Wednesday, July 23, 2008

Bobby Flay's Sixteen Spiced Chicken with Black Pepper Vinegar Sauce


For the Chicken:
3 tablespoons ancho chile powder
3 tablespoons pasilla chile powder
3 tablespoons ground cumin
3 tablespoons ground coriander
3 tablespoons ground ginger
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon allspice
1 tablespoon cinnamon
1 tablespoon ground cloves
1 tablespoon ground fennel seed
1 teaspoon chile de arbol
3 tablespoon brown sugar
2 tablespoons kosher salt
2 tablespoons coarsely ground black pepper
1 teaspoon cayenne pepper
Boneless chicken breasts (8-ounces each, skin on)
Canola oil
Applewood wood chips, soaked

For the Dressing:
1/4 cup rice wine vinegar
1 tablespoon Dijon mustard
2 teaspoons honey
1/4 teaspoon coarsely ground black pepper
Pure olive oil


For Chicken:
1. Combine spices in a bowl.
2. Rub chicken breasts on skin side with rub.
3. Smoke in hot smoker on top of the wood chips until just cooked through.

For the Vinaigrette:
1.Blend in a blender until emulsified.

Serve Chicken on plate pouring vinaigrette on top and around dish. Garnish with cilantro leaves

Tidbit: You can serve this dish with some cilantro pesto folded into mashed potatoes and garnish with a mango salsa.

We had this dish at his flagship restaurant Mesa Grill, ny and what can I say, still have the taste in my mouth...IT WAS JUST DELISH!!!!!

1 comment:

Jui said...

We went to his restaurant "mesa grill", last year on restaurant week and had this meal. its absolute heaven!