Blackenedturkeysaladcansubchicken Recipes

Steps:

• Cook the penne, then drain and set aside.
• Place olive oil in a large saucepan over medium heat and add chicken; cook until cooked through, turning chicken halfway through. Remove from pan and slice into bite-sized pieces. Return chicken pieces to pan with mushrooms, tomatoes, green onions and minced garlic. Saute together while tossing occasionally for 2 minutes. Add heavy cream, Parmesan, Creole seasoning and noodles to chicken and vegetables and cook, stirring frequently to heat noodles and melt cheese. Taste and add more Creole seasoning until it's just right. If you are brave enough to toss all the ingredients in the pan, do it! We love to catch the flame just right and it creates a wonderful show for the guests to watch.

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.

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.

Steps:

• In a large skillet combine the Worcestershire sauce and ground black pepper. Add the chicken and simmer over medium heat until the sauce begins to boil. Reduce heat to low and let simmer for 15 to 20 minutes. Turn chicken occasionally, spooning sauce over it. The sauce will thicken. Let cool and serve.

Steps:

• Preheat oven to 350°F (175°C). Mix together paprika, salt, cayenne, cumin, thyme, white pepper, and onion powder. Rub one side of chicken breasts with spice mixture.
• Heat oil in a cast iron skillet over high heat for 15 minutes.
• Place chicken in hot pan, seasoned side down, and cook for 1 minute. Turn, and cook 1 minute on other side. Place breasts on a lightly greased cookie sheet.
• Bake in preheated oven for 5 to 10 minutes, or until no longer pink and juices run clear.

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.

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.

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.

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.

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.

Steps:

• Whisk 1 cup lemon juice, olive oil, and marjoram together in a large glass or ceramic bowl. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, stirring occasionally, for 2 hours. Remove chicken from marinade; discard marinade.
• Heat vegetable oil in a skillet over high heat. Cook chicken in hot oil until almost burned on each side and no longer pink in the center and the juices run clear, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove skillet from heat and sprinkle chicken breasts with remaining 1 tablespoon lemon juice.

Steps:

• Combine the chili powder, salt and pepper; rub over both sides of chicken. In a large nonstick skillet, cook chicken in oil over medium heat for 4-5 minutes on each side or until a thermometer reads 170°. Remove and keep warm. , Add the beans, corn and salsa to the pan; heat through. Serve with chicken.

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.

Steps:

• Combine the oregano, spices (do not add thyme, that is for the end), and oil in a bowl, then rub over the chicken breasts to coat.
• Heat a large nonstick sauté pan over high heat for 2 minutes.
• Add the chicken, smooth side down.
• Pan fry for 2-3 minutes, until just beginning to blacken.
• Turn the chicken over, reduce heat, and cook for 3-6 minutes, until juices run clear.
• Sprinkle with a little salt and thyme just before serving.