Blackened Roast Chicken 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

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.

LOUISIANA STYLE BLACKENED CHICKEN

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.

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.

BLACKENED CHICKEN RECIPE

Steps:

• Melt 4 tablespoons of the butter in a small saucepan on very low heat or in the microwave, at 10 second intervals
• Mix the melted butter with all the spices and salt
• Coat the chicken breasts with the spice & butter mixture
• Let the coated chicken marinate for 20 minutes
• Melt the remaining 2 tablespoons of butter in a cast iron skillet on medium-high heat
• Add the chicken and cook for 7-8 minutes on each side until cooked and charred
• Remove from heat and let it rest for 5 minutes
• Slice the chicken and squeeze lime
• Garnish with cilantro and serve with sour cream on the side

BLACKENED ROAST CHICKEN

Steps:

• Preheat oven to 375 degrees. Remove giblets and discard. Pat chicken dry with a paper towel, and place in a small roasting pan.
• Stir together paprika, onion powder, garlic powder, salt, lemon zest and cayenne pepper in a medium bowl. Add lemon halves and thyme, and toss to coat.
• Heat olive oil in a small skillet over medium. Add shallot, and cook, stirring often, until tender, 3-4 minutes. Add shallot and oil to seasoning mixture; stir to combine.
• Remove lemon halves and thyme from seasoning mixture and place in cavity of chicken. Rub remaining mixture over chicken and under skin of breasts.
• Roast chicken in oven until a thermometer inserted in the thickest part of thigh registers 165 degrees, 50-55 minutes.
• Remove chicken from oven. Remove thyme and lemons from cavity. Squeeze lemons over chicken and garnish with the thyme. Let chicken rest 10 minutes before carving. Serve with roasted vegetables.