Spanish Spiced Grilled Chicken Recipe
This is my summer go-to tapas style chicken – hopefully a recreation of that wonderful Spanish dinner I had all those years ago. You can either serve this chicken piping hot off the grill and let everyone spoon their own generous serving of the salsa verde, or serve the chicken on a communal plate with the gorgeous green salsa drizzled over the centre of the beautifully sliced and fanned out chicken breast.
Enjoy!
Servings
4 people
Ingredients
- Olive oil to drizzle on the chicken
- 4 boneless skinless chicken breasts
- 1 tbsp spanish paprika
- 1 tbsp smoked paprika
- 2 tsp cumin seeds
- 2 tsp mustard seeds
- 2 tsp fennel seed
- 1 tsp coarsely ground pepper
- 1 ½ tsp sea salt
- 1½ cup mint leaves
- ¾ cup parsley leaves
- 6 cloves garlic
- 2 jalapeño chilies
- 2 tbsp honey
- 2 tbsp Dijon mustard
- 1 cup olive oil
- Salt and pepper
Instructions
- 1
Preheat the grill to medium high.
- 2
Place all the Spice Mixture ingredients in a blender and blend until a coarse powder is achieved. Don’t wash the blender, use it for the Parsley-Mint Salsa Verde.
- 3
Drizzle olive oil on the chicken and spread the Spice Mixture evenly over the four chicken breasts.
- 4
Grill the chicken breasts for 6 minutes per side or until cooked through.
- 5
While the chicken is grilling, place the 2 jalapeños for the Parsley-Mint Salsa Verde on the grill, and grill until both sides are charred, about 3-4 minutes per side.
- 6
Remove the chicken from the grill, cool, and slice into slices.
- 7
Remove the grilled jalapeños, let cool.
- 8
Make the Parsley-Mint Salsa Verde. Remove some of the charred skin from the grilled jalapeños, then remove the seeds and stems and place in the blender. Place all the remaining ingredients for the Parsley-Mint Salsa Verde in the blender. Pulse until you have a blended-but-still-chunky texture. Remove from the blender and store in a glass container.
- 9
Serve the chicken with the Parsley-Mint Salsa Verde.
Notes
*recipe adapted from Bobby Flay
Tips & Storage
- How to Store
- Refrigerate leftovers in an airtight container for up to 3-4 days. Chicken and turkey reheat well in the oven at 325°F to keep the meat moist.
- Can I Freeze This?
- Absolutely. Cool completely and store in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Cooking Tip
- Use a meat thermometer to ensure poultry reaches an internal temperature of 165°F (74°C) for food safety. Let it rest for 5-10 minutes after cooking for juicier results.
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Frequently Asked Questions
How do I make Spanish Spiced Grilled Chicken?
This Spanish Spiced Grilled Chicken recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 17 ingredients and the recipe is designed for home cooks of all skill levels.
How many servings does this spanish spiced grilled chicken recipe make?
This recipe makes 4 servings. You can easily double or halve the recipe to suit your needs.
Can I make this spanish spiced grilled chicken ahead of time?
Yes! This recipe stores well in the refrigerator for 3-4 days and can be frozen for up to 3 months. Reheat gently before serving.