Sixteen-spice-rubbed chicken breast with black pepper vinegar sauce and green onion slaw from Bobby Flay's Grill It! by Bobby Flay and Stephanie Banyas and Sally Jackson

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Notes about this recipe

  • Running_with_Wools on July 25, 2024

    A lot of dishes to wash, a lot of components to prepare. Not sure I’d make this again. The 16-spice mix had too much clove and that’s about all we could taste. If you do make this, do not skip the black pepper vinegar sauce which is really just a nice mustard and honey vinaigrette with rice wine vinegar. You brush it on the chicken after it’s grilled which tempers the clove flavor a bit. Now for the green onion slaw. You blend the vinaigrette with green onions and a red jalapeño. It was quite a flavor bomb but was too spicy for my kids to eat. Saying that, I think I would make it again. I think it would be delicious in a pulled pork sandwich.

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