SPICE-RUBBED CHICKEN WITH MUSTARD-CHIVE SAUCE

SPICE-RUBBED CHICKEN WITH MUSTARD-CHIVE SAUCE image

Yield 8

Number Of Ingredients 14

CHICKEN
1 tablespoon coriander seeds
1 tablespoon yellow mustard seeds
2 teaspoons fennel seeds
3 tablespoons mild Spanish paprika (pimenton dulce)* or Hungarian sweet paprika
2 teaspoons ground black pepper
2 teaspoons coarse kosher salt
8 large chicken breast halves with skin and bones, trimmed
SAUCE
1/3 cup Sherry wine vinegar
3 tablespoons Dijon mustard
1 1/4 cups olive oil
1/2 cup chopped fresh chives (about 2 large bunches)
3 tablespoons chopped fresh tarragon

Steps:

FOR CHICKEN: Combine coriander seeds, mustard seeds, and fennel seeds in spice mill; grind finely. Transfer spices to small bowl; whisk in paprika, pepper, and 2 teaspoons salt. Sprinkle chicken lightly on both sides with salt, then generously with all of spice mixture. Arrange chicken on rimmed baking sheet. Let stand 1 hour or cover and chill up to 1 day. FOR SAUCE: Whisk vinegar and mustard in medium bowl to blend. Gradually whisk in oil. Mix in chives and tarragon; season with salt and pepper. (Sauce can be made 8 hours ahead. Let stand at room temperature. Rewhisk before using.) Prepare barbecue (medium-high heat). Grill chicken, skin side down, until deep golden brown, about 5 minutes. Using tongs, turn chicken over. Cover barbecue and grill until chicken is cooked through, about 15 minutes. Spoon some sauce in center of each plate; top with chicken. Spoon more sauce over chicken. Serve, passing remaining sauce separately. *Available from Tienda.com (888-472-1022; tienda.com).