(WOOD) sixteen spice chicken Recipe

Category		Entrees - Maindishes
Sub Category		None

Ingredients

	1 tsp ground cinnamon
	1 tsp ground cloves
	1 tsp ground fennel seeds
	1/4 tsp chile de arbol
	2 tbs kosher salt
	2 tsp coarsely ground black pepper
	1/4 tsp cayenne pepper
	4 (8 oz) skin on, boneless breasts


Instructions


Stir together the ancho powder, pasilla powder, cumin, coriander, ginger, brown sugar, garlic powder, onion powder, allspice, cinnamon, cloves, fennel, chile de arbol, 2 tablespoons salt, black pepper and cayenne in a small bowl.


Brush both sides of the breasts with the oil and season with salt. Rub the top side of each breast with a few tablespoons of the rub and place on the grill, rub side down. Grill until golden brown and slightly charred, 3 to 4 minutes. Turn the breasts over and continue grilling until just cooked through, 4 to 5 minutes longer.


Remove the chicken from the grill and drizzle with the black pepper vinegar sauce. (separate recipe) Tent loosely with foil and let rest for 5 minutes.


!!! We could not find a few of the spices at Central market and just substituted a different Chile powder instead. This will make extra rub for next time !!!


Serving Suggestions

Serve with black pepper vinegar sauce

Originally Submitted 8/9/2010

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