Serious Eats: Recipes
Grilling: Spanish Spice-Rubbed Chicken Breasts
Being a lover of Tex-Mex and Southwest cooking, I find Bobby Flay's recipes enticing whenever flipping through his books. Although I let the sometimes lengthy ingredient lists and long processes stop me from cooking the most intriguing recipes, every now and then I decide to give it a go, like these Spanish spice-rubbed chicken breasts with parsley-mint sauce (quite the mouthful).
The aromas that filled the house when both grinding the spices and making the sauce had me salivating, hardly able to wait to get this to the fire. Then off the grill, the picture-perfect chicken with the flowing green sauce perked my enthusiasm just that much more. Finally it was time to eat, but only one problem—I was left trying to find all those wonderful smells and looks in the taste.
I'm not saying this was in anyway bad, quite the contrary. The chicken was moist with a mildly spiced and crisp skin, and the sauce gave a balance of freshness with a slight heat, but for all that went into this, it was missing a robust punch that I was so positive was going to be there.
Spanish Spice-Rubbed Chicken Breasts
Adapted from Grill It by Bobby Flay.