Grilled Chicken and Pasta

Directions for: Spanish Spice Rubbed Chicken Breasts with Parsley-Mint Sauce

Ingredients

Spice Rubbed Chicken

1 Tbsp Spanish paprika

1 Tbsp smoked paprika

2 tsp cumin seeds, ground

2 tsp mustard seeds, ground

2 tsp fennel seeds, ground

1 tsp coarsely ground black pepper

2 tsp kosher salt

4 (8-oz) boneless chicken breasts

Olive oil

Parsley-Mint Sauce, recipe follows

Parsley-Mint Sauce

1 cups tightly packed mint leaves

cup tightly packed flat-leaf parsley

6 cloves garlic, chopped

2 serrano chiles, grilled, peeled, chopped

2 Tbsp honey

2 Tbsp Dijon mustard

1 cup olive oil

Water

Salt and freshly ground black pepper

Directions

Spice Rubbed Chicken

1. Preheat your grill to high.

2. Whisk together the paprika, cumin, mustard, fennel, pepper and salt in a small bowl.

3. Brush the chicken with a few teaspoons of oil on both sides. Rub the breasts on the skin side with some of the rub and place on the grill, rub side down. Grill until golden brown and slightly charred, 4 to 5 minutes. Turn the breasts over and continue cooking until just cooked through, 4 to 5 minutes. Transfer the chicken to a platter and immediately drizzle with some of the Parsley-Mint Sauce. Let rest 5 minutes. Serve with additional sauce on the side.

Parsley-Mint Sauce

1. Place the mint, parsley, garlic and serranos in a food processor and process until coarsely chopped. Add the honey and mustard and process until combined. With the motor running, slowly add the olive oil until emulsified.

2. Transfer the mixture to a bowl and whisk in a few tablespoons of cold water to thin to a sauce-like consistency. Season with salt and pepper to taste.

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