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Bobby Flay's Spicy Smoked Chicken

Grilled chicken is a sure thing when it comes to simple, nutritious cooking. But sometimes, it needs a little extra kick.

The Early Show resident chef Bobby Flay joined the broadcast from South Beach Friday morning, where he is the host of the 5th annual Wine and Food Festival's BubbleQ. It's an event where the best of American barbecue meets the best of French bubbly.

On the menu today is a spicy, smoked chicken breast, easily cooked with a smoker on an outdoor grill or in a cast iron grill inside your kitchen.

Bobby adds a little extra flair by using applewood chips on the grill to lend the chicken a wonderful, smoked flavor.

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RECIPE

Sixteen-Spice Rubbed Smoked Chicken Breast with Black Pepper Vinegar Sauce & Green Onion Slaw

For the chicken:
3 tablespoons ancho chile powder
3 tablespoons pasilla chile powder
3 tablespoons ground cumin
3 tablespoons ground coriander
3 tablespoons ground ginger
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon allspice
1 tablespoon cinnamon
1 tablespoon ground cloves
1 tablespoon ground fennel seed
1 teaspoon chile de arbol
3 tablespoon brown sugar
2 tablespoons kosher salt
2 tablespoons coarsely ground black pepper
1 teaspoon cayenne pepper
Boneless chicken breasts (8-ounces each, skin on)
Canola oil
Applewood wood chips, soaked

Combine spices in a bowl. Rub chicken breasts on skin side with rub.
Smoke in hot smoker until just cooked through.

Black Pepper Vinegar Sauce:
1/4 cup rice wine vinegar
1 tablespoon Dijon mustard
2 teaspoons honey
1/4 teaspoon coarsely ground black pepper
Salt
Pure olive oil

Blend in a blender until emulsified.

Green Onion Slaw:
1 cup green onions, coarsely chopped
1/4 cup red wine vinegar
2 serrano chiles
2 tablespoons mayonnaise
Salt and pepper
1/2 cup pure olive oil
1 head purple cabbage, finely shredded
1 small red onion, halved and thinly sliced
1/4 cup chopped cilantro leaves

Blend green onions, vinegar, chiles, mayonnaise, salt, pepper and oil in a blender until emulsified. Place cabbage and red onions in a bowl, add the dressing and stir until combined. Fold in the cilantro and season with salt and pepper to taste.

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