Grilled chicken breast with 16 spices and hot pepper coleslaw

Votes: 1

How to Make - 16-Spice Grilled Chicken Breast with Hot Pepper Coleslaw

Time: 35 min.
Complexity: easily
Servings: 4

Before grilling, chicken breasts are rubbed with a 16-spice blend. Make sure you combine all the ingredients, and you'll be in for a delicious surprise. Brown sugar is also included. It caramelizes beautifully during grilling and adds even more amazing flavor to the spiced crust. Before serving, the finished chicken is drizzled with a vinaigrette made from vinegar, olive oil, mustard, honey, and coarsely ground black pepper. This sauce can be made ahead of time and stored in the refrigerator. A coleslaw with poppy seeds in a green onion dressing is the perfect vegetable side dish for this spicy chicken. Let it sit for a while to allow all the flavors to meld.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Chicken

4 boneless chicken breasts with skin (200 g each)
1 tbsp ancho chili powder
1 tbsp pasilla chili powder
1 tbsp. l. ground cumin
1 tbsp ground coriander
1 tbsp. ground ginger
1 tbsp. l. brown sugar
2 tsp garlic powder
2 tsp onion powder
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground fennel seeds
1/4 heaping teaspoon chili de arbol
2 tsp coarsely ground black pepper
1/4 heaping teaspoon cayenne pepper
1/4 cup canola oil

Cabbage salad with hot peppers and green onions

1 small head red cabbage, finely shredded
1 cup coarsely chopped green onions
1/4 cup red wine vinegar
2 teaspoons of honey
2 serrano peppers
2 tablespoons mayonnaise
0.5 cups of rapeseed oil
1 small red onion, halved and thinly sliced
2 teaspoons poppy seeds
1/4 cup chopped cilantro leaves

Vinaigrette sauce with black pepper

1/4 tbsp. rice vinegar
0.5 cups olive oil
3 tablespoons Dijon mustard
2 teaspoons of honey
1 teaspoon of salt
3/4 tsp coarsely ground black pepper

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

To prepare the cabbage dressingIn a blender, combine green onions, vinegar, honey, chili peppers, mayonnaise, olive oil, salt and black pepper to taste and blend until emulsified.
Combine the cabbage, red onion, and poppy seeds in a bowl, add the dressing, and toss to combine. Stir in the cilantro and season with salt and pepper to taste. Cover and refrigerate while you roast the chicken, or for 1 hour.

Preheat grill to high heat.

In a small bowl, combine ancho powder, pasilla powder, cumin, coriander, ginger, brown sugar, garlic powder, onion powder, allspice, cinnamon, cloves, fennel, chile de arbol, 2 tablespoons salt, black pepper and cayenne pepper.
Brush both sides of the chicken breasts with vegetable oil and season with salt. Rub the top side of each breast with a few tablespoons of the spice mixture and place them on the grill, seasoned side down. Grill until golden brown and lightly charred, 3-4 minutes. Flip the breasts and continue grilling until done, 4-5 minutes.
Remove the chicken from the grill and drizzle with the black pepper vinaigrette. Cover loosely with foil and let rest for 5 minutes. Serve with coleslaw.

Vinaigrette sauce with black pepper

Combine vinegar, olive oil, mustard, honey, salt, and black pepper in a blender and blend until smooth. The sauce can be made up to a day in advance, covered, and refrigerated. Bring to room temperature before serving.