Bobby Flay's Grill It! - Bobby Flay [27]
Remove the thighs to a platter and drizzle with some of the sauce. Tent loosely with foil and let rest for 5 minutes. Scatter the olives around the platter and garnish with rosemary sprigs. Serve additional sauce on the side.
Spanish Spice–Rubbed Chicken Breasts with Parsley-Mint Sauce
Another Bolo dish, this chicken is flavored with the same spice rub that I use on our steak there. It’s a versatile rub and is also great with pork and, of course, turkey. The joys of rubs such as this—especially when applied to chicken—are two-fold. Not only does the mild flavor of the meat get a great boost of flavor, the rub also creates a crust, adding another layer of texture. The fresh and herbaceous parsley-mint sauce gets a nice kick from garlic and serrano chiles, and its splash of bright green is a wonderful counterpoint to the mahogany-colored chicken. See photograph.
Serves 4
2 tablespoons Spanish paprika
1½ teaspoons ground cumin
1½ teaspoons dry mustard
1½ teaspoons ground fennel seed
1 teaspoon coarsely ground black pepper
2 teaspoons kosher salt
4 (8-ounce) bone-in chicken breasts
¼ cup olive oil
Parsley-Mint Sauce (recipe follows)
Fresh mint sprigs, for garnish (optional)
Heat your grill to high.
Whisk together the paprika, cumin, mustard, fennel, pepper, and salt in a small bowl.
Brush the chicken with the 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.
Transfer the chicken to a platter and immediately drizzle with some of the parsley-mint sauce. Tent loosely with foil and let rest for 5 minutes. Serve with additional sauce on the side and garnish with mint, if desired.
Parsley-Mint Sauce
Makes approximately 1 cup
1½ cups tightly packed fresh flat-leaf parsley leaves
¾ cup tightly packed fresh mint leaves
3 cloves garlic, chopped
2 serrano chiles, grilled, peeled, and chopped
2 tablespoons honey
2 tablespoons Dijon mustard
¾ cup olive oil
Kosher salt and freshly ground black pepper
Combine the parsley, mint, garlic, and serranos in a food processor and process until coarsely chopped. Add the honey and mustard and process until combined. With the motor running, slowly add the olive oil and blend until emulsified.
Transfer the mixture to a bowl and whisk in a few tablespoons cold water to thin to a sauce-like consistency. Season with salt and pepper to taste. The sauce can be made 8 hours in advance and stored, covered, in the refrigerator. Bring to room temperature before serving.
Sweet-and-Sour Grilled Chicken
Okay, so it’s not the same chicken that comes from your neighborhood Chinese restaurant. But I have to tell you, it has every bit as much flavor as the original with the added benefit of being much healthier since the chicken is grilled, not breaded and deep-fried. And because I love heat, I threw in a jalapeño for good measure.
Serves 4
1 cup red wine vinegar
½ cup distilled white vinegar
1 cup pineapple juice
1 cup sugar
1 jalapeño chile, coarsely chopped
1 (2-inch) piece fresh ginger, peeled and chopped
½ large red bell pepper, finely diced
½ large yellow bell pepper, finely diced
3 tablespoons finely chopped fresh cilantro leaves, plus more for garnish
Kosher salt
Perfectly Grilled Chicken Breasts
Combine both vinegars, the pineapple juice, sugar, jalapeño, and ginger in a medium saucepan and simmer over medium heat, stirring occasionally, until reduced by half, 12 to 15 minutes. Strain the sauce into a bowl, stir in the red and yellow pepper and cilantro, and season with salt.
Remove the chicken from the grill and immediately drizzle with the sauce. Tent loosely with foil and let rest for 5 minutes. Garnish with cilantro before serving.
Chipotle-Honey–Glazed Chicken Wings with Toasted Sesame Seeds