Green Onion Slaw a try. This recipe serves 4. One serving contains 1096 calories, 55g of protein, and 83g of fat. Head to the store and pick up honey, garlic powder, canolan oil, and a few other things to make it today. To use up the ground cloves you could follow this main course with the Pumpkin Bread as a dessert. From preparation to the plate, this recipe takes approximately 34 minutes. It can be enjoyed any time, but it is especially good for The Fourth Of July.

Instructions

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.

Ingredients you will need

Salt And Pepper

Green Onions

Mayonnaise

Vinegar

Chili Pepper

Honey

Cooking Oil

Equipment you will use

Blender

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.

Ingredients you will need

Salt And Pepper

Poppy Seeds

Red Onion

Cilantro

Cabbage

Whole Chicken

Equipment you will use

Grill

Bowl

Heat your grill to high.

Equipment you will use

Grill

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.

Ingredients you will need

Arbol Chile

Garlic Powder

Black Pepper

Onion Powder

Brown Sugar

Coriander

Allspice

Cinnamon

Ground Cayenne Pepper

Clove

Fennel

Ginger

Cumin

Salt

Equipment you will use

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.

Ingredients you will need

Salt

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Grill

Remove the chicken from the grill and drizzle with the black pepper vinegar sauce. Tent loosely with foil and let rest for 5 minutes.

Ingredients you will need

Black Pepper

Whole Chicken

Vinegar

Sauce

Equipment you will use

Grill

Aluminum Foil

Serve the slaw on the side.

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.

Ingredients you will need

Salt And Pepper

Mustard