A really deep flavored spice rub from Bobby Flay Mesa Grill. I use split chicken breasts, let them sit in the rub for at least an hour and then pan roast. Served with Cilantro-Pumpkin Seed Sauce and Sweet Potato Gratin.

Sixteen Spice Rub

This quantity makes a lot, but it keeps in a jar for months. Or reduce the quantities proportionately.

• 3 Tablespoons ground cinnamon
• 3 Tablespoons ancho chile powder or generic chile powder
• 3 Tablespoons pasilla chile powder or generic chile powder
• 3 Tablespoons ground cumin
• 3 Tablespoons ground coriander
• 3 Tablespoons ground ginger
• 3 Tablespoons light brown sugar
• 2 Tablespoons garlic powder
• 2 Tablespoons onion powder
• 2 Tablespoons kosher salt
• 2 Tablespoons coarsely ground black pepper
• 1 Tablespoon ground cloves
• 1 Tablespoon ground fennel seeds
• 1 Tablespoon ground allspice
• 1 teaspoon chile de arbol (small hot chile)
• 1 teaspoon cayenne pepper

Combine all the ingredients. Store in an airtight container for up to 6 months.

Chicken

Rub each breast with up to 2 tablespoons of the spice mixture or enough to coat both sides of the chicken. Let rest for at least an hour.

Heat 2 tablespoons of olive oil in a large ovenproof skillet over medium-high heat until almost smoking.  Saute the breasts, skin side down, until golden brown, about 2 minutes per side. Turn the breast over and transfer the pan to the oven.  Bake the chicken until cooked through, 8 to 10 minutes for skinless, boneless or longer if on the bone.  Remove from the oven and let rest for 5 minutes before serving.