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
Great on a summer's day with fresh corn and mashed potatoes.
Provided by Karena
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 20m
Yield 2
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Heat a cast iron skillet over high heat for 5 minutes until it is smoking hot.
- Mix together the paprika, salt, cayenne, cumin, thyme, white pepper, and onion powder. Oil the chicken breasts with cooking spray on both sides, then coat the chicken breasts evenly with the spice mixture.
- Place the chicken in the hot pan, and cook for 1 minute. Turn, and cook 1 minute on other side. Place the breasts on the prepared baking sheet.
- Bake in the preheated oven until no longer pink in the center and the juices run clear, about 5 minutes.
Nutrition Facts : Calories 135.1 calories, Carbohydrate 0.9 g, Cholesterol 67.2 mg, Fat 3 g, Fiber 0.4 g, Protein 24.7 g, SaturatedFat 0.8 g, Sodium 204.7 mg, Sugar 0.1 g
BLACKENED CAJUN CHICKEN AND CORN
Make and share this Blackened Cajun Chicken and Corn recipe from Food.com.
Provided by Chippie1
Categories Curries
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat Barbeque.
- Trim any excess fat from the chicken, but leave the skin in place.
- Slash the thickest parts with a knife, to allow the flavors to penetrate the meat as much as possible.
- Pull husks and silks off the corn cobs, then rinse under cold running water and pat them dry with paper towel.
- Cut cobs into thick slices.
- Mix together all the spices.
- Brush the chicken and corn with the melted butter and sprinkle the spices over them.
- Toss well to coat evenly.
- Cook the chicken piece on a medium-hot barbeque for about 25 minutes, turning occasionally.
- Add the corn after 15 minutes, and grill, turning often, until golden brown.
- Serve garnished with fresh chopped parsley.
Nutrition Facts : Calories 146.9, Fat 9.5, SaturatedFat 5.6, Cholesterol 22.9, Sodium 66.7, Carbohydrate 16.4, Fiber 2.5, Sugar 2.5, Protein 2.6
BLACKENED CHICKEN BREASTS WITH CAJUN CORN RELISH (WW)
I love Cajun food - especially blackened. This sounds great. From the Weight Watchers New 365 Day Menu Cookbook.
Provided by lazyme
Categories Chicken Breast
Time 18m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In small nonstick skillet, toast cumin over medium heat, stirring constantly, 2 minutes, until fragrant; transfer to large shallow bowl.
- Add corn, tomatoes, jicama, scallions, juice and salt to toasted cumin; toss to combine. Set aside.
- Sprinkle chicken on all sides with Cajun seasoning. Spray large iron skillet with nonstick cooking spray; heat. Add chicken; cook over medium-high heat, turning once, 8 minutes, until browned on all sides and juices run clear when chicken is pierced with fork.
- Arrange cooked chicken breasts on top of corn mixture.
- SERVING (1 CHICKEN BREAST, 3/4 CUP CORN MIXTURE) PROVIDES: 1 Vegetable, 3 Proteins, 1 Bread.
- PER SERVING: 232 Calories, 4 g Total Fat, 1 g Saturated Fat, 72 mg Cholesterol, 427 mg Sodium, 20 g Total Carbohydrate, 3 g Dietary Fiber, 30 g Protein, 33 mg Calcium; 4 points.
Nutrition Facts : Calories 225, Fat 2.3, SaturatedFat 0.5, Cholesterol 65.8, Sodium 228.6, Carbohydrate 23.5, Fiber 3.5, Sugar 2.1, Protein 29.7
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
THE EASIEST BLACKENED CHICKEN
If you like heat and you love chicken, this recipe is for you! It is simple and quick and best served with rice and something cool to drink!
Provided by Andrea Wilcox
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Yield 4
Number Of Ingredients 3
Steps:
- In a large skillet combine the Worcestershire sauce and ground black pepper. Add the chicken and simmer over medium heat until the sauce begins to boil. Reduce heat to low and let simmer for 15 to 20 minutes. Turn chicken occasionally, spooning sauce over it. The sauce will thicken. Let cool and serve.
Nutrition Facts : Calories 185.5 calories, Carbohydrate 13.9 g, Cholesterol 68.4 mg, Fat 1.5 g, Fiber 0.3 g, Protein 27.4 g, SaturatedFat 0.4 g, Sodium 743.6 mg, Sugar 6.8 g
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