Bobby Flay: I’m going to do some spice rub chicken breast, alright so I add some chili powder, a little bit of cumin, some cinnamon and I’m going to add a little bit brown sugar and that’s going to be my spice rub good contrast a little sweet, little spicy.
I’m actually going to put my chicken breast on the fire here and then I have a very, very simple spice rub that I made up. It’s just ancho chili, some cinnamon in here and a little bit of cumin and just some brown sugar. So actually it’s going to get a little bit of a caramelization on the outside because of the sugar.
So spice rub side down over a nice hot grill. Let’s see what happens here. Here’s the simple technique of the day. I put the chicken breast down leave it alone don’t start messing with it seen if it’s thicken in out because that’s when things starts sticking to the grill. We just want to leave it alone, let the grill do it’s job but the spice rub not only in part flavor but also become a crust on the outside of the chicken and the only way that’s going to happen is if you let the grill do it’s job.
My chicken is done and I’m taking the chicken out, just let it rest for a little while, when the chicken feels firm that means that it’s cooked all the way through. If it hasn’t given it that means is still a rare inside, and the one thing about chicken is either done or it’s not done.
Now what I’m going to do is I’m going to take my tortillas, we’ll going to hit this up on the grill as we’re playing them because we want them to be nice and pliable and just a little bit warm but we’re eating them.
So I’m going to make you a quick plate here. I’m going to make use guys a couple of open face tacos so we going to start a little bit of chicken. This is the chicken with the spice rub on it and little ancho chili some brown sugar.
Male: That made a really nice crust on it.
Bobby Flay: It makes a nice crust on it and keep the juices in hopefully. Alright and then we’re going to take some little barbecued onions and just a little bit of every little thing so you can still close up the tacos.
So we’ve grilled poblanos, avocado, and you know what I’ll just give you a little bit on the side too just to have it. And then, the touch of coleslaw just on top just to give it some crunch.