Grilled Blackened Chicken Recipes

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BLACKENED CHICKEN



Blackened Chicken image

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

1 tablespoon olive oil, plus more for grill
1 teaspoon paprika
2 teaspoons ground pepper
1 1/2 teaspoons coarse salt
1 teaspoon cayenne pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 garlic clove, minced
4 bone-in, skin-on chicken breast halves (2 1/2 pounds total)

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

GRILLED BLACKENED CAJUN CHICKEN



Grilled Blackened Cajun Chicken image

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

2/3 cup plus 1/2 teaspoon kosher salt
1/3 cup packed light brown sugar
1 whole chicken (3 1/2 to 4 pounds)
1 tablespoon sweet paprika
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon cayenne
1/4 teaspoon garlic powder
Freshly ground black pepper
4 tablespoons unsalted butter, melted

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



Blackened Chicken image

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

1 tablespoon paprika
4 teaspoons sugar, divided
1-1/2 teaspoons salt, divided
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon lemon-pepper seasoning
1 teaspoon cayenne pepper
1-1/2 to 2 teaspoons pepper, divided
4 boneless skinless chicken breast halves (4 ounces each)
1-1/3 cups mayonnaise
2 tablespoons water
2 tablespoons cider vinegar

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



Blackened Chicken image

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

½ teaspoon paprika
⅛ teaspoon salt
¼ teaspoon cayenne pepper
¼ teaspoon ground cumin
¼ teaspoon dried thyme
⅛ teaspoon ground white pepper
⅛ teaspoon onion powder
2 skinless, boneless chicken breast halves

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 BONELESS CHICKEN BREASTS



Blackened Boneless Chicken Breasts image

Make and share this Blackened Boneless Chicken Breasts recipe from Food.com.

Provided by FlowrBx

Categories     Chicken Breast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

1 teaspoon ground black pepper
1 teaspoon ground cayenne pepper
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon salt
2 teaspoons paprika
4 boneless skinless chicken breasts (about 1 1/4 lbs)
2 teaspoons vegetable oil
1/2 cup sour cream
1 tablespoon chopped fresh cilantro
salt and pepper

Steps:

  • Mix all dry spices in a medium bowl, large enough to also use to coat the chicken.
  • Dip both sides of the chicken breasts in the mixture of spices, coating well.
  • Heat the vegetable oil in a medium skillet over high heat. Once hot, gently place the chicken breasts in hot oil and cook for about two minutes.
  • Once well blackened (yes, they will be a little black but don't worry), turn the breasts over and continue cooking for another 2 minutes or until chicken is thoroughly cooked. Remove chicken from pan.
  • To serve, cut chicken breasts into 3/4-inch slices on an angle and fan out on plate.
  • For a quick and easy topping, mix sour cream, cilantro, salt and pepper together in a small bowl with a whisk and top each serving with a spoonful.
  • Note: Like beef, chicken should rest for a few minutes before cutting or serving. This allows the juices to redistribute and the meat to relax and become more tender.

Nutrition Facts : Calories 221.4, Fat 10.1, SaturatedFat 4.5, Cholesterol 81.1, Sodium 680.9, Carbohydrate 3.3, Fiber 0.9, Sugar 0.4, Protein 28.6

GRILL "BLACKENED VOODOO" CHICKEN



Grill

Make and share this Grill "blackened Voodoo" Chicken recipe from Food.com.

Provided by tshull777

Categories     Chicken

Time 1h50m

Yield 8-10 serving(s)

Number Of Ingredients 16

4 lbs chicken wings, sections
1 cup Italian dressing
1/4 cup cajun seasoning (recipe follows)
1/3 cup butter
1/4 cup sweet and sour sauce
1/4 cup sweet smoked paprika
3 tablespoons kosher salt
2 tablespoons fresh coarse ground black pepper
1 1/2 tablespoons dried sweet basil leaves
1 1/2 tablespoons file powder
1 1/2 tablespoons garlic powder
1 tablespoon onion powder
1 tablespoon dried oregano
1 tablespoon cayenne pepper
1 tablespoon white pepper
1 tablespoon dried thyme

Steps:

  • 1. Marinate chicken wings in Italian dressing for at least 2 hours but up to 8 hours.
  • 2. Remove the chicken from the marinade and shake off the excess. Sprinkle with the Cajun dynamite dust to evenly coat each wing. Allow to sit till dust appears "wet".
  • 3. Preheat grill set up for indirect medium heat (300 degrees). Add apple wood chips soaked in water for 1 hour to create smoke. Arrange Chicken wings over drip pan and smoke for 40 minutes.
  • 4. In aluminum foil pan over direct heat, melt butter, coat wings with butter. Cook chicken over direct heat 10 minutes. Just before serving, dip wings in sweet & sour sauce and cook 10 more minutes to "set" (to stick the sauce to them).
  • 5. You may have to move the chicken wings around if you have hot spots in your grill, when grilling direct, just leave over coals long enough to char "Blacken" them with a bit of char. Do not burn. You are looking for a nice mahogany color. These wings are a little on the hot side, but my family tears them up!

Nutrition Facts : Calories 693.8, Fat 53, SaturatedFat 16.5, Cholesterol 195.2, Sodium 3178.3, Carbohydrate 11, Fiber 2.9, Sugar 3.8, Protein 43.3

GRILLED BLACKENED CHICKEN



Grilled Blackened Chicken image

Number Of Ingredients 11

4 boneless chicken breast
1 olive oil
2 teaspoons paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon thyme
1/2 teaspoon black pepper
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon chili powder

Steps:

  • Pull chicken breast from fridge 30 minutes prior to grilling to bring to room temperature.
  • Combine all seasoning and whisk; set aside.
  • Trim any excess fat from chicken and then rub evenly with olive oil. Sprinkle seasoning/rub evenly over chicken; rub to cover entire pieces.
  • Heat grill over medium/high heat until literally smoking. You want to hear the meat sizzle once it hits the grill.
  • Place breast on grill, cover and cook about 3 to 4 minutes on each side. Turn heat off and remove grill from heat. Leave meat in pan (covered) for abour 2 minutes and then remove to plate; cover with foil and let rest for 10 minutes before serving.

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