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How To Make Blackened Chicken On The Grill

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How To Make Blackened Chicken On The Grill

How To Make Blackened Chicken On The Grill? Blackened spices are a New Orleans-style spice blend that is full of smoky, delicious tastes. Paprika, onion powder, garlic powder, cayenne pepper, and other spices are common ingredients in blackened spices. This rub works well with any sort of protein and is particularly delicious on veggies. Most grocery stores sell pre-made Blackened spices, but it is quite simple to make your own!

How To Make Blackened Seasoning

You might be shocked to learn that the components are most likely already in your spice cupboard. You will need the following spices:

  • Paprika
  • Seasoning from Italy
  • Red chilli pepper
  • Powdered onion
  • powdered garlic
  • seasoned with garlic
  • Pepper

To prepare the rub, combine the spices in a small dish. Simply rub the Blackened Seasoning onto the meat until it is completely coated. Grill or pan sear your beef until it is cooked through, then spray with garlic butter to finish.

If you want to make this spice mix a pantry staple, put it in an airtight jar and use it whenever you want. The recipe below will generously season 1 pound of meat or veggies, or more if you like a milder spice.

Sides That Go Well With The Dish To Make Blackened Chicken On The Grill

This Easy Blackened Chicken is a great dinner option for a variety of occasions. On Sunday, you may quickly grill some for a quick meal prep alternative to use on salads, wraps, or sandwiches. We used this chicken to make this easy Chicken Bacon Ranch Recipe, and it was delicious! A extremely tasty dish that doesn’t take much time to prepare.

Here are some of my favourite side dish options for dinner:

  • Green Beans Wrapped in Grilled Bacon (keto)
  • Salad with Asparagus, Avocado, and Tomatoes (keto)
  • Dinner Rolls with Low Carbohydrates (keto)
  • Twice Baked Chipotle Gouda Potatoes
  • Mashed Potatoes from Mom

Ingredients To Make Blackened Chicken On The Grill

  • Seasoning (Blackened)
  • 1 teaspoon paprika
  • 1 tsp Italian seasoning
  • 1/4 teaspoon cayenne pepper
  • a quarter teaspoon onion powder
  • a quarter teaspoon garlic powder
  • also a quarter teaspoon garlic salt
  • a quarter teaspoon pepper

Chicken

  • 1 chicken breast, 1 pound

Butter with Garlic

  • 1 tablespoon melted butter
  • 1 garlic clove, minced

Instructions To Make Blackened Chicken On The Grill

  • In a medium saucepan, combine 4 cups water, 2/3 cup salt, and the brown sugar. Bring to a boil, stirring constantly, until the salt and sugar are fully dissolved. Turn off the heat and move the chicken to a basin or saucepan large enough to soak it. Allow to cool fully after adding 6 cups of cold water. Cover and chill the chicken in the cooled brine for at least 6 hours or up to overnight.
  • Remove the chicken from the refrigerator 30 minutes before cooking. Remove from the brine and thoroughly dry.
  • Prepare a grill for medium-high indirect heat by doing the following: Switch all of the burners on medium-high heat on gas grills with three or more burners; after about 15 minutes, turn off one of the middle burners. For charcoal grills, stack one chimney starter’s worth of lighted and ash-over charcoal briquettes to one side of the grill. To avoid flare-ups, place a drip pan on the other side. (For best results, consult the grill manufacturer’s guide.)
  • In a small mixing bowl, combine the paprika, onion powder, dried oregano, dried thyme, cayenne pepper, garlic powder, 1/4 teaspoon powdered black pepper, and the remaining 1/2 teaspoon salt. Brush the chicken with melted butter and then coat with the dry rub mixture.
  • Grill the chicken: Place the breast side up on the indirect side of the grill, with the legs facing the hotter side. Cook, covered, for 50 to 60 minutes, or until an instant-read thermometer reads at least 165 degrees F in the thickest part of the thigh (avoiding the bone). The chicken will be dark and charred in places.
  • Remove off the grill and rest for at least 20 minutes on a cutting board before carving.

Serving The Dish To Make Blackened Chicken On The Grill

Glancing at the Blackened Cajun Poultry, you’d never guess it’s so simple to make. Simply dredge in Blackened Cajun Spice after dipping in butter and cooking on high heat. Serve Blackened Chicken even on a weeknight! That sounds fantastic, doesn’t it?

Secret To Making Blackened Chicken On Grill

Since this technique can only be achieved in a skillet, you have to put your grill away until later, unless you want to cook it on the grill, of course. Searing the chicken in a cast-iron skillet over high heat results in an almost burnt outer crust, but a tender, just-right interior cooked.

You might not find this method of cooking appealing at first, but you should at least give it a shot. Many blackened steak recipes call for a variety of steak cuts, such as New York Strip or Ribeye. Due to their low-fat content, they cook evenly and remain juicy and tender after being seared to get their blackened crust.

The Best Seasoning for Blackened chicken On Grill

It takes a seasoning full of great flavor to enhance the flavor of blackened steak tips and steaks. Usually, blackened chicken recipes include a recipe for blackened steak seasoning, or call for a lot of seasoning.

The key to a great blackened chicken is Cajun inspiration. The seasoning can be tweaked according to your tastes, but you should probably add spices that are common to Cajun cooking, such as oregano, paprika, cayenne pepper, garlic powder, basil, and thyme.

Traditional Cast Iron Skillet Blackened Chicken

Blackened chicken is traditionally cooked in a cast-iron pan. Follow these simple steps to prepare Blackened Chicken in a Skillet:

  • Halve the chicken breast lengthwise. Pound the chicken breast with the back of a pan or a meat pound to get 1/4-inch-thick chunks of chicken.
  • Preheat a cast iron skillet over medium heat. Butter the chicken. Dredge the chicken in the Blackened Cajun Spice mixture. Cook in tiny batches until both sides are caramelised and completely done.
  • Don’t overcrowd the pan for the best results. Cooking in small amounts is recommended.

Conclusion

Cooking chicken over high heat with seasonings and dairy product results in blackened chicken. This cooking procedure, sometimes known as “blackening,” is highly common in Cajun cuisine. Chicken or fish is dredged in a blend of herbs and spices known as Blackened Cajun Chicken Rub or Seasoning after being coated in melted butter. The chicken is then traditionally fried in a very hot cast-iron pan. The burnt spices and butter create a brown coating on the chicken. It looks wonderful, and the flavours are out of this world.