From the Yardarm Kitchen… Spanish Spice Rubbed Chicken

Feeling a little spicy?

Here’s a mucho gusto dinner recipe for Spanish Spice Rubbed Chicken from the recently published Dad’s Cookbook: Family Classics from Sunset Beach, which Yardarm compiled, edited, and designed.

Spanish Spice Rubbed Chicken Breasts with Parsley and Mint Sauce


1 tablespoon Spanish paprika (or just plain paprika)
1 tablespoon smoked paprika (this you do need)
2 teaspoons cumin seeds, roasted and mashed
2 teaspoons mustard seeds, roasted and mashed
2 teaspoons fennel seeds, roasted and mashed
1 teaspoon ground pepper
4 8-ounce chicken breasts
1 to 2 glugs olive oil

Let’s get this baby on the grill…

Whisk together the paprika, cumin, mustard, fennel, pepper and salt in a small bowl.  Brush the chicken with a few teaspoons of olive oil on both sides. Rub the breasts on the skin side with some of the dry rub and place on the grill (or on a frying pan on the stove). Grill until golden brown and slightly charred, 4 to 5 minutes. Turn the breast over and continuing cooking until just cooked through (4 to 5 additional minutes). Transfer the chicken to a platter and immediately drizzle with some of the parsley and mint sauce. Let it rest for 5 minutes and you can serve it with additional sauce on the side.

Parsley Mint Sauce


1½ cups tightly packed mint leaves
¾ cup tightly packed fresh flat leaf parsley
6 cloves garlic, peeled and chopped
2 chilies, grilled and chopped
2 tablespoons honey
2 tablespoons Dijon mustard
1 cup olive oil (I use about a half of a cup)
Splash of water
Salt and pepper to taste

So how do we put this together? Easy…

Place the mint, parsley, garlic, and chilies into a blender and process until coarsely chopped. Add the honey and mustard and process until combined. Then add the olive oil until completely mixed.

That’s it. Bueno!


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