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16-Spice Chicken from Mesa Grill recipe at FreshFoodinaFlash.com
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5 from 1 vote

16-Spice Chicken from Mesa Grill

Course: Entree, Poultry
Cuisine: Southwestern
Calories: 501kcal

Ingredients

  • 3 Tablespoons ground cinnamon
  • 3 Tablespoons ancho chile powder or generic chile powder
  • 3 Tablespoons pasilla chile powder or generic chile powder
  • 3 Tablespoons ground cumin
  • 3 Tablespoons ground coriander
  • 3 Tablespoons ground ginger
  • 3 Tablespoons light brown sugar
  • 2 Tablespoons garlic powder
  • 2 Tablespoons onion powder
  • 2 Tablespoons kosher salt
  • 2 Tablespoons coarsely ground black pepper
  • 1 Tablespoon ground cloves
  • 1 Tablespoon ground fennel seeds
  • 1 Tablespoon ground allspice
  • 1 teaspoon chile de arbol (small hot chile)
  • 1 teaspoon cayenne pepper
  • 2 Tablespoons olive oil
  • 4 bone-in skin-on chicken breast halves or boneless, skinless

Instructions

  • Preheat oven to 400°.
  • Combine all sixteen spices.  Store in an airtight container for up to 6 months.
  • Rub each breast with up to 2 tablespoons of the spice mixture or enough to coat both sides of the chicken.
  • Heat 2 tablespoons of olive oil in a large ovenproof skillet over medium-high heat until almost smoking.  Saute the breasts, skin side down, until golden brown, about 2 minutes per side. Turn the breast over and transfer the pan to the oven.  Bake the chicken until cooked through, 8 to 10 minutes for skinless, boneless or longer if on the bone.  Remove from the oven and let rest for 5 minutes before serving.
  • Top chicken breasts with cilantro-pumpkin seed sauce, red pepper sauce, pumpkin seeds and cilantro.
  • ENJOY THIS RECIPE FROM FRESHFOODINAFLASH.COM

Nutrition

Calories: 501kcal