Bobby Flay's Spanish Spiced Chicken with Mustard-Green Onion Sauce

Mustard-Green Onion Sauce

¼ cup white wine vinegar

2 tablespoons Dijon mustard

1/3 cup olive oil

¼ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

¼ cup thinly sliced green onions, light and dark parts

2 tablespoons finely chopped fresh flat leaf parsley

Whisk together the vinegar and mustard in a large bowl. Drizzle in the oil and whisk to emulsify. Season with salt and pepper, then stir in the green onions and parsley.

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Spanish Spice Rub

3 tablespoons Spanish paprika

1 tablespoon ground cumin seeds

1 tablespoon ground mustard seeds

2 teaspoons kosher salt

2 teaspoons coarsely ground black pepper

Whisk together all the ingredients in a bowl.

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Chicken

4 bone-in skinless chicken breasts, 8 oz each

4 teaspoons olive oil

Chopped fresh flat-leaf parsley

1. Heat grill to medium.

2. Rub each chicken breast on the top side with the rub, drizzle with the oil, and place rub side down on the grill. Grill 3-4 minutes until charred and a crust has formed. Turn the breasts over, close the cover, and continue cooking for 5-6 minutes until just cooked through. Transfer to a cutting board and let rest for 5 minutes.

3. Place the chicken breasts on a platter and drizzle 2 tablespoons of the sauce over each breast. Garnish with chopped parsley, and serve the remaining sauce on the side if desired. 

Serves 4