Spanish-Spice-Rubbed Chicken

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1 1/2 cups fresh flat-leaf parsley

3/4 cup fresh mint

3 garlic cloves, chopped

2 serrano chiles, grilled, peeled, seeded, and chopped

2 tablespoons honey

2 tablespoons Dijon mustard

1/2 cup olive oil

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

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

1/2 teaspoon kosher salt

4 (4-ounce) skinless bone-in chicken breasts

1 tablespoon olive oil

Fresh mint sprigs for garnish (optional)

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