GRILLED BLACKENED CAJUN CHICKEN
This brined bird is full of flavor. Don't be scared if it blackens in some spots - that's the best part.
Provided by Food Network Kitchen
Categories main-dish
Time 8h20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Brine the chicken: Combine 4 cups water, 2/3 cup salt, and the brown sugar in a medium saucepan. Bring to a boil and whisk until the salt and sugar are completely dissolved. Turn off the heat and transfer to a bowl or pot large enough to submerge the chicken. Stir in 6 cups of ice water and let cool completely. Submerge the chicken in the cooled brine, cover and refrigerate for at least 6 hours or up to overnight.
- Take the chicken out of the fridge 30 minutes before cooking. Remove from the brine and pat dry completely.
- Prepare a grill for medium-high indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
- Whisk together the paprika, onion powder, dried oregano, dried thyme, cayenne, garlic powder, 1/4 teaspoon ground black pepper and the remaining 1/2 teaspoon salt in a small bowl. Brush the chicken all over with the melted butter, and then pat on all of the dry rub mixture.
- Grill the chicken: Place the chicken breast-side up on the indirect side of the grill, with the legs facing the hotter side of the grill. Cover and cook until an instant-read thermometer reads at least 165 degrees F in the thickest part of the thigh (avoiding the bone), 50 to 60 minutes. The chicken will be quite dark and blackened in spots.
- Remove from the grill and let rest on a cutting board for at least 20 minutes before carving.
BLACKENED CHICKEN
This spicy blackened chicken packs a one-two punch of flavor. The grilled chicken is basted with a peppery white sauce-there's plenty of extra sauce left over for dipping. -Stephanie Kenney, Falkville, Alabama
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the paprika, 1 teaspoon sugar, 1 teaspoon salt, garlic powder, thyme, lemon-pepper, cayenne and 1/2 to 1 teaspoon pepper; sprinkle over both sides of chicken. Set aside. , In another bowl, combine the mayonnaise, water, vinegar and remaining sugar, salt and pepper; cover and refrigerate 1 cup for serving. Save remaining sauce for basting., Grill chicken, covered, over indirect medium heat for 4-6 minutes on each side or until a thermometer reads 170°, basting frequently with remaining sauce. Serve with reserved sauce.
Nutrition Facts : Calories 704 calories, Fat 62g fat (9g saturated fat), Cholesterol 100mg cholesterol, Sodium 1465mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 1g fiber), Protein 27g protein.
BLACKENED CHICKEN
Spice-rubbed chicken breasts are grilled gently until they turn mahogany.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 55m
Number Of Ingredients 9
Steps:
- Set up a grill for indirect cooking over medium-high (see note below). Clean and lightly oil hot grill. In a bowl, combine paprika, ground pepper, salt, cayenne, oregano, thyme, garlic, and oil; rub on chicken.
- Grill chicken, skin side down, directly over heat source until skin is browned, about 4 minutes. Flip chicken; move to cooler side of grill. Cover grill and cook chicken until cooked through, 35 to 40 minutes. Transfer to a platter and tent with foil. Let chicken rest 10 minutes.
Nutrition Facts : Calories 233 g, Fat 11 g, Protein 29 g
BLACKENED CINNAMON BBQ CHICKEN
This recipe was one I made on the fly one year and it was fantastic. Nicely blackened on the grill with a hint of sweetness.
Provided by Eric Olivencia
Categories Chicken Thighs
Time 1h25m
Yield 4
Number Of Ingredients 8
Steps:
- Rinse chicken drumsticks, thighs, and wings with cold water, and place into a bowl. Pour in lemon juice and vinegar; mix in the cinnamon, nutmeg, and kosher salt until the chicken parts are thoroughly coated with the spice paste. Allow to stand, covered, for at least 1 hour.
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Grill the chicken pieces on the preheated grill until the meat is no longer pink at the bone, the juices run clear, and the spice-coated skin is blistered, well-browned, and blackened in spots, about 10 minutes per side. An instant-read meat thermometer inserted into the thickest part of the chicken should read at least 160 degrees F (70 degrees C).
Nutrition Facts : Calories 454.4 calories, Carbohydrate 9.2 g, Cholesterol 154.2 mg, Fat 25.8 g, Fiber 4.7 g, Protein 44.9 g, SaturatedFat 7.9 g, Sodium 628.4 mg, Sugar 1.9 g
BLACKENED CINNAMON BBQ CHICKEN
This recipe was one I made on the fly one year and it was fantastic. Nicely blackened on the grill with a hint of sweetness.
Provided by Eric Olivencia
Categories Chicken Thighs
Time 1h25m
Yield 4
Number Of Ingredients 8
Steps:
- Rinse chicken drumsticks, thighs, and wings with cold water, and place into a bowl. Pour in lemon juice and vinegar; mix in the cinnamon, nutmeg, and kosher salt until the chicken parts are thoroughly coated with the spice paste. Allow to stand, covered, for at least 1 hour.
