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Yield: 2 servings
Grilled, Blackened Chicken is a great way to cook a quick meal that tastes like you spent all day in the kitchen. Start to finish it's about 20 minutes which makes for a super weeknight meal.
I had Chicken in the freezer, and wanted to both use it up, and make something that would be good and quick. This one worked out perfectly. There was plenty of flavor, and just a little bit of bite from the rub. On top of that, it was in the 60's, and I've been dyin' to grill dinner.
One thing about Blackening anything on your grill. If the meat is too thick, you'll end up burning the outside before the inside is cooked. By cooking thinner pieces of meat, as in this recipe, you'll insure that it's cooked all the way through without burning the outside.
If you decide you want thick pieces of chicken, be sure to turn down the heat of the grill. The thicker the meat, the lower the temperature of the cooking surface.
I've just spent a bunch of time developing my new Wing Sauce Mixes, and Salad Dressing Mixes. So I had a salad, with blue cheese dressing, made from my mix, and Jalapeno Cheddar Potato salad made using my new Cheddar / Jalapeno Wing Sauce. Both were the perfect compliment to the chicken.
2 Large, Chicken Breasts
Rub
2 Tablespoons, Dark Brown Sugar
1 Tablespoon, Butt Kickin' Blacken, Original Recipe
1 Tablespoon, Coarse Kosher Salt
2 Tablespoons, Vegetable Oil
1. If the Chicken Breasts are super thick, you should carefully slice them in half to make them thinner like I did in this picture, when IU was making Chicken Parmesan. Place them either in a bowl or on a platter.
2. Mix the ingredients for the Blackening Rub in a small bowl.
3. Coat the Chicken Breasts with vegetable oil, and the blacken. This was the perfect amount of Rub for 2 breasts. You really want to make sure that there's a lot of Rub covering each breast.
4. Preheat your grill to really hot. Place the seasoned chicken breasts on the grill, by first swiping them across the grates they'll be resting on. Swiping them across the grate will deposit a little of the oil on the grate, and help keep the Chicken Breasts from sticking.
5. Cook about 5 minutes per side, or until they're done. Be sure you don't overcook the chicken, or it'll be dry.
Ron's Note:
It's hard to give a precise time due to the fact that everyone's grill will be a different temperature, and each piece of meat is going to be a slightly different thickness.
This recipe prints as a shortened version, with only 1 Picture, Ingredients, and Directions.
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This recipe prints as a shortened version, with only 1 Picture, Ingredients, and Directions.
Leftovers
I LIKE cooking for leftovers, and any leftovers would make a GREAT Chicken Salad for sandwiches another day. Or, you could have a salad with a piece of sliced, Blackened Chicken on top.
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By Cap'n Ron
