Bobby Flay's Grill It! - Bobby Flay [25]
¼ teaspoon red chile flakes
¾ cup extra-virgin olive oil
Combine the garlic, vinegar, honey, oregano, salt, and chile flakes in a blender and blend until smooth. With the motor running, slowly add the oil and process until emulsified. The vinaigrette can be made 1 day in advance, covered, and refrigerated. Bring to room temperature before serving.
Apple-Ginger–Glazed Chicken
This apple-ginger glaze is an extremely easy way to transform boring chicken breasts into a delectable dinner. There’s a good chance you have many of these ingredients somewhere in your kitchen already! Apple jelly is mild, melts into a glaze beautifully, and is a great base to carry the slightly spicy flavor of fresh ginger onto the chicken. This is one of my lighter glazes and will make everyone in your family happy.
Serves 4
½ cup apple jelly
2 tablespoons low-sodium soy sauce
1 tablespoon finely chopped fresh thyme
1 tablespoon grated peeled fresh ginger
¼ teaspoon fresh ground black pepper
Perfectly Grilled Chicken Breasts
Heat your grill to medium-high.
Whisk together the jelly, soy sauce, thyme, ginger, and pepper in a small saucepan and bring to a simmer on the grates of the grill. Cook for 3 minutes, stirring constantly, then remove from the grill, and let cool slightly.
Brush the glaze on the chicken breasts during their last 2 minutes of grilling. Remove the chicken to a platter and brush with the remaining glaze. Tent with foil and let rest for 5 minutes before serving.
Sixteen-Spice–Rubbed Chicken Breast with Black Pepper Vinegar Sauce and Green Onion Slaw
I developed this sixteen-spice rub at Mesa Grill years ago and I’ve been using it on chicken in some way or other ever since. It’s complex, slightly sweet and spicy, and well-rounded in taste—plus, it makes for a really nice crusty exterior. (If you don’t feel like investing in all of the spices, you can actually buy it already prepared on my Web site, www.bobbyflay.com.) The black pepper vinegar sauce has a clean flavor with just the right combination of acidic, spicy, and sweet elements. Green onion slaw is gorgeous—bright purple flecked with green, fresh and crunchy. It’s great with this chicken but I think you’ll find it becoming a grilling staple in your house.
Serves 4
Green Onion Slaw
1 cup coarsely chopped green onions, white and green parts
¼ cup red wine vinegar
2 teaspoons honey
2 serrano chiles
2 tablespoons mayonnaise
½ cup canola oil
Kosher salt and freshly ground black pepper
1 small head of purple cabbage, finely shredded
1 small red onion, halved and thinly sliced
2 teaspoons poppy seeds
¼ cup chopped fresh cilantro leaves
Chicken
1 tablespoon ancho chile powder
1 tablespoon pasilla chile powder
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon ground ginger
1 tablespoon brown sugar
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground fennel seeds
Heaping ¼ teaspoon chile de árbol
Kosher salt
2 teaspoons coarsely ground black pepper
Heaping ¼ teaspoon cayenne pepper
4 (8-ounce) boneless chicken breasts, skin on
¼ cup canola oil
Black Pepper Vinegar Sauce (recipe follows)
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.
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.
Heat your grill to high.
Stir together the ancho powder, pasilla powder, cumin, coriander, ginger, brown sugar, garlic powder, onion powder, allspice, cinnamon, cloves, fennel, chile de árbol, 2 tablespoons salt, black pepper, and cayenne in a small 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