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Grill the chicken pieces on the preheated grill until the meat is no longer pink at the bone, the juices run clear, and the spice-coated skin is blistered, well-browned, and blackened in spots, about 10 minutes per side. An instant-read meat thermometer inserted into the thickest part of the chicken should read at least 160 degrees F (70 degrees C).
Nutrition Facts : Calories 454.4 calories, Carbohydrate 9.2 g, Cholesterol 154.2 mg, Fat 25.8 g, Fiber 4.7 g, Protein 44.9 g, SaturatedFat 7.9 g, Sodium 628.4 mg, Sugar 1.9 g
BLACKENED CINNAMON BBQ CHICKEN
This recipe was one I made on the fly one year and it was fantastic. Nicely blackened on the grill with a hint of sweetness.
Provided by Eric Olivencia
Categories Chicken Thighs
Time 1h25m
Yield 4
Number Of Ingredients 8
Steps:
- Rinse chicken drumsticks, thighs, and wings with cold water, and place into a bowl. Pour in lemon juice and vinegar; mix in the cinnamon, nutmeg, and kosher salt until the chicken parts are thoroughly coated with the spice paste. Allow to stand, covered, for at least 1 hour.
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Grill the chicken pieces on the preheated grill until the meat is no longer pink at the bone, the juices run clear, and the spice-coated skin is blistered, well-browned, and blackened in spots, about 10 minutes per side. An instant-read meat thermometer inserted into the thickest part of the chicken should read at least 160 degrees F (70 degrees C).
Nutrition Facts : Calories 454.4 calories, Carbohydrate 9.2 g, Cholesterol 154.2 mg, Fat 25.8 g, Fiber 4.7 g, Protein 44.9 g, SaturatedFat 7.9 g, Sodium 628.4 mg, Sugar 1.9 g
BLACKENED CINNAMON BBQ CHICKEN
This recipe was one I made on the fly one year and it was fantastic. Nicely blackened on the grill with a hint of sweetness.
Provided by Eric Olivencia
Categories Chicken Thighs
Time 1h25m
Yield 4
Number Of Ingredients 8
Steps:
- Rinse chicken drumsticks, thighs, and wings with cold water, and place into a bowl. Pour in lemon juice and vinegar; mix in the cinnamon, nutmeg, and kosher salt until the chicken parts are thoroughly coated with the spice paste. Allow to stand, covered, for at least 1 hour.
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Grill the chicken pieces on the preheated grill until the meat is no longer pink at the bone, the juices run clear, and the spice-coated skin is blistered, well-browned, and blackened in spots, about 10 minutes per side. An instant-read meat thermometer inserted into the thickest part of the chicken should read at least 160 degrees F (70 degrees C).
Nutrition Facts : Calories 454.4 calories, Carbohydrate 9.2 g, Cholesterol 154.2 mg, Fat 25.8 g, Fiber 4.7 g, Protein 44.9 g, SaturatedFat 7.9 g, Sodium 628.4 mg, Sugar 1.9 g
BLACKENED CAJUN CHICKEN
My son's a great cook who came up with this rub on his own. It's one of our very favorite ways to prepare chicken because it's nice and zesty.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Combine all seasonings. Place chicken in a 13-in. x 9-in. baking dish; rub with half of the seasoning mixture. Cover and refrigerate overnight., Grill, covered, over medium heat for 15-23 minutes on each side or until juices run clear.
Nutrition Facts : Calories 257 calories, Fat 9g fat (2g saturated fat), Cholesterol 110mg cholesterol, Sodium 95mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 37g protein. Diabetic Exchanges
BLACKENED CINNAMON BBQ CHICKEN
This recipe was one I made on the fly one year and it was fantastic. Nicely blackened on the grill with a hint of sweetness.
Provided by Eric Olivencia
Categories Chicken Thighs
Time 1h25m
Yield 4
Number Of Ingredients 8
Steps:
- Rinse chicken drumsticks, thighs, and wings with cold water, and place into a bowl. Pour in lemon juice and vinegar; mix in the cinnamon, nutmeg, and kosher salt until the chicken parts are thoroughly coated with the spice paste. Allow to stand, covered, for at least 1 hour.
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Grill the chicken pieces on the preheated grill until the meat is no longer pink at the bone, the juices run clear, and the spice-coated skin is blistered, well-browned, and blackened in spots, about 10 minutes per side. An instant-read meat thermometer inserted into the thickest part of the chicken should read at least 160 degrees F (70 degrees C).
Nutrition Facts : Calories 454.4 calories, Carbohydrate 9.2 g, Cholesterol 154.2 mg, Fat 25.8 g, Fiber 4.7 g, Protein 44.9 g, SaturatedFat 7.9 g, Sodium 628.4 mg, Sugar 1.9 g
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