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    You are in: Home / Recipes / Sixteen-Spice-Rubbed Chicken Breast With Black Pepper Vinegar Sa Recipe
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    Sixteen-Spice-Rubbed Chicken Breast With Black Pepper Vinegar Sa

    Total Time:

    Prep Time:

    Cook Time:

    34 mins

    25 mins

    9 mins

    ElizabethKnicely's Note:

    Recipe Courtesy Bobby Flay - Grill It! - Clarkson Potter 2008

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    Ingredients:

    Servings:

    Units: US | Metric

    GREEN ONION SLAW

    CHICKEN

    BLACK PEPPER VINEGAR SAUCE

    Directions:

    1. 1
      To make the dressing for the slaw, combine the green onions, vinegar, honey, chiles, mayonnaise, oil, salt and pepper to taste in a blender and blend until emulsified.
    2. 2
      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.
    3. 3
      Heat your grill to high.
    4. 4
      Stir together the ancho powder, pasilla powder, cumin, coriander, ginger, brown sugar, garlic powder, onion powder, allspice, cinnamon, cloves, fennel, chile de arbol, 2 tablespoons salt, black pepper and cayenne in a small bowl.
    5. 5
      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 down. Grill until golden brown and slightly charred, 3 to 4 minutes. Turn the breasts over and continue grilling until just cooked through, 4 to 5 minutes longer.
    6. 6
      Remove the chicken from the grill and drizzle with the black pepper vinegar sauce. Tent loosely with foil and let rest for 5 minutes. Serve the slaw on the side.
    7. 7
      BLACK PEPPER VINEGAR SAUCE:.
    8. 8
      Combine the vinegar, oil, mustard, honey, salt and pepper in a blender and blend until smooth. The sauce can be made 1 day in advance, covered and refrigerated. Bring to room temperature before serving.

    Ratings & Reviews:

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    Nutritional Facts for Sixteen-Spice-Rubbed Chicken Breast With Black Pepper Vinegar Sa

    Serving Size: 1 (543 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1170.0
     
    Calories from Fat 844
    72%
    Total Fat 93.8 g
    144%
    Saturated Fat 13.4 g
    67%
    Cholesterol 147.0 mg
    49%
    Sodium 846.4 mg
    35%
    Total Carbohydrate 33.9 g
    11%
    Dietary Fiber 7.8 g
    31%
    Sugars 16.9 g
    67%
    Protein 52.4 g
    104%

    The following items or measurements are not included:

    ground pasilla chile powder

    rice wine vinegar

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