04-30-2013, 02:36 PM
(This post was last modified: 04-30-2013, 04:20 PM by Clone. Edited 1 time in total.)
I already have my shopping list made...without trying it I can be confident that this is what I've been looking for.
Yummmmo!
http://fountainavenuekitchen.com/spice-r...ing-sauce/
Yummmmo!
Quote:Spice-Rubbed Grilled Chicken with Everything Sauce
I adapted the following rub from a Bobby Flay recipe to reduce the number of ingredients and adjust for a few hard-to-find spices. While mixing, consider doubling the batch to have plenty to last through the grilling season. Packaged in a small jar, it also makes a welcome gift.
Chicken breasts (I prefer boneless, skin-on and pounded to an even thickness; see notes)
Everything Sauce (recipe follows)
2 ½ tablespoons ancho chili powder (may substitute regular 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
2 tablespoons kosher salt
½ tablespoon freshly ground pepper
¼ – ½ teaspoon cayenne pepper
Combine the chile powder through cayenne pepper and store in an airtight container.
When ready to grill, liberally sprinkle both sides of the chicken breasts with the spice rub. I use about a teaspoon or so per breast half. Rub the mixture a bit so it really coats the chicken. Over high heat, grill the chicken for 4-5 minutes per side or until the breasts are golden brown and just cooked through.
Allow the chicken to rest for five minutes and serve with the sauce.
Notes
While pounding is not critical, this will allow the chicken to cook more quickly and evenly. If you cannot find boneless, skin-on chicken breasts, feel free to use boneless, skinless.
Everything Sauce
While the sauce is perfect when paired with Spice-Rubbed Grilled Chicken, let your imagination be the guide for any leftovers. I particularly like the sauce drizzled over green vegetables and pasta…even as a novel pizza sauce. Initially, the sauce will appear thin but will thicken as it chills.
¼ cup apple cider vinegar
¼ cup olive oil
2 tablespoons Dijon mustard
¼ cup honey
¼ cup plain Greek yogurt (I typically use 2%, although non-fat may be used)
½ teaspoon kosher salt
½ teaspoon freshly ground pepper
Combine all ingredients in a blender and blend until smooth.
The sauce may be prepared in advance and stored, covered, in the refrigerator. Serve at room temperature. The sauce will last at least a week stored in the refrigerator.
http://fountainavenuekitchen.com/spice-r...ing-sauce/