Really GOOD chicken, like really....

While trying to make the most of the rooftop deck and the warm weather, I’ve been scouring the internet for great grilling recipes. Cooking indoors is one thing, but I’ve never quite managed to conquer the grill. This summer, I’ve dedicated myself to improving those skills. I can officially say that I’ve mastered at least one thing: chicken. Although most people who know me know that chicken doesn’t even make my “favorites” list in the way of food, I’ve found a recipe that has changed all that. It’s tender, flavorful, juicy, spicy, smokey… oh hell, it’s fantastic (and it’s chicken)! It goes great with a cool and spicy coleslaw and of course a few beers or a glass (or three) of wine. Don’t forget to add the fantastic view and the fabulous company, and you have a dinner to die for!


The Best Way to Do Chicken…Ever

2 ½ Tbs of chile powder
1 Tbs of ground cumin
1 Tbs of ground coriander
1 Tbs of ground ginger
1 Tbs of brown sugar
2 tsp of garlic powder
2 tsp of onion powder
1 tsp ground allspice
1 tsp ground cinnamon
1 tsp ground cloves
2 tsp of coarsely ground black pepper
¼ tsp of cayenne pepper
Kosher salt
4 8oz boneless chicken breasts (skin-on optional)
¼ cup canola oil
Black Pepper Dijon Sauce (recipe follows)


Black Pepper Dijon Sauce


¼ cup rice wine vinegar
½ cup extra virgin olive oil
3 Tbs of Dijon mustard
2 tsp of honey
1 tsp kosher salt
¾ tsp coarsely ground black pepper


Combine all ingredients in a blender and blend until smooth. Serve at room temperature (however, this sauce keeps for about a week in the fridge).


Heat grill to High. Mix together all dry ingredients in a cup, rub each side of chicken breasts with canola oil and kosher salt. Now rub a few tablespoons of the mixture on each side of the chicken and place on grill. Grill for about 3-5 minutes on each side (outside should be slightly charred, but inside will be plenty juicy!) Drizzle Black Pepper Dijon Sauce on top of chicken.


And an accompaniment for this chicken…


Snappy Slaw

1 cup coarsely chopped green onions
¼ cup red wine vinegar
2 tsp of honey
2 serrano chiles (tops removed)
2 Tbs mayonnaise
½ cup canola oil
Kosher salt and fresh ground black pepper
1 head of green or purple cabbage, shredded
1 small red onion, chopped
2 tsp of poppy seeds
¼ cup chopped cilantro

For the dressing, emulsify green onions, vinegar, honey, chilles, mayo, oil, and salt and pepper to taste in a blender. Combine cabbage, red onion, and poppy seeds in a bowl. Fold in cilantro and dressing an season with salt and pepper to taste. Refrigerate, covered, for at least 30 – 60 minutes.