Sixteen-Spice-Rubbed Chicken Breast with Black Pepper Vinegar Sauce matches spicy grilled poultry with tangy sauce to create a flavor explosion. The sauce is basically a very rich honey-mustard vinaigrette with very coarse pepper in it. Serve with grilled vegetables or over a bed of greens.
Sixteen-Spice-Rubbed Chicken Breast with Black Pepper Vinegar Sauce
(Adapted from recipe courtesy of Bobby Flay’s Grill It, 2008)
4 (8-ounce) boneless, skinless chicken breasts
2 Tbsp 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
2 tsp freshly ground black pepper
1 tsp ground allspice
1 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground fennel seeds
1 tsp cayenne
1/4 cup canola oil
Black Pepper Vinegar Sauce
(Makes 1 1/2 cups)
1/2 cup rice wine vinegar
1 cup extra-virgin olive oil
6 Tbsp Dijon Mustard
4 tsp honey
2 tsp Kosher salt
1 1/2 tsp coarsely ground black pepper
Combine all of the sauce ingredients except the oil in a food processor. Pulse until smooth. With the processor running slowly drizzle in oil until fully combined and emulsified. Keep at room temperature if using immediately. Refrigerate for 2 – 3 days in advance. Bring back to room temperature before serving.
To make the rub: Combine all of the spices in a small bowl whisking to thoroughly combine.
Heat grill for medium-high direct grilling.
Bring chicken breasts up to room temperature and pat dry. Brush both sides of each breast with oil and season with salt. Cover both sides of each breast with the rub and let stand for 15 minutes before grilling. Grill for about 4 minutes per side, until golden brown and slightly charred. Remove to a platter and tent the chicken with foil. Allow to rest 5 minutes before serving.