Best 4 Spanish Grilled Chicken Rub Recipes

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**A Culinary Journey to Spanish Grilled Chicken Rub Delights**

Embark on a tantalizing adventure with Spanish grilled chicken rub, a symphony of flavors that will captivate your taste buds. This remarkable culinary creation blends the vibrant essence of Spanish spices with the succulent juiciness of grilled chicken, resulting in a dish that is both delectable and visually stunning. Savor the robust smokiness of paprika, the tangy zest of garlic and lemon, the earthy warmth of cumin, and the vibrant pop of saffron. Indulge in three distinct recipes that showcase the versatility of this extraordinary rub: the classic grilled chicken, the zesty chicken skewers, and the mouthwatering chicken thighs. Prepare to be enthralled as you explore the depths of Spanish culinary heritage through these exceptional recipes, transforming your next grilling session into an unforgettable feast.

Let's cook with our recipes!

SPANISH SPICE RUBBED CHICKEN BREASTS WITH PARSLEY-MINT SAUCE



Spanish Spice Rubbed Chicken Breasts with Parsley-Mint Sauce image

Provided by Bobby Flay

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 19

1 tablespoon Spanish paprika
1 tablespoon smoked paprika
2 teaspoons cumin seeds, ground
2 teaspoons mustard seeds, ground
2 teaspoons fennel seeds, ground
1 teaspoon coarsely ground black pepper
2 teaspoons kosher salt
4 (8-ounce) boneless chicken breasts
Olive oil
Parsley-Mint Sauce, recipe follows
1 1/2 cups tightly packed fresh mint leaves
3/4 cup tightly packed fresh flat-leaf parsley
6 cloves garlic, chopped
2 serrano chiles, grilled, peeled, chopped
2 tablespoons honey
2 tablespoons Dijon mustard
1 cup olive oil
Water
Salt and freshly ground black pepper

Steps:

  • Preheat your grill to high.
  • Whisk together the paprika, cumin, mustard, fennel, pepper and salt in a small bowl.
  • Brush the chicken with a few teaspoons of oil on both sides. Rub the breasts on the skin side with some of the rub and place on the grill, rub side down. Grill until golden brown and slightly charred, 4 to 5 minutes. Turn the breasts over and continue cooking until just cooked through, 4 to 5 minutes. Transfer the chicken to a platter and immediately drizzle with some of the Parsley-Mint Sauce. Let rest 5 minutes. Serve with additional sauce on the side.
  • Place the mint, parsley, garlic and serranos in a food processor and process until coarsely chopped. Add the honey and mustard and process until combined. With the motor running, slowly add the olive oil until emulsified.
  • Transfer the mixture to a bowl and whisk in a few tablespoons of cold water to thin to a sauce-like consistency. Season with salt and pepper to taste.

SPANISH SPICE-RUBBED CHICKEN BREASTS RECIPE | GRILLING



Spanish Spice-Rubbed Chicken Breasts Recipe | Grilling image

This chicken was a feast for the senses with enticing aromas of spices and picture-perfect looks, but could the taste live up to all of that?

Provided by Joshua Bousel

Categories     Entree     Dinner

Time 4h20m

Yield 4

Number Of Ingredients 21

4 bone-in split chicken breasts
For the Brine:
2 quarts cold water
1/2 cup sugar
1/2 cup salt
For the Rub:
2 tablespoons Spanish paprika
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dry mustard
1 1/2 teaspoons ground fennel seed
1 teaspoon coarsely ground black pepper
2 teaspoons kosher salt
For the Parsley-Mint Sauce:
2 serrano chiles
1 1/2 cups tightly packed fresh flat-leaf parsley
2/3 cup tightly packed fresh mint leaves
3 cloves garlic, roughly chopped
2 tablespoons honey
2 tablespoons Dijon mustard
3/4 cup olive oil
Kosher salt and freshly ground black pepper

Steps:

