Easiest Way to Cook Tasty The best blackened chicken

The best blackened chicken. I cooked the chicken on the grill until done. (I didn't use the frying pan at all.) I also made up a little extra This is a good basic blackening rub and putting the chicken in the oven kept it so moist and yummy. This is the best blackened chicken recipe. You can cook it on a grill pan, or a cast iron skillet, or you can cook this on the grill, so it is a very versatile dinner idea.

I make chicken often for my family. It's tasty and affordable, and everyone seems to like it, including The Picky Eater. Buy whole chickens and ask the butcher to quarter them for you. You can cook The best blackened chicken using 3 ingredients and 8 steps. Here is how you achieve that.

Ingredients of The best blackened chicken

1. You need of boneless skinless chicken breasts.
2. It's 3 Tbsp of blackening seasoning.
3. It's 2 Tbsp of vegetable oil (divided).

Using blackened seasoning originating in New Orleans is a great technique to impart a really unique flavour into meat and fish - it's also perfectly suited to the cooking environment in Roccbox! Blackening is a well-known cooking technique used to prepare firm-fleshed fish and other meats such as chicken or steak and is often associated with Cajun cuisine. The process of blackening involves dipping chicken (or fish…or beef) in melted butter and coating in a flavorful blend of herbs and spices. Blackened chicken is a recipe made with breast fillets seasoned with various blackening herbs and spices, searing in a hot pan and after that, baked in the oven.

The best blackened chicken step by step

1. Filet the chicken or pound out flat so that it will cook more evenly..
2. Place the chicken on a plate. Rub 1 Tbsp of the vegetable oil onto both side of the chicken breasts..
3. Spoon the homemade blackened seasoning over the chicken and spread around onto the chicken (on both sides). I use ½ tablespoon per piece of chicken (adjust based on your preference). The more you use, the spicier it will be and the less you use the milder it will be..
4. Heat up a cast iron skillet so it is hot and spread the remaining vegetable oil onto the bottom of the pan..
5. Place the chicken on the hot cast iron pan and let it cook for 5-6 minutes. Time it and don’t move the chicken, so it can get that beautiful blackened crust on it..
6. Flip and cook another 5-6 minutes until the chicken reaches an internal temperature of at least 165 degrees F..
7. Remove and allow it to cool for a few minutes. Serve immediately and enjoy!.
8. Notes-Refrigerate the leftovers in an air tight container for up to 5 days..

This creates a black crust on the surface that is neither charred nor well-cooked. This seals in the flavors of this simple but tasty dish. It's called "blackened" chicken because the heavily browned outer crust made possibly by preheated hot skillet. Throwing skillet in the oven before cooking the chicken on the stovetop is key for the perfect char. Don't worry, your chicken will be perfectly juicy on the inside, too.

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