Best Spice Rubbed Chicken Breast Tacos With Grilled Poblanos Bbq Onions And Coleslaw Recipes

SPANISH SPICE RUBBED CHICKEN BREASTS WITH PARSLEY-MINT SAUCE

Spanish Spice Rubbed Chicken Breasts with Parsley-Mint Sauce image

Provided by Bobby Flay

Time 45m

Yield 4 servings

Number Of Ingredients 19

Ingredients

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.

SIXTEEN-SPICE-RUBBED CHICKEN BREAST WITH BLACK PEPPER VINEGAR SAUCE AND GREEN ONION SLAW

Sixteen-Spice-Rubbed Chicken Breast with Black Pepper Vinegar Sauce and Green Onion Slaw image

Provided by Bobby Flay

Categories main-dish

Time 34m

Yield 4 servings

Number Of Ingredients 36

Ingredients

1 cup coarsely chopped green onions, white and green parts
1/4 cup red wine vinegar
2 teaspoons honey
2 serrano chiles
2 tablespoons mayonnaise
1/2 cup canola oil
Kosher salt and freshly ground black pepper
1 small head of purple cabbage, finely shredded
1 small red onion, halved and thinly sliced
2 teaspoons poppy seeds
1/4 cup chopped fresh cilantro leaves
1 tablespoon ancho chile powder
1 tablespoon pasilla chile powder
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon ground ginger
1 tablespoon brown sugar
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground fennel seeds
Heaping 1/4 teaspoon chile de arbol
Kosher salt
2 teaspoons coarsely ground black pepper
Heaping 1/4 teaspoon cayenne pepper
4 (8-ounce) boneless chicken breasts, skin on
1/4 cup canola oil
Black Pepper Vinegar Sauce (recipe follows)
1/4 cup rice wine vinegar
1/2 cup extra-virgin olive oil
3 tablespoons Dijon mustard
2 teaspoons honey
1 teaspoon kosher salt
3/4 teaspoon coarsely ground black pepper

Steps:

To make the dressing for the slaw, combine the green onions, vinegar, honey, chiles, mayonnaise, oil and salt and pepper to taste in a blender and blend until emulsified.
Combine the cabbage, red onion and poppy seeds in a bowl, add the dressing, and stir until combined. Fold in the cilantro and season with salt and pepper to taste. Cover and refrigerate while you grill the chicken or for up to 1 hour.
Heat your grill to high.
Stir together the ancho powder, pasilla powder, cumin, coriander, ginger, brown sugar, garlic powder, onion powder, allspice, cinnamon, cloves, fennel, chile de arbol, 2 tablespoons salt, black pepper and cayenne in a small bowl.
Brush both sides of the breasts with the oil and season with salt. Rub the top side of each breast with a few tablespoons of the rub and place on the grill, rub side down. Grill until golden brown and slightly charred, 3 to 4 minutes. Turn the breasts over and continue grilling until just cooked through, 4 to 5 minutes longer.
Remove the chicken from the grill and drizzle with the black pepper vinegar sauce. Tent loosely with foil and let rest for 5 minutes. Serve the slaw on the side.
Combine the vinegar, oil, mustard, honey, salt and pepper in a blender and blend until smooth. The sauce can be made 1 day in advance, covered and refrigerated. Bring to room temperature before serving.

SPICE-RUBBED CHICKEN BREAST TACOS WITH GRILLED POBLANOS, BBQ ONIONS AND COLESLAW

SPICE-RUBBED CHICKEN BREAST TACOS WITH GRILLED POBLANOS, BBQ ONIONS AND COLESLAW image

Number Of Ingredients 43

Ingredients

Grilled Poblanos:
3 large poblanos
Canola oil
Salt and freshly ground black pepper
BBQ Onions:
2 sweet onions, skin-on, and cut into 1/4-inch thick slices
Canola oil
Salt and freshly ground black pepper
1 cup Bobby Flay's Mesa Grill BBQ Sauce (or your favorite jarred variety)
Coleslaw:
3/4 cup mayonnaise
2 tablespoons sugar
1 teaspoon celery seed
3 tablespoons apple-cider vinegar
Salt and freshly ground black pepper
1 small head cabbage, cored, finely shredded
2 carrots, finely shredded
1/2 small red onion, thinly sliced
3 scallions, thinly sliced on the diagonal
Chicken:
2 tablespoons ancho chili powder
2 teaspoons ground cinnamon
2 teaspoons ground cumin
2 teaspoons light brown sugar
2 teaspoons kosher salt
1/2 teaspoon ground black pepper
4 boneless, skinless chicken breasts (8 ounces each)
Canola oil
8 flour tortillas
2 grilled sliced poblanos
Barbecued onions
Coleslaw
Guacamole, recipe follows
For the poblanos:
Fire Roasted Green Chile Guacamole:
2 ripe Hass avocados, peeled, pitted and diced
1 poblano chile, roasted, seeded, peeled, and diced
1/4 cup finely diced red onion
2 scallions, finely chopped
2 fresh limes
1/2 cup chopped fresh cilantro leaves
2 tablespoons canola oil
Salt and pepper

Steps:

For the poblanos: Heat the grill to high. Brush the poblanos with oil and season with salt and pepper. Place the chiles on the grill and cook until charred on all sides, about 10 minutes. Remove from the grill, place in a bowl and cover with plastic for 10 minutes. Remove the skin, seeds and stem and cut into thin slices. For the onions: Brush the onions with oil and season with salt and pepper. Place on the grill and cook until lightly golden brown and just cooked through, about 4 minutes per side. Brush with some of the bbq sauce during the last few minutes. Most of the skin should come off on the grill, but if not, take it off when the onions come off the grill. For the coleslaw: Whisk together the mayonnaise, sugar, celery salt, celery seed, vinegar and salt and pepper in a large bowl. Add the cabbage, carrot, onion and scallion and stir to combine, season with more salt and pepper, if needed. Let slaw sit at least 15 minutes before serving. For the chicken: Heat the grill to high. Whisk together the ancho, cinnamon, cumin, brown sugar, 1 teaspoon salt and black pepper in a small bowl. Season top side of the breasts with the rub mixture, turn over and season the back with the remaining salt. Drizzle with some of the oil and place on the grill, rub side down and grill until lightly golden brown and a crust has formed, about 3 minutes. Turn the chicken over, close the lid and continue cooking until just cooked through, about 6 minutes longer. Remove from the grill and let rest 5 minutes before slicing. Grill the flour tortillas briefly, just to mark and heat. To build the tacos, fold each tortilla around some of the chicken, poblanos, onions, coleslaw and guacamole. Fire Roasted Green Chile Guacamole: Combine all ingredients in a medium bowl and season with salt and pepper. Yield: 4 to 6 servings Recipe courtesy of Bobby Flay, 2008