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Spanish Spiced Chicken with Mustard Green Onion Sauce

April 20, 2012
by Shannon Hepburn

Spring is unpredictable. This time of year the weather dictates what ends up on the dinner table. Grilling one night, a seasonal spring salad the next. Then the temperature drops 30 degrees and the oven is back on for a long braise. Here are some dinner options for whatever the weather.


~~For those warmer nights that hint at summertime~~

Spanish Spiced Chicken with Mustard Green Onion Sauce
There is something about the long spring and summer days that seems to call for charcoaled flames. It is simply pleasing to fire up some propane or coals and prepare a meal under the golden glow of the evening sun. You would be pressed to find an experience that brings a family together more than gathering by the grill amid the wafting scent of food and the promise of a good meal to come. Bobby Flay lives around the grill, and certainly knows how to season a good cut of meat. His spiced chicken recipe adds the perfect degree of crisp spice, that is both refreshing and savory. The zesty flavor of the green onions blend agreeably with the warm rays of fading sunlight
Mustard-green onion sauce
  • ¼ cup white wine vinegar
  • 2 tablespoons dijon mustard
  • ⅓ cup olive oil
  • ¼ teaspoon kosher salt (or whatever salt you have on hand)
  • ¼ teaspoon freshly ground pepper, or to taste
  • ¼ cup thinly sliced green onions (scallions), light and dark parts
  • 2 tablespoons finely chopped fresh flat-leaf parsley leaves (you may omit if you don't have any on hand
Spanish spice rub
  • 2 tablespoons Spanish paprika (you are looking for "smoked paprika")
  • 1 tablespoon ground cumin
  • 1 tablespoon ground mustard
  • 2 teaspoons ground fennel
  • 2 teaspoons kosher salt
  • 2 teaspoons coarsely ground black pepper, or to taste
  • Mix all the ingredients in a bowl.
  • 4 skinless chicken breasts
  • 4 teaspoons olive oil
  • chopped fresh flat parsley leaves (you may omit - not essential to the dish)
Mustard Green Onion Sauce
  1. Whisk together the vinegar and mustard in a large bowl. Drizzle in the oil and whisk to emulsify. Season with the salt and pepper, then stir in the green onions and parsley.
  1. Heat grill to medium.
  2. Rub each chicken breast with oil then coat with the spice rub (you may have some rub leftover as it makes a generous amount). Place chicken on the grill for 3 to 4 minutes or until slightly charred and a crust has formed (this may take longer depending on your grill's heat output). Turn the chicken pieces over, close the grill cover, and continue cooking for another 6 to 7 minutes until cooked through. Telling when chicken is done takes some practice. Because you're serving the chicken with a sauce, don't be afraid of overcooking. You can always discretely cut into one breast and look for any signs of pink. Remove to a cutting board and let the chicken rest for 5 minutes or so.
  3. Place the chicken on a platter and pour the sauce over the chicken pieces. Garnish with chopped parsley (if using).

Because this recipe has such bold flavors I like to serve it with a side that doesn’t compete.  Some options include:

*plain steamed brown or white rice

*grilled sweet potato slices

*spring greens salad

*grilled bread rubbed with olive oil and garlic

*cous cous or quinoa

Another warm weather recipe ~

Spinach Salad with Hard Boiled Eggs and Buttermilk Dressing


When the weather is cooler…

Rice Cooked in Black Beans (Moros y Cristianos)