Blackened Boneless Chicken Breasts Recipes

BLACKENED CHICKEN

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.

BLACKENED CHICKEN BREASTS

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 BONELESS CHICKEN BREASTS

Steps:

• Mix all dry spices in a medium bowl, large enough to also use to coat the chicken.
• Dip both sides of the chicken breasts in the mixture of spices, coating well.
• Heat the vegetable oil in a medium skillet over high heat. Once hot, gently place the chicken breasts in hot oil and cook for about two minutes.
• Once well blackened (yes, they will be a little black but don't worry), turn the breasts over and continue cooking for another 2 minutes or until chicken is thoroughly cooked. Remove chicken from pan.
• To serve, cut chicken breasts into 3/4-inch slices on an angle and fan out on plate.
• For a quick and easy topping, mix sour cream, cilantro, salt and pepper together in a small bowl with a whisk and top each serving with a spoonful.
• Note: Like beef, chicken should rest for a few minutes before cutting or serving. This allows the juices to redistribute and the meat to relax and become more tender.

GRILLED BLACKENED CHICKEN

Steps:

• 1. Pull chicken breast from fridge 30 minutes prior to grilling to bring to room temperture.
• 2. Combine all seasoning and whisk; set aside.
• 3. Trim any excess fat from chicken and then rub evenly with olive oil. Sprinkle seasoning/rub evenly over chicken; rub to cover entire pieces.
• 4. Heat grill over medium/high heat until literally smoking. You want to hear the meat sizzle once it hits the grill.
• 5. Place breast on grill, cover and cook about 3 to 4 minutes on each side. Turn heat off and remove grill from heat. Leave meat in pan (covered) for abour 2 minutes and then remove to plate; cover with foil and let rest for 10 minutes before serving.
• 6. NOTES: 3 steps to insure a tender moist piece of chicken: 1. Remove chicken from fridge 30 minutes prior to grilling. 2. Make sure the grill is smoking hot before you place the chicken in it. 3. Let the chicken rest (covered) 10 minutes before serving. I used a cast iron grill.

BLACKENED CHICKEN

Steps:

• Preheat oven to 350 degrees. 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, then 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.