Spanish Spice Rubbed Chicken Breasts with Parsley-Mint Sauce

Name: Spanish Spice Rubbed Chicken Breasts with Parsley-Mint Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Spanish, European
Ingredients: 907 grams boneless chicken breasts; 2 teaspoons cumin seeds, ground; 2 Tbsps Dijon mustard; 2 teaspoons fennel seeds, ground; 177 milliliters tightly packed fresh flat-leaf parsley; 6 cloves garlic, chopped; 1 teaspoon coarsely ground black pepper; 2 Tbsps honey; 2 teaspoons kosher salt; 355 milliliters tightly packed fresh mint leaves; 2 teaspoons mustard seeds, ground; 237 milliliters olive oil; 4 servings Olive oil; 1 Tbsp Spanish paprika; 4 servings Salt and freshly ground black pepper; 2 serrano chiles, grilled, peeled, chopped; 1 Tbsp smoked paprika; 4 servings Water

Spanish Spice Rubbed Chicken Breasts with Parsley-Mint Sauce might be just the European recipe you are searching for. Watching your figure? This gluten free, dairy free, and primal recipe has 516 calories, 51g of protein, and 27g of fat per serving. This recipe serves 4. This recipe covers 38% of your daily requirements of vitamins and minerals. Head to the store and pick up fennel seeds, garlic, mustard seeds, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Preheat your grill to high.

Equipment you will use

Grill

Whisk together the paprika, cumin, mustard, fennel, pepper and salt in a small bowl.

Ingredients you will need

Mustard

Paprika

Fennel

Pepper

Cumin

Salt

Equipment you will use

Whisk

Bowl

Brush the chicken with a few teaspoons of oil on both sides. Rub the breasts on the skin side with some of the rub and place on the grill, rub side down. Grill until golden brown and slightly charred, 4 to 5 minutes. Turn the breasts over and continue cooking until just cooked through, 4 to 5 minutes.

Ingredients you will need

Whole Chicken

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Grill

Transfer the chicken to a platter and immediately drizzle with some of the Parsley-Mint Sauce.

Ingredients you will need

Whole Chicken

Parsley

Sauce

Mint

Let rest 5 minutes.

Serve with additional sauce on the side.

Ingredients you will need

Sauce

Place the mint, parsley, garlic and serranos in a food processor and process until coarsely chopped.

Ingredients you will need

Parsley

Garlic

Mint

Equipment you will use

Food Processor

Add the honey and mustard and process until combined. With the motor running, slowly add the olive oil until emulsified.

Ingredients you will need

Olive Oil

Mustard

Honey

Transfer the mixture to a bowl and whisk in a few tablespoons of cold water to thin to a sauce-like consistency. Season with salt and pepper to taste.

Ingredients you will need

Salt And Pepper

Sauce

Water

Equipment you will use

Whisk

Bowl

Equipment

Ingredients

Servings:

907grams

boneless chicken breasts 2teaspoons

cumin seeds, ground 2Tbsps

Dijon mustard 2teaspoons

fennel seeds, ground 177milliliters

tightly packed fresh flat-leaf parsley 6cloves

garlic, chopped 1teaspoon

coarsely ground black pepper 2Tbsps

honey 2teaspoons

kosher salt 355milliliters

tightly packed fresh mint leaves 2teaspoons

mustard seeds, ground 237milliliters

olive oil 4servings

Olive oil 1Tbsp

Spanish paprika 4servings

Salt and freshly ground black pepper 2

serrano chiles, grilled, peeled, chopped 1Tbsp

smoked paprika 4servings

Water

Recommended wine: Tempranillo, Albarino, Grenache

Tempranillo, Albarino, and Grenache are my top picks for Spanish. When pairing wine with Spanish dishes, why not follow the rule 'what grows together goes together'? We recommend albariño for white wine and garnachan and tempranillo for red.

Bright cherry color with purple rim. Fresh, where black and red berries blend together with spicy, slight toasted notes and cocoa from the barrel ageing. Very smooth and silky feel, balanced and soft tannins.