Before grilling, chicken breasts are rubbed with a spicy mixture of 16 spices. Make sure you mix all of the listed ingredients, and then you will have a very tasty surprise. Among them are also Brown sugar. It perfectly caramelizes when frying and will give spicy crust even more amazing taste. Finished chicken is sprinkled with vinegar vinaigrette before serving, olive oil, mustard, honey and black pepper. This sauce can be prepared in advance the day before and stored in the fridge. And as a vegetable side dish to spicy chicken cabbage salad with poppy seeds in a green dressing is ideal Luke. Let it brew so that all tastes and aromas mixed up. Share with friends: 
Time: 35 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Hen
- 4 boneless chicken breasts with skin (200 g each)
- 1 tbsp. l Ancho Chili Powder
- 1 tbsp. l pasilla chili powder
- 1 tbsp. l ground zira
- 1 tbsp. l ground coriander
- 1 tbsp. l ground ginger
- 1 tbsp. l brown sugar
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp ground allspice
- 1 tsp ground cinnamon
- 1 tsp ground cloves
- 1 tsp ground fennel seeds
- 1/4 tsp with a slide of chili de arbola
- 2 tsp coarse black pepper
- 1/4 tsp with a slide of cayenne pepper
- 1/4 Art. rapeseed oil
Cabbage salad with hot peppers and green onions
- 1 small head of red cabbage, thin chopped
- 1 tbsp. coarsely chopped green onions
- 1/4 Art. red wine vinegar
- 2 tsp honey
- 2 peppers of serrano
- 2 tbsp. l mayonnaise
- 0.5 tbsp. rapeseed oil
- 1 small red onion, cut in half and thinly chopped
- 2 tsp poppy seed
- 1/4 Art. chopped cilantro leaves
Black pepper vinaigrette sauce
- 1/4 Art. rice vinegar
- 0.5 tbsp. olive oil
- 3 tbsp. l Dijon mustard
- 2 tsp honey
- 1 tsp salt
- 3/4 tsp coarse black pepper
Recipes with similar ingredients: chicken breast, cabbage red-headed, serrano pepper, cumin, coriander, ground ginger, garlic powder, cinnamon, cloves, fennel seeds, pepper de arbol, ancho pepper, pasilla pepper, chili seasoning, cayenne pepper ground, allspice, poppy, honey
Recipe preparation:
- To prepare a dressing for cabbage, mix in blender green onions, vinegar, honey, chili peppers, mayonnaise, olive oil, salt and black pepper to taste and beat to a consistency emulsions.
- Mix cabbage, red onion and poppy seeds in a bowl, add dressing and mix. Stir in cilantro and salt and pepper over to taste. Cover and refrigerate while frying chicken or for 1 hour.
- Preheat the grill to high heat. Mix in a small bowl ancho powder, pasilla powder, zira, coriander, ginger, brown sugar, garlic powder, onion powder, allspice, cinnamon, cloves, fennel, chili de arbola, 2 tbsp. l salt, black and Cayenne pepper.
- Lubricate both sides of the chicken breasts with vegetable oil and salt it. Rub the top of each breast with a few tablespoons of the spice mixture and put on the grill seasoning down. Fry until golden brown and light toasted marks from grates, 3-4 minutes. Turn the breasts over and keep frying until readiness, 4-5 minutes.
- Remove the chicken from the grill and sprinkle with black vinaigrette sauce pepper. Cover loosely with foil and let rest for 5 minutes. Serve with coleslaw.
Black pepper vinaigrette sauce
Combine vinegar, olive oil, mustard, honey, salt and black pepper and beat until smooth. Sauce can cook in advance in 1 day, cover and place in fridge. Bring to room temperature before serving.
