This is my husband’s favorite grilled meal. The mustard sauce and the spice rub compete for your attention, complementing one another masterfully, as only a professional like Bobby Flay can do!
This is a Bobby Flay recipe from his Bolo Restaurant and Bar in New York City. We found it in the South Beach Diet cookbook, nearly ten years ago, and we still make it on a regular basis.
FOR THE MUSTARD-GREEN ONION SAUCE:
1/2 cup aged white wine vinegar
3 Tablespoons Dijon mustard
1 cup extra virgin olive oil
Freshly ground black pepper
1/2 cup thinly sliced scallions (green parts only for low FODMAPs)
3 Tablespoons finely chopped flat-leaf parsley
FOR THE SPANISH SPICE RUB:
3 Tablespoons Spanish or regular paprika
1 tablespoon cumin seeds, ground
1 tablespoon mustard seeds, ground
2 teaspoons fennel seeds, ground
2 teaspoons coursely ground black pepper
2 teaspoons kosher salt
FOR THE CHICKEN:
8 bone-in chicken breasts, French cut
Extra virgin olive oil
Spanish Spice Rub (above)
Chopped parsley for garnish
To make the sauce: In a large bowl, whisk together the vinegar and mustard. Slowly whisk in the oil until emulsified (well combined) and season with salt and pepper to taste. Fold in the scallions and parsley.
To make the spice rub: In a small bowl, whisk together the paprika, cumin, mustard seeds, fennel seeds, pepper and salt, and set aside.
To make the chicken: Heat the grill to medium. Brush the chicken breasts with olive oil. Season each chicken breast with salt on both sides. Rub each chicken breast on the skin side with the spice rub and place on the grill, rub-side down. Grill for 5 to 6 minutes or until slightly charred and a crust has formed. Turn the chicken breasts over, close the cover, and continue cooking for 6 to 7 minutes or until just cooked through. Spoon some of the Mustard-Green Onion Sauce onto a platter and place the chicken breasts on top. Garnish with chopped parsley and serve the remaining sauce on the side.
Note: French cut means to make a cut along the chicken bone, exposing the flesh.