Bobby Flay’s recipe for 16 Spice Chicken

The following recipe was prepared during my Summer Grilling cooking class. You can read about it and check out the other recipes I made for the class HERE.


Here is Bobby Flay’s recipe for 16 Spice 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

Bobby Flay’s 16 Spice Chicken

Bobby Flay is a renowned chef, restaurateur, author, and television personality. He has appeared on several cooking shows and markets a variety of products. But one of his most popular creations is “Bobby Flay’s 16 Spice Chicken”, a unique spicy chicken dish that he created for his cookbook “Grill It!”

Background

Bobby Flay first created the 16 Spice Chicken dish in 2010 for his book “Grill It!”. The unique dish came together by mixing his love for Latin flavours and his love for Spice; he combined 16 different spice ingredients to make the rub for the chicken. The result was an incredibly flavourful and intense dish.

Cooking

To prepare the marinade, mix the 16 spices together in a bowl and stir in some oil. Make sure to coat the chicken with the marinade very well and then cover it and let it sit in the fridge overnight.

When cooking the 16 Spice Chicken, it is important to light the charcoal for at least 15 minutes before grilling to ensure it reaches the perfect temperature. The perfect heat for grilling is anywhere between 300-375 degrees Fahrenheit. It is also important to monitor the temperature throughout the cooking process to ensure it does not get too high or too low.

Once the chicken is cooked, be sure to let it rest for at least 5 minutes before slicing and serving to ensure the juices stay sealed within.

Popular Variations

The 16 Spice Chicken can be served as is or modified slightly to create new and unique variations. Many people enjoy adding a lemon or lime juice to the marinade to add a hint of citrus to the dish. Other popular additions to the marinade are red wine vinegar, Worcestershire sauce, or even tequila.

For those looking for a milder version of the classic 16 Spice Chicken, a simple tweak to the marinade works wonders. By substituting some of the spices with a milder variety such as mild Paprika, Orégano Seco, and even parsley flakes, it is possible to create a milder yet still flavourful version of the classic.

Frequently Asked Questions

Q: What does Bobby Flay’s 16 Spice Chicken taste like?
A: Bobby Flay’s 16 Spice Chicken has an intense flavor, combining the sweetness of brown sugar with the smokiness of paprika and the spiciness of cayenne pepper. The dish is incredibly tender and juicy, due to the long marinating time.

Q: What is the best cut of chicken to use for Bobby Flay’s 16 Spice Chicken?
A: Bobby Flay recommends using thighs and legs for the 16 Spice Chicken as the dark meat in these cuts will retain moisture during the grilling process.

Q: How long does it take to prepare the 16 Spice Chicken?
A: It takes between 3-6 hours to prepare Bobby Flay’s 16 Spice Chicken as the chicken needs to marinate for at least 8 hours in the overnight before grilling.

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