Blackened Cajun Chicken Food

BLACKENED CAJUN CHICKEN

Steps:

• Combine all seasonings. Place chicken in a 13-in. x 9-in. baking dish; rub with half of the seasoning mixture. Cover and refrigerate overnight., Grill, covered, over medium heat for 15-23 minutes on each side or until juices run clear.

GRILLED BLACKENED CAJUN CHICKEN

Steps:

• Brine the chicken: Combine 4 cups water, 2/3 cup salt, and the brown sugar in a medium saucepan. Bring to a boil and whisk until the salt and sugar are completely dissolved. Turn off the heat and transfer to a bowl or pot large enough to submerge the chicken. Stir in 6 cups of ice water and let cool completely. Submerge the chicken in the cooled brine, cover and refrigerate for at least 6 hours or up to overnight.
• Take the chicken out of the fridge 30 minutes before cooking. Remove from the brine and pat dry completely.
• Prepare a grill for medium-high indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
• Whisk together the paprika, onion powder, dried oregano, dried thyme, cayenne, garlic powder, 1/4 teaspoon ground black pepper and the remaining 1/2 teaspoon salt in a small bowl. Brush the chicken all over with the melted butter, and then pat on all of the dry rub mixture.
• Grill the chicken: Place the chicken breast-side up on the indirect side of the grill, with the legs facing the hotter side of the grill. Cover and cook until an instant-read thermometer reads at least 165 degrees F in the thickest part of the thigh (avoiding the bone), 50 to 60 minutes. The chicken will be quite dark and blackened in spots.
• Remove from the grill and let rest on a cutting board for at least 20 minutes before carving.

BLACKENED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Heat a cast iron skillet over high heat for 5 minutes until it is smoking hot.
• Mix together the paprika, salt, cayenne, cumin, thyme, white pepper, and onion powder. Oil the chicken breasts with cooking spray on both sides, then coat the chicken breasts evenly with the spice mixture.
• Place the chicken in the hot pan, and cook for 1 minute. Turn, and cook 1 minute on other side. Place the breasts on the prepared baking sheet.
• Bake in the preheated oven until no longer pink in the center and the juices run clear, about 5 minutes.

BLACKENED SEASONING MIX

Steps:

• Combine the paprika, garlic powder, onion powder, thyme, black pepper, cayenne pepper, basil, and oregano in a bowl until evenly mixed. Store in an airtight container in a cool, dry place.

BLACKENED CAJUN CHICKEN AND CORN

Steps:

• Preheat Barbeque.
• Trim any excess fat from the chicken, but leave the skin in place.
• Slash the thickest parts with a knife, to allow the flavors to penetrate the meat as much as possible.
• Pull husks and silks off the corn cobs, then rinse under cold running water and pat them dry with paper towel.
• Cut cobs into thick slices.
• Mix together all the spices.
• Brush the chicken and corn with the melted butter and sprinkle the spices over them.
• Toss well to coat evenly.
• Cook the chicken piece on a medium-hot barbeque for about 25 minutes, turning occasionally.
• Add the corn after 15 minutes, and grill, turning often, until golden brown.
• Serve garnished with fresh chopped parsley.

LOUISIANA STYLE BLACKENED CHICKEN

Steps:

• Preheat the oven to 200C/400 degrees F.
• In a large bowl, mix together all the blackening spices.
• Toss the chicken in the spices, making sure that each fillet is evenly coated.
• Heat a large heavy based frying pan over high heat until very hot.
• Add the oil and fry chicken fillets on each side.
• You want the chicken to fry quite fast so that you sear and roast the spices very well.
• Don't be tempted to add too many pieces to the pan at once or you will not get the desired effect.
• When the fillet is well seared, place on a roasting tray and bake in preheated oven for 10 minutes.
• Serve the chicken on a platter garnished with a few salad leaves.

CAJUN BLACKENED CHICKEN WITH SUPERGREEN QUINOA

Steps:

• Heat oven to 180C/160C fan/gas 4. Rub the chicken with the Cajun seasoning until coated. Heat a heavy-based griddle pan over a medium heat and add the oil. Add the chicken and colour on both sides. Transfer the chicken to a baking tray and bake for 20-25 mins or until cooked.
• Meanwhile, boil a saucepan of water. Rinse the quinoa under cold water, then put in the pan. Cook for 15 mins, then drain in a sieve. 3 In a food processor, add nearly all the chilli, spring onions (reserve some of each to serve), the spinach, mint and coriander, and blend to a smooth purée.
• Add the purée to the quinoa and mix well. Add the remaining ingredients, except the chicken, and combine well. Season to taste. Divide the quinoa mix over 2 plates, top each with chicken and serve sprinkled with the lemon zest, sesame seeds, reserved chilli and spring onions and lime wedges, if you like.