2 serrano chiles, grilled, peeled, seeded, and chopped
2 tablespoons honey
2 tablespoons Dijon mustard
1/2 cup olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons Spanish paprika
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dry mustard
1 1/2 teaspoons ground fennel seed
1 teaspoon coarsely ground black pepper
1/2 teaspoon kosher salt
4 (4-ounce) skinless bone-in chicken breasts
1 tablespoon olive oil
Fresh mint sprigs for garnish (optional)
How to Make It
To make Parsley-Mint Sauce: Combine parsley, 3/4 cup mint, garlic, and chiles in a food processor; process until coarsely chopped. Add honey and mustard; process until combined. With processor on, slowly add olive oil.
Transfer the mixture to a bowl, and whisk in a few tablespoons cold water to thin the sauce. Stir in salt and pepper. Cover and refrigerate up to 8 hours. Bring sauce to room temperature before serving.
To make chicken: Whisk together paprika, cumin, mustard, fennel, pepper, and salt in a bowl.
Brush chicken with olive oil. Coat top with 2 teaspoons spice rub; place on grill, rub side down. Grill over high heat 5–6 minutes or until golden brown and slightly charred. Turn breasts over, and cook for 6–7 minutes or until internal temperature reaches 165°.
Transfer to a platter, and drizzle each breast with 1 tablespoon parsley-mint sauce. Tent with foil, and let rest for 5 minutes. Serve with additional sauce, and garnish with mint sprigs, if desired.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
Bobby Flay's Grill It!
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