Blackened Chicken

Disclaimer: we are not responsible for any sudden urges for blackened chicken, fish, or any other protein caused by the reading of this recipe.

Blackened chicken is nothing more than a spicy dry rub that infuses tons of flavor into bland chicken. The chicken is then cooked over very high heat resulting in a blackened outer crust and a moist tender inside. We ask that you read that again... There are some key words above that often get over looked, such as outer crust and moist tender inside. So let's talk about a technique that often trips people up.

What does it mean to blacken chicken? Blackened food is coated in some kind of fat (such as butter or oil), then coated in a mixture of spices and cooked in a cast-iron skillet until the coating becomes very dark, almost black. However, this technique can be used on any protein, cooking times, and temps will depend on the protein used.

Is blackened food burnt? NO!!!!, and we actually want to make sure we don't burn the chicken. The dark color comes from the spices becoming charred, not from the chicken itself being burnt. Don't try to pass off your burnt bird as "blackened," this sad fact happens everyday.

What is a blackened seasoning made of? It's a mix of various Cajun-style spices, such as paprika, dried thyme, garlic powder, onion powder, and cayenne pepper.

COOK TIME: 10 MINS

TOTAL TIME: 20 MINS

SERVINGS: 4

INGREDIENTS:

• 4 boneless skinless chicken breasts (8 oz each)

• 5 ¼ tablespoons Smoked Bros Blackening Seasoning (CLOAK & DAGGER).

• 8 tablespoons butter (salted or unsalted) or olive oil (see notes below).

Cloak & Dagger

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INSTRUCTIONS:

• Preheat the oven, smoker, or grill to 400°F.

• Make sure your chicken is completely thawed.

• Trim any excess fat off the chicken breast and pat dry.

• Melt 4 tablespoons of the butter in a small saucepan on very low heat or in the microwave, at 10 second intervals. Once melted, blend the spice and butter together to make a paste.

• Coat the chicken breasts with melted butter and the spice mixture. ensure the chicken is fully coated. (Butter is preferred here, due to the cast iron skillet which makes it easier to remove and helps fish and other layered proteins stay intact.)

• Heat up a cast iron skillet over high heat until it is SMOKING HOT with 4 tablespoons of butter. (don't let the pan get bone dry and you don't want it too much butter to wash the seasoning from the chicken. Be careful not to start a grease fire.

• Place the chicken in the skillet and let it cook until a nice black crust has formed. (Depending on heat of skillet, 2-4 minutes)

• Flip and repeat on opposite side. Be careful not to pull/rip your char from the chicken breast.

* TECHNICAL NOTE: If your chicken breasts are larger than 8 oz each, they will need more time in the oven - around 15 minutes. In this case, loosely cover the pan with foil to prevent their tops from burning.

• You can continue to cook the chicken in the pan until done (risking that dry burnt chicken, especially if you're learning) or We recommend placing the chicken carefully in the oven, grill, or smoker until meat thermometer reaches 165°F.

• Let the chicken rest for 5 minutes before serving, this helps to keep it nice and juicy.

About Us:

Smoked Bros is a Special Forces Veteran-owned spices & seasoning company serving craft flavors to people who love the All-America past time of cooking and BBQ. We develop our kinetic flavor profiles with the same surgical precision as our military missions, defending the greatest country on the planet.

At Smoked Bros, we use the highest quality ingredients that are ethically sourced from around the globe and deliver them to your front door. The quality of our craft seasonings at our price point is unmatched.

Here at Smoked Bros, we are committed to delivering the highest quality ingredients that are ethically sourced from around the globe. With every purchase, we give back to America’s warfighters, first responders, and underserved communities.