Blackened Chicken
Well I have been a slacker in the update department however; I have not been cooking but was on a joyous business trip. I landed on Tuesday but by the time you get home, do laundry, and play catch up you have easily lost a couple more days.
Rubs to me the perfect thing to place on meat since they require no long time sitting in the fridge marinating, 90% of the time can be made from spices everyone already owns, and they also bring a lot of flavor to the party.
Sorry I am cutting my rambling short today because I am still trying to play catch up.
For this recipe you will need:
- Chicken
- 1 TB paprika
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- pinch of dried oregano
- pinch of dried thyme
- cayenne pepper to taste (I believe I went with about 1/2 teaspoon)
Combine all your dry ingredients, taste, and adjust. With the cayenne pepper it is easier to add less in, taste, and add more than try to correct it after you dump to much in and it is way to spicy for your tastes.
Put a little bit of oil (peanut oil for me) on the chicken and rub in the spice mixture.
Cook the chicken till you are done. I went with a grill over medium-high heat for 5 minutes a side but a 400 degree oven would also work.
Hey this looks amazing! I am so serious! Amazing! I need this for dinner.
there’s nothing quite like coming home from a long trip to a huge mound of laundry…good thing your swell chicken will provide ample energy for tackling it.
That’s good quickie food. For me, the “omg I have no food but need to eat,” I fall back on pasta. It looks great (and totally unrelated, your garden is being very kind to you–that produce looks really good)
Never understood the appeal of “blackened” foods - until now. Thanks for helping me understand what blackening is really about. The rub sounds great.
Simple, fast, YUM!