Grilled chicken breast with 16 spices and hot pepper coleslaw

Ingredients:

Chicken

• 4 boneless chicken breasts with skin (200 g each)
• 1 tbsp ancho chili powder
• 1 tbsp pasilla chili powder
• 1 tbsp. l. ground cumin
• 1 tbsp ground coriander
• 1 tbsp. ground ginger
• 1 tbsp. l. brown sugar
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ground fennel seeds
• 1/4 heaping teaspoon chili de arbol
• 2 tsp coarsely ground black pepper
• 1/4 heaping teaspoon cayenne pepper
• 1/4 cup canola oil

Cabbage salad with hot peppers and green onions

• 1 small head red cabbage, finely shredded
• 1 cup coarsely chopped green onions
• 1/4 cup red wine vinegar
• 2 teaspoons of honey
• 2 serrano peppers
• 2 tablespoons mayonnaise
• 0.5 cups of rapeseed oil
• 1 small red onion, halved and thinly sliced
• 2 teaspoons poppy seeds
• 1/4 cup chopped cilantro leaves

Vinaigrette sauce with black pepper

• 1/4 tbsp. rice vinegar
• 0.5 cups olive oil
• 3 tablespoons Dijon mustard
• 2 teaspoons of honey
• 1 teaspoon of salt
• 3/4 tsp coarsely ground black pepper

Preparation:

1. To prepare the cabbage dressingIn a blender, combine green onions, vinegar, honey, chili peppers, mayonnaise, olive oil, salt and black pepper to taste and blend until emulsified.
2. Combine the cabbage, red onion, and poppy seeds in a bowl, add the dressing, and toss to combine. Stir in the cilantro and season with salt and pepper to taste. Cover and refrigerate while you roast the chicken, or for 1 hour.
3. Preheat grill to high heat.
   
   In a small bowl, combine 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 pepper.
4. Brush both sides of the chicken breasts with vegetable oil and season with salt. Rub the top side of each breast with a few tablespoons of the spice mixture and place them on the grill, seasoned side down. Grill until golden brown and lightly charred, 3-4 minutes. Flip the breasts and continue grilling until done, 4-5 minutes.
5. Remove the chicken from the grill and drizzle with the black pepper vinaigrette. Cover loosely with foil and let rest for 5 minutes. Serve with coleslaw.
   
   

   Vinaigrette sauce with black pepper

   
   Combine vinegar, olive oil, mustard, honey, salt, and black pepper in a blender and blend until smooth. The sauce can be made up to a day in advance, covered, and refrigerated. Bring to room temperature before serving.