Chicken

1 tablespoon ancho chile powder

1 tablespoon ground cumin

1 tablespoon ground coriander

1 tablespoon ground ginger

1 tablespoon brown sugar

2 teaspoons garlic powder

2 teaspoons onion powder

1 teaspoon ground allspice

1 teaspoon ground cinnamon

1 teaspoon ground cloves

1 teaspoon fennel seeds

2 teaspoons fresh black pepper

kosher salt

1/4 teaspoon cayenne pepper

4 large chicken breasts with bone in and skin on

1/4 cup canola oil.

In a bowl combine then stir the ancho powder, cumin, coriander, ginger, brown sugar, garlic powder, onion powder, allspice, cinnamon, cloves, fennel, 2 tablespoons salt, black pepper and cayenne.

Brush both sides of the chicken breast with the canola oil and season with salt.

Rub a few tablepoons of the rub on the top side of the chickens and set aside (this is a good time to start the grill).

Here is a close up of the spices on the chicken breast:

Time to make the sauce for the chicken.

Black Pepper Vinegar Sauce

1/4 cup rice wine vinegar

1/2 cup extra-virgin olive oil

3 tablespoons dijon mustard

2 teaspoons honey

1 teaspoon kosher salt

3/4 teaspoons fresh ground black pepper

Combine the vinegar, oil, mustard, honey, salt and pepper into a blender and blend until smooth.

Transfer the sauce to a small bowl and set aside (I clean the blender right away because you will need it for the slaw).

Green Onion Slaw

1 cup chopped green onions, white and green parts

1/4 cup red wine vinegar

2 teaspoons honey

2 serrano chiles

2 tablespoons mayonnaise

1/2 cup canola oil

kosher salt and fresh black pepper

1 bag of angel hair cabbage

1 small red onion, halved and thinly sliced

2 teaspoons poppy seeds

1/4 cup chopped cilantro leaves

To make the dressing for the slaw, combine the green onions, vinegar, honey, chiles, mayonniase, oil and salt and pepper to taste in a blender.

Blend until the sauce is emulsified and transfer to a bowl to use later on the slaw.

Combine the cabbage, cilantro, red onion and poppy seeds in a large bowl.  We used the dried cilantro because Jen isn’t a big fan of the taste of fresh cilantro (a bit overwhelming), but you can use fresh cilantro if you choose.

Fold in the dressing, stir until combined. Season with salt and pepper to taste and cover and refrigerate while you grill the chicken.

Place the chicken on the grill rub side down. Grill until golden brown and slight charred.

Turn the breast over and continue cooking the chicken until it is cooked through. Remove the chicken from the grill and drizle with the black pepper vinegar sauce. Tent loosely with foil and let the chicken rest for 5 minutes.

Here is how I plated the dish.

So the next time you are having people over for dinner and you want to make something easy yet rich in taste try this out. Check back tonight as I am making Ahi Tuna.

Happy Cooking!