Easy Blackened Chicken Recipes

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:

• 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:

• 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.

Steps:

• - Pre-Heat Oven to 350.
• - Coat glass baking dish with your favorite oil or cooking spray.
• - Place Chicken Breasts in glass baking dish.
• - Cut lemon and squeeze juices over chicken.
• - Mix spices together in bowl.
• - Sprinkle spice mixture over chicken, dusting both sides of the breast.
• *Note: The more spice you put on the chicken the spicier it is -- So adjust how much you sprinkle to your tastes.
• - Bake in oven for 50 minutes (adjust more or less depending on thickness of breasts).
• - Serve with a side of rice and veggies.

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:

• 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:

• Marinate chicken overnight in italian dressing and garlic. I like to make sure they are no more than 1" thick, but that's just me.
• Heat non-stick skillet for at least 2 minutes on high heat.
• Place chicken in single layer on hot skillet.
• Add seasoning, quickly flip over and add to other side as well.
• Cook until 165° or until white and flaky in the middle of the thickest piece and somewhat black on the outside.

Steps:

• Turn oven of 275°F.
• Place chicken breasts under plastic wrap and pound out evenly with a rolling pin (I use an empty champagne bottle- works like a charm).
• Place a cast iron or other sturdy frying pan on high heat. Let heat for about 5 or 6 minutes until VERY hot.
• Meanwhile coat both sides of chicken with melted butter (I like to use clarified) and sprinkle one fourth of the cayenne and blackening seasoning over the top side of your chicken.
• Place ONE chicken breast in the pan, seasoning side down. Place a sheet of tin foil over chicken breast and use either a heavy cast iron pot/pan or a pot filled with 5 lbs of rice to weigh down on the tin foil covered breast. Let sit and seer for 1 1/2 minutes being careful not to go over. Lift weight and tin foil. Sprinkle another fourth of cayenne and blackening seasoning on top of unseasoned side of breast. Flip breast over. Re-apply tin foil flipped raw/wet side up) and reapply weight for an additional 1 1/2 minutes to cook other side.
• Remove breast from the pan and place in the oven in a glass dish.
• Repeat with second breast. Once the second breast is done let it sit in the oven for about 10 minutes and it's ready to serve.
• Goes great in salads or with grilled veggies like zucchini and red bell peppers. Garlic mash potatoes are also a great paring. Pasta alfredo too!
• I use this same method with steaks and catfish.
• You can add hot sauce of your choice to melted butter if you REALLY like it spicy.