Serves 12
255 min
Spanish Spice-Rubbed Chicken Breasts
Recipe GLPR3f5be2fd693493
Succulent bone-in chicken breasts transformed through a quick brine and a bold Spanish spice rub, then grilled to perfection. Served with a vibrant parsley and mint sauce infused with serrano heat for an authentic Spanish experience.
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Ingredients
4 Bone-in split chicken breasts
2 quarts Cold water
½ cup Sugar
½ cup Salt for brine
2 tablespoons Spanish paprika
1½ teaspoons Ground cumin
1½ teaspoons Dry mustard powder
1½ teaspoons Ground fennel seed
1 teaspoon Coarsely ground black pepper
2 teaspoons Kosher salt for rub
2 Serrano chiles
1½ cups Fresh flat-leaf parsley, tightly packed
⅔ cup Fresh mint leaves, tightly packed
3 Garlic cloves, roughly chopped
2 tablespoons Honey
2 tablespoons Dijon mustard
¾ cup Olive oil
Kosher salt and freshly ground black pepper to taste
Directions
Prepare the brine by combining 2 quarts of cold water with the sugar and 1/2 cup salt in a large container. Stir until the sugar and salt are fully dissolved.
Place the 4 bone-in split chicken breasts in the brine solution. Ensure the chicken is completely submerged. Cover and refrigerate for 2 hours to allow the brine to season the meat thoroughly.
While the chicken brines, prepare the spice rub by mixing together the Spanish paprika, ground cumin, dry mustard powder, ground fennel seed, coarsely ground black pepper, and 2 teaspoons kosher salt in a small bowl.
Make the parsley-mint sauce by combining the serrano chiles, flat-leaf parsley, mint leaves, and roughly chopped garlic in a food processor. Pulse until coarsely chopped.
Add the honey and Dijon mustard to the herb mixture and pulse until combined.
With the processor running, slowly drizzle in the olive oil until the sauce reaches a chunky-smooth consistency. Season with kosher salt and black pepper to taste. Set the sauce aside.
Remove the chicken breasts from the brine and pat them completely dry with paper towels. This is essential for achieving a good crust when grilling.
Apply the spice rub generously to all sides of each chicken breast, pressing the spices gently so they adhere to the meat.
Preheat your grill to medium-high heat (around 375–400°F). Oil the grill grates to prevent sticking.
Place the rubbed chicken breasts skin-side down on the preheated grill. Grill for 6–8 minutes without moving them, allowing the skin to develop color and char slightly.
Flip the chicken breasts and continue grilling for another 6–8 minutes on the bone side.
Move the chicken to a cooler section of the grill or reduce the heat to medium, and continue cooking until the internal temperature reaches 165°F when measured with a meat thermometer inserted into the thickest part of the meat, not touching bone. This typically takes an additional 5–10 minutes.
Transfer the grilled chicken to a serving platter and allow to rest for 5 minutes before serving. This helps retain the juices.
Serve the Spanish spice-rubbed chicken breasts with the parsley-mint sauce on the side or drizzled over the top.