  • Whisk together the ingredients for the brine until the salt and sugar are dissolved. Place the chicken breasts in the brine, using a plate to keep them submerged, and brine in the refrigerator for 30 to 60 minutes.
  • While the chicken is brining, combine all of ingredients for the rub in a small bowl. Remove the chicken from the brine and pat dry with paper towels. Rub the breasts on all over with the rub and place in a Ziploc bag and let sit in the refrigerator for 2 hours to overnight.
  • Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over the charcoal grate. Grill the serrano chiles until charred on all sides and remove to a small bowl, cover, and let sit for 5 to 10 minutes. Peel and roughly chop the chiles and add them along with the parsley, mint, and garlic to a food processor and pulse until coarsely chopped. Add the honey and mustard and process until combined. With the motor running, slowly add the olive oil and blend until emulsified. Season to taste with salt and pepper, then transfer to a small bowl and set aside.
  • Brush the chicken lightly with olive oil and grill, skin side down until golden brown and crisp, about 4 to 5 minutes. Turn the breasts over, cover, and continue to cook until an instant read thermometer reads 165°F when inserted into the thickest part of the breast, about 5 to 10 minutes more.
  • Transfer chicken to a platter and immediately drizzle with some of the parsley-mint sauce. Let rest for 5 minutes, then serve with additional sauce on the side.

Nutrition Facts : Calories 505 kcal, Carbohydrate 22 g, Cholesterol 21 mg, Fiber 4 g, Protein 10 g, SaturatedFat 6 g, Sodium 1382 mg, Sugar 15 g, Fat 44 g, UnsaturatedFat 0 g

SPANISH GRILLED CHICKEN BREASTS



Spanish Grilled Chicken Breasts image

This recipe is adapted from the Weber's Real Grilling Cookbook. Please note that the time does not include 3 - 4 hours marinade time.

Provided by PanNan

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1/4 cup olive oil
1/4 cup fresh tarragon, chopped
2 tablespoons sherry wine vinegar
1 orange, zest only
1 lemon, zest only
2 teaspoons kosher salt
1 teaspoon garlic, minced
1 teaspoon fresh ginger, grated
1/2 teaspoon hot paprika (or smoked paprika)
1/2 teaspoon black pepper, freshly grated
4 boneless chicken breast halves, about 6 oz each (with skin)

Steps:

  • To make the marinade: In a medium bowl, whisk all ingredients except the chicken.
  • Place the chicken breasts in a large, resealable bag, and pour in the marinade. Press the air out of the bag and seal tightly. Turn it several times to distribute the marinade and place it in a bowl and refrigerate for 3 - 4 hours.
  • Remove the chicken from the bag and reserve the marinade. Pour the marinade in a small saucepan, bring to a boil, and boil for 1 full minute.
  • Grill the chicken, skin side down first, and turning (once) and basting with the marinade, over direct medium heat until the meat is firm to the touch and no longer pink in the center, or until it has reached an internal temperature of 165 degrees F. This should take a total of approximately 8 - 12 minutes.

Nutrition Facts : Calories 349.1, Fat 21.6, SaturatedFat 4.1, Cholesterol 82.3, Sodium 945.6, Carbohydrate 8.3, Fiber 1.7, Sugar 3.5, Protein 30.9

MEXICAN DRY RUB



Mexican Dry Rub image

I love this on my chicken breast. Absolutely delish! Store in an airtight container.

Provided by nbarry0102

Categories     Side Dish     Sauces and Condiments Recipes

Yield 8

Number Of Ingredients 7

1 ½ teaspoons crushed oregano
1 teaspoon onion powder
¾ teaspoon seasoned salt
¾ teaspoon red pepper flakes
½ teaspoon garlic powder
½ teaspoon chili powder
⅓ teaspoon ground cumin

Steps:

  • Mix oregano, onion powder, seasoned salt, red pepper flakes, garlic powder, chili powder, and cumin together.

Nutrition Facts : Calories 4.5 calories, Carbohydrate 0.9 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 88.2 mg, Sugar 0.2 g

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your grilled chicken.
  • Make sure your chicken is properly thawed before grilling. If it's still frozen, it won't cook evenly.
  • Preheat your grill to the proper temperature before cooking. This will help to prevent the chicken from sticking.
  • Don't overcrowd the grill. This will also prevent the chicken from cooking evenly.
  • Cook the chicken until it is cooked through. The internal temperature should reach 165 degrees Fahrenheit.
  • Let the chicken rest for a few minutes before serving. This will help the juices to redistribute throughout the meat.

Conclusion:

Spanish grilled chicken is a delicious and easy-to-make dish that is perfect for a summer cookout. With its zesty flavors and smoky aroma, this chicken is sure to be a hit with your family and friends. So fire up your grill and give this recipe a try!

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