New grilled chicken

I made a new grilled chicken last night. Keith took one bite and said “This is delicious”. A definite do-over. We used the leftover spice blend from a grilled chicken recipe we made a few weeks ago. It was a little different from what this recipe called for but it is a great rub for grilled chicken. Here is the spice mixture – it makes a lot so put it in a jar and label it.

  • 1 TB ancho chile powder
  • 1 TB ground cumin
  • 1 TB ground coriander
  • 1 TB ground ginger
  • 1 TB brown sugar
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp ground allspice
  • 1 tsp ground cinnamon
  • 1 tsp ground cloves
  • 1 tsp ground fennel seeds
  • 2 TB Koser salt
  • 2 tsp ground black pepper
  • 1/4 tsp cayenne pepper
  • 1 TB chili powder

I used bone-in, skin-on chicken breasts. I rubbed the skin with the spice mixture and drizzled with olive oil. Keith grilled the chicken for 3 minutes skin-side down over high heat and then grilled on a mat for about 20 minutes. (They were big – temp needs to get to 145.

Remove from grill and slice. Top with mustard sauce.

Mustard sauce

  • 1/4 cup white wine vinegar
  • 2 TB Dijon mustard
  • 1/3 cup olive oil
  • kosher salt and black pepper
  • 1/4 cup thinly sliced scallions, white and light green
  • 2 TB fresh chopped parsley

Whisk vinegar and mustard together and slowly whisk in olive oil. Then whisk in scallions and parsley. We had it with grilled zucchini.