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Ingredients

• 4 bone-in split chicken breasts
• For the brine
• 2 quarts cold water
• 1/2 cup sugar
• 1/2 cup salt
• For the rub:
• 2 tablespoons Spanish paprika
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons dry mustard
• 1 1/2 teaspoons ground fennel seed
• 1 teaspoon coarsely ground black pepper
• 2 teaspoons kosher salt
• For the parsley-mint sauce:
• 2 serrano chiles
• 1 1/2 cups tightly packed fresh flat-leaf parsley
• 2/3 cup tightly packed fresh mint leaves
• 3 cloves garlic, roughly chopped
• 2 tablespoons honey
• 2 tablespoons Dijon mustard
• 3/4 cup olive oil
• Kosher salt and freshly ground black pepper

Description

Serious Eats