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Sixteen-Spice-Rubbed Chicken Breast With Black Pepper Vinegar Sa Recipe

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

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Ingredients:

Serving

1 cup coarsely chopped green onion, white and green parts
1/4 cup red wine vinegar
2 tsp honey
2 serrano chilies
2 tbsp mayonnaise
1/2 cup canola oil
kosher salt
fresh ground black pepper
1 small head purple cabbage, finely shredded
1 small red onion, halved and thinly sliced
2 tsp poppy seeds
1/4 cup chopped fresh cilantro leaves
1 tbsp dried ancho chile powder
1 tbsp ground pasilla chile powder
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp ground ginger
1 tbsp brown sugar
2 tsp garlic powder
2 tsp onion powder
1 tsp ground allspice
1 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground fennel
heaping 1/4 tsp arbol chile
kosher salt
2 tsp fresh coarse ground black pepper
heaping 1/4 tsp cayenne pepper
4 (8 oz) boneless chicken breasts, skin on
1/4 cup canola oil
1/4 cup rice wine vinegar
1/2 cup extra virgin olive oil
3 tbsp dijon mustard
2 tsp honey
1 tsp kosher salt
3/4 tsp fresh coarse ground black pepper

Directions:

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.
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 arbol, 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 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.
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.
BLACK PEPPER VINEGAR SAUCE:.
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	893.85 Kcal (3742 kJ)
Calories from fat	732.76 Kcal
		% Daily Value*
Total Fat	81.42g	125%
Cholesterol	27.85mg	9%
Sodium	925.09mg	39%
Potassium	676.32mg	14%
Total Carbs	34.17g	11%
Sugars	19.67g	79%
Dietary Fiber	10.2g	41%
Protein	10.82g	22%
Vitamin C	91.6mg	153%
Vitamin A	0.7mg	22%
Iron	2.5mg	14%
Calcium	185.4mg	19%

Amount Per 100 g
Calories	203.77 Kcal (853 kJ)
Calories from fat	167.05 Kcal
		% Daily Value*
Total Fat	18.56g	125%
Cholesterol	6.35mg	9%
Sodium	210.89mg	39%
Potassium	154.18mg	14%
Total Carbs	7.79g	11%
Sugars	4.48g	79%
Dietary Fiber	2.32g	41%
Protein	2.47g	22%
Vitamin C	20.9mg	153%
Vitamin A	0.2mg	22%
Iron	0.6mg	14%
Calcium	42.3mg	19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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