BLACKENED CHICKEN
Great on a summer's day with fresh corn and mashed potatoes.
Provided by Karena
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 20m
Yield 2
Number Of Ingredients 8
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.
Nutrition Facts : Calories 135.1 calories, Carbohydrate 0.9 g, Cholesterol 67.2 mg, Fat 3 g, Fiber 0.4 g, Protein 24.7 g, SaturatedFat 0.8 g, Sodium 204.7 mg, Sugar 0.1 g
BLACKENED CHICKEN
Turn off the smoke detector when you cook this chicken dish! =0...Oh, just love that cast iron...=) Serve with beans and rice, a salad and YUM!!
Provided by Aroostook
Categories Chicken
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Let the chicken come to room temperature before using.
- Cover chicken with butter until well coated.
- Heat a cast iron skillet over high heat until very hot.
- Roll each chicken breast into about 1/2 tsp. seasoning mix (I use my hands).
- Immediately place the chicken pieces skin side down in the skillet to sear.
- Pour about 1 teaspoon of the butter on top.
- Cook about 2+ minutes, until a crust forms on the underside.
- Turn and pour another 1 teaspoon of the butter on each of the chicken pieces.
- Cook until just cooked through.
BLACKENED CHICKEN
I mix these spices together and keep in my spice rack. I make the blackened chicken and use for sandwiches, with lettuce, tomato and mayonnaise, these are so yummy. Use as little or as much spice depending on how hot you like it.
Provided by Melaine
Categories Chicken
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Coat both sides of thawed chicken with butter. Reserve.
- Combine all seasonings in a shallow bowl.
- Coat both sides of chicken.
- Heat a heavy duty skillet until very hot, about 10 minutes.
- Add butter to grease the bottom.
- Sauté chicken over high heat for 5-7 minutes on each side.
Nutrition Facts : Calories 532.7, Fat 44.4, SaturatedFat 23.4, Cholesterol 174.1, Sodium 751.3, Carbohydrate 2.5, Fiber 1, Sugar 0.3, Protein 31.1
LOUISIANA STYLE BLACKENED CHICKEN
Make and share this Louisiana Style Blackened Chicken recipe from Food.com.
Provided by Latchy
Categories Chicken
Time 33m
Yield 8 serving(s)
Number Of Ingredients 12
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.
BLACKENED CHICKEN
Make and share this Blackened Chicken recipe from Food.com.
Provided by Paulg
Categories Chicken
Time 32m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Pre-heat oven to 200C / 400F / Gas 6.
- Mix all the spices together - ( more is made than required and can be kept in an air tight container for future use ).
- The chicken breasts can be rolled then in the spice mix ( or just on the skin side ). The chicken is to be cooked in a grill or a frying pan. If using a frying pan add oil and butter and heat until bubbling. If using the grill brush the chicken with the oil and butter. The chicken will take 10-12 minutes to cook.
- To finish put in oven for 10 minutes.
- The spices can be used with fish. If you cannot be bothered to make the spice use Cajun Spices which can be bought from a supermarket.
Nutrition Facts : Calories 288.2, Fat 16.5, SaturatedFat 5.7, Cholesterol 100.4, Sodium 1863.3, Carbohydrate 2.8, Fiber 0.8, Sugar 0.1, Protein 30.8
GRILLED BLACKENED CAJUN CHICKEN
This brined bird is full of flavor. Don't be scared if it blackens in some spots - that's the best part.
Provided by Food Network Kitchen
Categories main-dish
Time 8h20m
Yield 4 servings
Number Of Ingredients 11
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 WITH FRUIT SALSA
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 14
Steps:
- In a medium bowl, whisk together the vinegar, lemon juice, sugar, and sambal. Add the raspberries, pineapple, strawberries, kiwi, red onion, cilantro and mint and toss to combine. Cover and refrigerate for 20 to 30 minutes, ensuring flavors are well blended.
- Rinse the chicken breasts, pat dry with a paper towels, then generously coat with the blackening seasoning. In a large heavy-bottom pan, over medium-high heat, add the grapeseed oil and allow the oil to heat. Carefully add the chicken, cover and cook for 4 minutes, then reduce the heat to medium-low, and turn the chicken over. Repeat the cooking process until the chicken has reached an internal temperature of 160 degrees F on an instant-read thermometer, normally taking 13 to 15 minutes. Remove the chicken from the pan to a serving platter to allow it to rest and finish cooking. When the temperature reaches 165 degrees F serve with the fruit salsa.
