Blackened Chicken
Be sure to have plenty of iced tea and a cool side dish on hand when you serve this speedy version of classic Blackened Chicken.
Prep Time:
Cooking Time: 45 minutes
Ingredients
- 1 tablespoon salt
- 1 tablespoon paprika
- 1 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- 6 boneless, skinless chicken-breast halves
- 3 tablespoons butter or margarine, melted
Directions
Combine salt, paprika, black pepper, garlic powder, onion powder, chili powder, thyme, oregano and cayenne pepper in a small bowl and mix well.
Pound chicken 1/2 inch thick between sheets of waxed paper. Heat a large heavy skillet over medium-high heat until drops of water bounce vigorously in the skillet.
Brush chicken on both sides with butter. Sprinkle liberally with paprika mixture.
Cook chicken in batches in hot skillet, turning once, until cooked through and blackened, about 6 minutes.
Secret Tip
To quickly obtain the blackened crust, you will need to use either a cast-iron, coated cast-iron or fine-grade copper-bottom skillet. A nonstick skillet produces a yummy result, but without the crisp, black crust that Cajun food fans look for.
