Prep 18 mins
Cook 15 mins
What a great summer dinner! These chicken breasts are spicy and savory, and they go excellent with the cool refreshing mint sauce. Don't be fooled by the mint sauce, however, as it has a surprising bite of its own. This recipe is inspired by Bobby Flay's Spanish rubbed chicken breast recipe. I lightened it up by substituting some water for olive oil in the sauce. I served it with my refreshing spinach & chickpea salad!
- 32 ounces boneless skinless chicken breasts
- 1 1⁄2 tablespoons paprika (If available, use high-quality paprika and mix smoked and traditional varieties)
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 2 teaspoons ground fennel
- 2 teaspoons ground mustard
- 1 teaspoon ground pepper
- 2 teaspoons kosher salt
- 1 cup fresh mint leaves (use a generous bundle)
- 3⁄4 cup fresh parsley leaves
- 4 garlic cloves
- 1 serrano chili pepper
- 2 tablespoons honey
- 2 tablespoons Dijon mustard
- 1⁄4 cup olive oil
- 1⁄3 cup cold water
- salt & pepper
- Start by preparing the sauce. Grill the chili pepper, remove the skin & seeds (you may leave the seeds if you would like the sauce to be more spicy), and chop into pieces.
- Using a blender or food processor, process the mint, parsley, garlic, and chili pepper until combined.
- Add the honey, mustard, and olive oil. Blend until combined.
- Slowly add the water until you achieve your desired consistency. You may use more or less than 1/3 cup of water.
- Add salt & pepper to taste. Cool sauce until ready to serve.
- For the dry rub, combine the ground spices (paprika,cumin, coriander, fennel, mustard, ground pepper, and kosher salt) Trim fat from chicken breasts and rub each side of the breasts with olive oil.
- Pat on the dry rub to both sides of the breasts.
- Place on a hot grill (about 400 degrees). Cook for 10-15 minutes or until cooked through, flipping the breasts halfway through the cooking time.
- Serve w/ chilled mint sauce. Enjoy.