Blacken Chicken
Blackened chicken is the result of quick cooking over very high heat. Blackened chicken is typically seasoned with Cajun spices to make the outer surface of the chicken a spicy char. It then pairs well with a cooling or refreshing topping, such as citrus or fruit salsa. Chicken is a healthy dish since it is a lean piece of meat with low calories and fat. Blackened chicken can be served with rice and vegetables for an overall low calorie meal. It can also be sliced and placed atop salad greens.
Steps
- Preheat the cast iron skillet on top of the stove over high heat.
- Mix the paprika, chili powder, garlic powder, onion powder, salt, pepper, cayenne and sugar in a medium bowl.
- Rinse the chicken breasts with water and pat them dry with paper towels.
- Pound the chicken with a meat tenderizer until they are 1/2 inch (1.77 cm) thick.
- Coat the chicken breasts in the melted butter.
- Place the chicken into the spice rub and coat both sides well.
- Put the chicken breasts into the cast iron skillet. The sizzle will be loud and it should start smoking. Turn on the stove fan or open a window to help ventilate the smoke.
- Cook the chicken for 2 to 3 minutes on one side, turn the chicken breasts over and cook for another 2 to 3 minutes.
- Check the blackened chicken with a meat thermometer to be sure it is done. The internal temperature should read 165 degrees Fahrenheit (74 degrees Celsius).
- Finished.
Tips
- Sprinkle fresh lemon or lime juice on the blackened chicken when it is done cooking for added flavor.
- The chicken can be marinated in the rub, placed in a plastic bag in the refrigerator for 1 to 2 hours for a more intense flavor.
- If you do not have a cast iron skillet, use a large heavy skillet that can handle high heat.
- For a healthier version of blackened chicken, omit the butter and use 2 tbsp. (30 ml) vegetable oil in the skillet.
Warnings
- Wash your hands immediately after handling raw chicken to prevent food-borne illness.
- Do not overcrowd the skillet or the chicken will not cook evenly and the temperature of the skillet will be reduced.
- Sanitize your work area to prevent cross contamination from the raw chicken.
Things You'll Need
- 2 to 4 Chicken Breasts
- 1 Stick Butter, Melted
- 2 Tsp. (8 ml) Smoked Paprika
- 1 Tsp. (4 ml) Chili Powder
- 1 Tbsp. (15 ml) Sea Salt
- 2 Tsp. (8 ml) Black Pepper
- 1 Tsp. (4 ml) Dried Cayenne
- 2 Tsp. (8 ml) Garlic Powder
- 1 Tsp. (4 ml) Sugar
- 2 Tsp. (8 ml) Onion Powder
- Cast Iron Skillet
- Tongs
- Paper Towels
- Meat Tenderizer
- Meat Thermometer
Related Articles
- Cook Shoyu Chicken
- Make Creamy Chicken Broccoli
- Bake Chicken
- Bake Chicken Legs
