Prep: 20 minutes Cook: 15 minutes; Stand: 5 minutes.


Credit: Yunhee Kim

Recipe Summary test

Makes 4 servings (serving size: 1 chicken breast and 1 tablespoon sauce)


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

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

  • Prepare grill.

  • 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°.

  • 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.


Bobby Flay's Grill It!

Nutrition Facts

197 calories; fat 11g; saturated fat 2g; mono fat 7g; poly fat 2g; protein 20g; carbohydrates 5g; fiber 2g; cholesterol 51mg; iron 2mg; sodium 250mg; calcium 50mg.