Spanish Spice Rubbed Chicken Breasts with Parsley-Mint Sauce Recipe

Name: Spanish Spice Rubbed Chicken Breasts with Parsley-Mint Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon Spanish paprika; 1 tablespoon smoked paprika; 2 teaspoons cumin seeds, ground; 2 teaspoons mustard seeds, ground; 2 teaspoons fennel seeds, ground; 1 teaspoon coarsely ground black pepper; 2 teaspoons kosher salt; 4 (8-ounce) boneless chicken breasts; Olive oil; Parsley-Mint Sauce, recipe follows; 1 1/2 cups tightly packed fresh mint leaves; 3/4 cup tightly packed fresh flat-leaf parsley; 6 cloves garlic, chopped; 2 serrano chiles, grilled, peeled, chopped; 2 tablespoons honey; 2 tablespoons Dijon mustard; 1 cup olive oil; Water; Salt and freshly ground black pepper

Servings: persons

1 tablespoon Spanish paprika
1 tablespoon smoked paprika
2 teaspoons cumin seeds, ground
2 teaspoons mustard seeds, ground
2 teaspoons fennel seeds, ground
1 teaspoon coarsely ground black pepper
2 teaspoons kosher salt
4 (8-ounce) boneless chicken breasts
Olive oil
Parsley-Mint Sauce, recipe follows
1 1/2 cups tightly packed fresh mint leaves
3/4 cup tightly packed fresh flat-leaf parsley
6 cloves garlic, chopped
2 serrano chiles, grilled, peeled, chopped
2 tablespoons honey
2 tablespoons Dijon mustard
1 cup olive oil
Water
Salt and freshly ground black pepper

1
Preheat your grill to high.
2
Whisk together the paprika, cumin, mustard, fennel, pepper and salt in a small bowl.
3
Brush the chicken with a few teaspoons of oil on both sides.
4
Rub the breasts on the skin side with some of the rub and place on the grill, rub side down.
5
Grill until golden brown and slightly charred, 4 to 5 minutes.
6
Turn the breasts over and continue cooking until just cooked through, 4 to 5 minutes.
7
Transfer the chicken to a platter and immediately drizzle with some of the Parsley-Mint Sauce.
8
Let rest 5 minutes.
9
Serve with additional sauce on the side.
10
Place the mint, parsley, garlic and serranos in a food processor and process until coarsely chopped.
11
Add the honey and mustard and process until combined.
12
With the motor running, slowly add the olive oil until emulsified.
13
Transfer the mixture to a bowl and whisk in a few tablespoons of cold water to thin to a sauce-like consistency.
14
Season with salt and pepper to taste.

779

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 tablespoon Spanish paprika, 1 tablespoon smoked paprika, 2 teaspoons cumin seeds, ground, 2 teaspoons mustard seeds, ground, and more.

Yes, Spanish Spice Rubbed Chicken Breasts with Parsley-Mint Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spanish Spice Rubbed Chicken Breasts with Parsley-Mint Sauce

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