Categories: Chicken, Grill, Marinade
Ingredients
- Chicken
- 1 tbs coriander seed
- 1 tbs yellow mustard seed
- 2 tbs fennel seed
- 3 tbs spanish paprika
- 2 tsp ground black pepper
- 8 large chicken breast halves with skin and bones
- Sauce
- 1/3 cup sherry wine vinegar
- 3 tbs dijon mustard
- 1 1/4 cup olive oil
- 1/2 cup fresh chives, chopped
- 3 tbs chopped fresh tarragon
Directions
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Combine coriander, mustard and fennel seeds in spice grinder, finely grind. whisk in paprika, pepper and 2 tsp salt. rub spice mixture over chicken, and let stand 1 hour or cover and chill up to 1 day.
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Whisk vinegar and mustard in a medkum bowl. Gradually whisk in oil. Mix in chives and tarragon, season with salt and pepper. Let stand at room temperature, can be made up to 8 hours in advance.
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Prepare grill to medium-high heat. Grill chicken, skin side down, until deep golden brown, about 5 minutes. Turn chicken over, cover grill and grill until cooked through, about 15 minutes.
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Spoon sauce on plate, top with chicken, spoon more sauce over, and serve.