Nutrition Facts : Calories 297 calorie, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 127 milligrams, Sodium 279 milligrams, Carbohydrate 12 grams, Fiber 4 grams, Protein 43 grams, Sugar 6 grams
BLACKENED CHICKEN BREASTS
Fast, easy, and very good. Throw the potatoes in the oven, toss the salad. This also works very well on pork chops. Mix the spices early and have on hand. I do not know where I got this mix.
Provided by dolores in paradise
Categories Chicken Breast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Mix the seven spices (will fill a 3-inch salt shaker). Save for future use.
- Sprinkle over chicken to cover both sides.
- Heat oil in cast iron skillet for 15 minutes. I do this on low heat and turn up last few minutes.
- Place chicken in hot pan and cook till dark in color, about 4 minutes per side, till juices are clear.
BLACKENED CHICKEN
Spice-rubbed chicken breasts are grilled gently until they turn mahogany.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 55m
Number Of Ingredients 9
Steps:
- Set up a grill for indirect cooking over medium-high (see note below). Clean and lightly oil hot grill. In a bowl, combine paprika, ground pepper, salt, cayenne, oregano, thyme, garlic, and oil; rub on chicken.
- Grill chicken, skin side down, directly over heat source until skin is browned, about 4 minutes. Flip chicken; move to cooler side of grill. Cover grill and cook chicken until cooked through, 35 to 40 minutes. Transfer to a platter and tent with foil. Let chicken rest 10 minutes.
Nutrition Facts : Calories 233 g, Fat 11 g, Protein 29 g
BLACKENED CHICKEN WITH CREOLE RICE PILAF
The late Chef Paul Prudhomme is credited with creating blackened fish in the 1980s. I believe the technique is misunderstood even though it's a fantastic recipe. The secret is simple: fat (either butter or oil), spice mix and a piping hot cast-iron skillet. Make sure to open a window to let any smoke out of the house. I like to serve the blackened chicken over Creole rice pilaf because rice is a Louisiana staple.
Provided by Food Network
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 24
Steps:
- Preheat the oven to 400 degrees F. Line 2 rimmed baking sheets with aluminum foil.
- For the Creole rice pilaf: Heat the butter and oil in a 2-quart saucepan or large saucepan over medium heat. Add the celery, onions and peppers and cook until the onions are translucent, about 2 minutes. Season with a pinch of salt, add the rice and stir a few times until the rice is coated. Stir in the garlic, bay leaf, tomato paste, garlic powder and 1 teaspoon each salt and pepper and cook for about 15 seconds. Add the chicken stock and bring to a boil. Cover, reduce the heat to low and cook until the liquid is reduced and you see little holes on the top, 15 to 20 minutes. Discard the bay leaf, fluff the rice with a fork and stir in half of the green onions. Cover until ready to serve.
- For the blackened chicken: Heat a 12-inch or large cast-iron skillet over medium heat for 3 to 4 minutes.
- Meanwhile, combine the hot paprika, salt, garlic powder, onion powder, black pepper, cayenne, white pepper, thyme and oregano in a small bowl and set aside.
- Transfer the melted butter to a large bowl. Dip the chicken in the butter and arrange on one of the prepared baking sheets. Season both sides of the chicken liberally with the blackened seasoning mixture. Working in batches, cook the chicken until the first side is blackened, 3 to 4 minutes depending on the thickness of the chicken. Flip and cook for 1 minute more. Transfer to the second prepared baking sheet.
- Bake until the chicken breasts are firm to the touch and an instant-read thermometer inserted into the thickest part reaches 165 degrees F, 5 to 10 minutes. Let rest for 5 minutes. Serve over the Creole rice pilaf and garnish with the remaining green onions.
BLACKENED CHICKEN
This spicy blackened chicken packs a one-two punch of flavor. The grilled chicken is basted with a peppery white sauce-there's plenty of extra sauce left over for dipping. -Stephanie Kenney, Falkville, Alabama
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the paprika, 1 teaspoon sugar, 1 teaspoon salt, garlic powder, thyme, lemon-pepper, cayenne and 1/2 to 1 teaspoon pepper; sprinkle over both sides of chicken. Set aside. , In another bowl, combine the mayonnaise, water, vinegar and remaining sugar, salt and pepper; cover and refrigerate 1 cup for serving. Save remaining sauce for basting., Grill chicken, covered, over indirect medium heat for 4-6 minutes on each side or until a thermometer reads 170°, basting frequently with remaining sauce. Serve with reserved sauce.
Nutrition Facts : Calories 704 calories, Fat 62g fat (9g saturated fat), Cholesterol 100mg cholesterol, Sodium 1465mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 1g fiber), Protein 27g protein.
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