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Spice-Rubbed Chicken with Mustard-Chive Sauce

Serves 8.

1 Tbs coriander seeds
1 Tbs yellow mustard seeds
2 tsp fennel seeds
3 Tbs mild Spanish paprika or Hungarian sweet paprika
2 tsp ground black pepper
2 tsp coarse kosher salt
8 large chciken breast halves with skin and bones, trimmed

1/3 cup Sherry wine vinegar
3 Tbs Dijon mustard
1 1/4 cups olive oil
1/2 cup chopped fesh chives (about 2 large bundles)
3 Tbs chopped fresh tarragon

For Chicken:
Combine coriander seeds, mustard seeds, and fennel seeds in spice mill; grind finely. Transfer spices to small bowl; whisk in paprika, pepper and 2 tsp salt. Sprinkle chicken lightly on both side with salt, then generously with all of spice mixture. Arrange chicken on rimmed baking sheet. Let stand 1 hour or cover and chill up to 1 day.

For Sauce:
Whisk vinegar and mustard in medium bowl to blend. Gradually whisk in oil. Mix in chives and tarragon; season with salt and pepper. (Sauce can be made 8 hours ahead. Let stand at room temperature. Rewhisk before using).

Prepare grill (medium-high heat). Grill chicken, skin side down, until deep golden brown, about 5 minutes. Using tongs, turn chicken over. Cover barbecue and grill until chicken is cooked through, about 15 minutes.

Spoon some sauce in the center of each plate; top with chicken. Spoon more sauce over chicken. Serve, passing remaining sauce separately.