Cajun blackened chicken
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground cumin
- 1/4 teaspoon dried thyme
- 1/8 teaspoon ground white pepper
- 1/8 teaspoon garlic powder
- 2 skinless, boneless chicken breast fillets
- 1 tablespoon vegetable oil
Prep:5min › Cook:15min › Ready in:20min
- Preheat oven to 180 C / Gas mark 4. Mix together all of the spices. Rub one side of chicken breasts with spice mixture.
- Heat oil in a cast iron pan over high heat.
- Place chicken in hot pan, seasoned side down, and cook for 1 minute. Turn, and cook 1 minute on other side.
- Place breasts on a lightly greased baking tray. Bake in preheated oven for 5 to 10 minutes, or until no longer pink and juices run clear.
This chicken is great as is with a side of your choice, but also try it in a bun as a chicken burger with lettuce and mayonnaise, or in a pitta with fresh salad.
Altered ingredient amounts. I made this exactly as the recipes is written and my very picky partner LOVED the chicken from my first attempt. He's asked me to make it every week for the past month. While he loved it from the start, I thought the flavour was a bit off, I have since perfected it to our tastes: I double all spices except halve the thyme. I also put all the spices in a plastic bag, cut the chicken into strips, and shake them in the bag, then follow the recipe as written. - 18 Jul 2008
I use this all the time and when I make it, I change the serving size to 30 and fill an old spice jar so I have it on hand instead of making it everytime. Take the chicken out of the fridge 20-30 min before cooking (this brings the chicken closer to room temp, chicken will cook faster). in short... 3 tips for tender chicken, 1 - take out of the fridge for a few before you cook it. 2 - heat pan to help cook chicken faster, allowing it to sear and seal in juices. 3- let chicken sit 10 minutes after it is out of the pan for the juices to flow throughout the chicken. If you cut it too early only the first bite will be juicy the rest will be dry - 18 Jul 2008
Great way of using up any 'borderline' chicken, good strong flavours. Also agree with double spices and half thyme tweak. - 21 Jan 2010