Best Spanish Grilled Chicken Rub Recipes

Spanish Spice Rubbed Chicken Breasts with Parsley-Mint Sauce image

Provided by Bobby Flay

Time 45m

Yield 4 servings

Number Of Ingredients 19

1 tablespoon Spanish paprika
1 tablespoon smoked paprika
2 teaspoons cumin seeds, ground
2 teaspoons mustard seeds, ground
2 teaspoons fennel seeds, ground
1 teaspoon coarsely ground black pepper
2 teaspoons kosher salt
4 (8-ounce) boneless chicken breasts
Olive oil
Parsley-Mint Sauce, recipe follows
1 1/2 cups tightly packed fresh mint leaves
3/4 cup tightly packed fresh flat-leaf parsley
6 cloves garlic, chopped
2 serrano chiles, grilled, peeled, chopped
2 tablespoons honey
2 tablespoons Dijon mustard
1 cup olive oil
Water
Salt and freshly ground black pepper

Steps:

Preheat your grill to high.
Whisk together the paprika, cumin, mustard, fennel, pepper and salt in a small bowl.
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.
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.
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.

Mexican Dry Rub image

Provided by Pam-I-Am

Categories Chicken

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

1 teaspoon onion powder
3/4 teaspoon seasoning salt
1 1/2 teaspoons dried oregano leaves, crushed
3/4 teaspoon crushed red pepper flakes
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/3 teaspoon cumin

Steps:

In a small bowl, combine ingredients; mixing well.
Rub the mixtgure evenly on chicken (whole or pieces) or a meat/veggie of your choice and grill or broil as desired.

Nutrition Facts : Calories 7.2, Fat 0.1, Sodium 6.8, Carbohydrate 1.6, Fiber 0.6, Sugar 0.2, Protein 0.3

Spanish Grilled Chicken Breasts image

Provided by PanNan

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1/4 cup olive oil
1/4 cup fresh tarragon, chopped
2 tablespoons sherry wine vinegar
1 orange, zest only
1 lemon, zest only
2 teaspoons kosher salt
1 teaspoon garlic, minced
1 teaspoon fresh ginger, grated
1/2 teaspoon hot paprika (or smoked paprika)
1/2 teaspoon black pepper, freshly grated
4 boneless chicken breast halves, about 6 oz each (with skin)

Steps:

To make the marinade: In a medium bowl, whisk all ingredients except the chicken.
Place the chicken breasts in a large, resealable bag, and pour in the marinade. Press the air out of the bag and seal tightly. Turn it several times to distribute the marinade and place it in a bowl and refrigerate for 3 - 4 hours.
Remove the chicken from the bag and reserve the marinade. Pour the marinade in a small saucepan, bring to a boil, and boil for 1 full minute.
Grill the chicken, skin side down first, and turning (once) and basting with the marinade, over direct medium heat until the meat is firm to the touch and no longer pink in the center, or until it has reached an internal temperature of 165 degrees F. This should take a total of approximately 8 - 12 minutes.

Nutrition Facts : Calories 349.1, Fat 21.6, SaturatedFat 4.1, Cholesterol 82.3, Sodium 945.6, Carbohydrate 8.3, Fiber 1.7, Sugar 3.5, Protein 30.9