Love in the Kitchen - making fast, healthy, homegrown meals you'll enjoy

Friday, August 13, 2010

Bobby Flay's 16 Spice Chicken with Cilantro-Pumpkin Seed Sauce and Smoked Red Pepper Sauce

Remember when I told you I would show you what I made with all of these spices?

We are huge fans of Bobby Flay. We had dinner at Mesa Grill in Las Vegas when we visited for The Mr's birthday... and the food was fabulous!

My sister got me the cookbook and I've been working on some of the recipes since then.

Sunday I decided to try the 16 Spice Chicken with Cilantro-Pumpkin Seed Sauce and Smoked Red Pepper Sauce.

The recipe was fairly easy.   Basically, make the two sauces, make the spice rub, rub the chicken heavily with the spices and grill it. 

Put a little of each sauce on a plate.

OK. All of the plates. If I have to share.

Take the chicken off the grill. It will be dark because of the spices. Don't worry.

Then put a piece of chicken on each plate, drizzle with more of each sauce and sprinkle with spumkin seeds.

The verdict?  This was amazing!  The time it took to track down the spices (some of them were hard to find) was totally worth it.  The recipe makes more spice rub than is needed - the extra will go to good use in other meals.

Even with the spiciness of the sauce, The Children really enjoyed this.  I think it was more flavorful spice than hot spice.  The Boy (who believes that he hates anything that is "hot" spicy) loved the red pepper sauce, which actually has a bit of heat to it due to the chipotles.  I could have eaten the green sauce (I substittuted parsley for cilantro as I don't like cilantro) by itself as my entire dinner.  Yum.  Except that the chicken smelled so good with the spices.

Here's the recipe:

16 Spice Chicken with Cilantro-Pumpkin Seed Sauce and Smoked Red Pepper Sauce
Cilantro-pumpkin seed sauce (recipe follows)
Snoked red pepper sauce (recipe follows)
1 tablespoon ancho chile powder
1 tablespoon pasilla chile powder
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon ground ginger
1 tablespoon brown sugar
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground fennel seeds
Heaping 1/4 teaspoon chile de arbol
Kosher salt
2 teaspoons coarsely ground black pepper
Heaping 1/4 teaspoon cayenne pepper
4 (8-ounce) boneless chicken breasts, skin on
1/4 cup canola oil


Make the cilantro-pumpkin seed sauce and red pepper sauce and refrigerate while the chicken is cooked.

Heat your grill to high.

Stir together the ancho powder, pasilla powder, cumin, coriander, ginger, brown sugar, garlic powder, onion powder, allspice, cinnamon, cloves, fennel, chile de arbol, 2 tablespoons salt, black pepper and cayenne in a small bowl.

Brush both sides of the breasts with the oil and season with salt. Rub the top side of each breast with a few tablespoons of the rub and place on the grill, rub side down. Grill until golden brown and slightly charred, 3 to 4 minutes. Turn the breasts over and continue grilling until just cooked through, 4 to 5 minutes longer.

Remove the chicken from the grill and tent loosely with foil and let rest for 5 minutes. Serve the over cilantro-pumpkin seed sauce and smoked red pepper sauce.

Cilantro-Pumpkin Seed Sauce
1/2 C. Packed Fresh Cilantro
1/8 Cup Pumpkin Seeds, toasted
1/4 Small Shallot
1/2 Garlic Clove
1 T. Red Wine Vinegar (this is not considered Paleo, so use lemon or lime juice if you'd like)
1/2 C. Fresh Spinach Leaves
1 tsp. Raw Honey
Sea Salt and Pepper, to taste

Combine cilantro, pumpkin seeds, shallot, garlic, vinegar, spinach, and 1/8 C. of water in a blender and blend until smooth.

With the motor running, slowly add the oil and blend until emulsified.

Add honey, salt, and pepper. The mixture should be a slightly loose sauce consistency. Store in the refrigerator, for up to one week.

Smoked Red Pepper Sauce
4 roasted, peeled, seeded red bell peppers (roast over a gas flame, on the BBQ, or in a 425F oven), chopped
½ small red onion, coarsely chopped
4 cloves roasted garlic, peeled
¼ cup red wine vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
1 tablespoon chipotle puree
Salt and freshly ground black pepper
½ cup canola oil

Combine peppers, onion, garlic, vinegar, honey, mustard, chipotle and salt and pepper in a blender and blend until smooth.

With the motor running, slowly add the oil and blend until emulsified. Strain sauce into a bowl.

(recipes can also be found on

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  1. Holy cow I'm coming over the next time you make this! Oh to be back at Mesa Grill...good times!

  2. that looks like such a nice meal. (I have to admit sometimes the more ingredients that I use make me feel like I'm all the better of a cook.) Those sauces look interesting.

  3. That plate is a work of art! I think I'd rather come to your house than Bobby's restaurant!

  4. Oh My!!!!! This looks outrageous. This recipe will be an instant hit with my husband, who loves spices AND Southwest food. I shall try it, thanks.

    Your red and green sauces look similar to sauces we've tried at an Indian restaurant here in the PNW. So good!

    e-Mom @ Susannah's {Kitchen}

  5. I definitely want to try this...I ate in one of his restaurants (Bar Americain) this past winter in NYC. It was fantastic! I have most of the spices-we like spice : ) Thanks for sharing-I'm visiting from Kelly's Korner today.

  6. That really looks wonderful and stylish! The only thing is, I believe you only use the "pepitas". Which is the green seed inside the shell. It looks from the photo you roasted and used the shell and all. Either way stunning photos!!! Well done...

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