I’m totally a sauce gal.
Sauce is what (to me) can take a dish totally ova da top. And any sauce from my (other) man, Bobby Flay, is just freaking outstanding. Have you ever eaten at any of his restaurants? You should. Like now. I’ll wait.
See… wasn’t that good?! No wait, I mean GREAT, I mean award-winning, I mean you probably had to eat every bite with a spoon – oh so classy – just to drink up every last bit of the sauce that is simply put, mind-blowing-good. Licking the plate is acceptable, have no fear of onlookers, they’re just jealous.
And yes, I licked my plate at my first and only (so far) experience at Bobby Flay’s New York restaurant, Mesa Grill. You better believe it.
Don’t live in Vegas, NYC or the Bahamas? Yeah me neither. In fact… we’re moving. Yep.
I’m sort of excited, and extremely anxious/scared/have huge knots in my stomach every time I even think about packing. Better get over that stat, seeing as how we’re leaving soon. As in two weeks. TWO WEEKS!!
Life moves pretty fast. Yes, yes it does Ferris.
Let’s skip the moving talk and get back to the sauce.
Actually, let’s start with the rub.
These chicken thighs (bought over breasts because they’re cheaper), got the rub down with cumin seeds, paprikas, and mustard powder. Rubs are sooo easy to make, and are basically best friends with a grill, or a grill pan, so don’t leave that baby out.
Topped these grilled bad boys with your green herb sauce upon immediate removal from the heat, per Bobby Flay instructions, and let rest for at least 5 minutes. <— You may or may not have to set up a barricade to prevent too early devouring from hungry people in your house… this seems to be a reoccurring event around our neck of the woods.
But for reals, resting meat is super important. All those juices you see from slicing it too early aren’t nearly as good as they would be stuck back in your chicken. Juiceless chicken = dry chicken = sad chicken, and that’s no fun.
Keep your chicken and your mouth happy, wait to slice!
We enjoyed this alongside a tomato, cucumber salad, which was basically this salad, minus the broccoli, plus some shallot… ohhh shallots.
And now I’m off to face reality, empty boxes, house hunting and heat-embracing practice. Hey, at least there’s no state income tax!
p.s. Don’t forget your spoon!
Any moving tips? Or Texas living tips? Ah!
Spice Rubbed Chicken with Green Sauce
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients (5 servings)
- 5 chicken thighs
- 1 T sweet paprika
- 1 T smoked paprika
- 2 tsp cumin seeds
- 2 tsp smoked salt
- 1 tsp mustard powder
- 1 tsp black pepper
- 1 c. packed fresh cilantro leaves
- 1/2 c. packed fresh mint leaves
- 1/2 c. packed fresh tarragon leaves
- 6 cloves garlic
- 1 + 1/4 tsp cayenne pepper powder
- 2 T honey
- 2 T Dijon mustard
- 1/2 c. Extra virgin olive oil
- 1/4-1/2 tsp sea salt
- 1/8- 1/4 tsp black pepper
Preheat the grill (or grill pan) to high.
In a small bowl, combine the paprikas, cumin, mustard, salt and pepper.
Add 1 Tbsp grapeseed oil to the preheated pan, or make sure your grill is prepped. Rub the chicken thighs (on the skin side) with the rub and place on the grill, rub side down. Grill about 5 minutes. Flip chicken and continue cooking for another 2 minutes on high heat, then turn the heat to low, cover (I use a big pan lid) and finish cooking for another 5-6 minutes. Transfer the chicken to a plate and immediately drizzle with green sauce. Let rest 5 minutes. Serve atop sauce.
To make the sauce, simply combine the herbs, garlic and cayenne pepper in a food processor and pulse until finely chopped. Next, add the honey, dijon, salt and pepper, pulse until combined. While the motor is running, add in the oil. Thin with a Tbsp of water if desired.