Spanish-Spice-Rubbed Chicken

spice-rubbed-chicken Yunhee Kim


  • Parsley-Mint Sauce
  • 1 1/2 cups fresh flat-leaf parsley
  • 3/4 cup fresh mint
  • 3 garlic cloves, chopped
  • 2 serrano chiles, grilled, peeled, seeded, and chopped
  • 2 tablespoons honey
  • 2 tablespoons Dijon mustard
  • 1/2 cup olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Chicken
  • 2 tablespoons Spanish paprika
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons dry mustard
  • 1 1/2 teaspoons ground fennel seed
  • 1 teaspoon coarsely ground black pepper
  • 1/2 teaspoon kosher salt
  • 4 (4-ounce) skinless bone-in chicken breasts
  • 1 tablespoon olive oil
  • Fresh mint sprigs for garnish (optional)


1. To make Parsley-Mint Sauce: Combine parsley, 3/4 cup mint, garlic, and chiles in a food processor; process until coarsely chopped. Add honey and mustard; process until combined. With processor on, slowly add olive oil.

2. Transfer the mixture to a bowl, and whisk in a few tablespoons cold water to thin the sauce. Stir in salt and pepper. Cover and refrigerate up to 8 hours. Bring sauce to room temperature before serving.

3. To make chicken: Whisk together paprika, cumin, mustard, fennel, pepper, and salt in a bowl.

4. Prepare grill.

5. Brush chicken with olive oil. Coat top with 2 teaspoons spice rub; place on grill, rub side down. Grill over high heat 5–6 minutes or until golden brown and slightly charred. Turn breasts over, and cook for 6–7 minutes or until internal temperature reaches 165°.

6. Transfer to a platter, and drizzle each breast with 1 tablespoon parsley-mint sauce. Tent with foil, and let rest for 5 minutes. Serve with additional sauce, and garnish with mint sprigs, if desired.

    Prep: 20 minutes Cook: 15 minutes; Stand: 5 minutes.
  • Yield: Makes 4 servings (serving size: 1 chicken breast and 1 tablespoon sauce)

Nutritional Information

Calories per serving: 197
Fat per serving: 11g
Saturated fat per serving: 2g
Monounsaturated fat per serving: 7g
Polyunsaturated fat per serving: 2g
Protein per serving: 20g
Carbohydrate per serving: 5g
Fiber per serving: 2g
Cholesterol per serving: 51mg
Iron per serving: 2mg
Sodium per serving: 250mg
Calcium per serving: 50mg

This Recipe Is

Bobby Flay's Grill It!