Spanish Spice-Rubbed Chicken with Mustard and Green Onion Sauce

adapted from a recipe in The South Beach Diet Cookbook via The New York Times
and Sisi Damner

serves 8

Green Onion Sauce:
1/2 cup white wine vinegar
3 tablespoons Dijon mustard
1 cup extra virgin olive oil
1/2 cup finely sliced green onions, including some of the tops
3 tablespoons finely chopped flat (Italian) parsley
sea salt and pepper

Spanish Spice Rub:
2 tablespoons ground cumin
2 tablespoons ground mustard
1 tablespoon fennel seeds
6 tablespoons Spanish or regular paprika
2 teaspoons sea salt
2 teaspoons ground pepper 8 boneless chicken breasts with skin
extra virgin olive oil
salt
chopped parsley for garnish

Green Onion Sauce: Whisk together vinegar and mustard. Slowly whisk in the olive oil until well-blended. Add green onions, parsley, salt and pepper. Set aside.

Spanish Spice Rub: Mix all the ingredients and set aside.

Heat a grill to medium, brush the chicken with olive oil and season both sides with salt. Rub both sides of each breast with the spice rub and place on grill skin side down. Grill until slightly charred and a crust has formed (5 or 6 minutes). Turn breasts, cover and grill 6 additional minutes. To serve, spoon some sauce on each plate, place a breast over it. Top with chopped parsley and a spoon of the sauce.