Blackened Chicken
preparation: 30 min.
Ingredients for 4 servings:
2 skinless, boneless whole chicken breasts
6 tbsp unsalted butter
Marc’s Blackened Spice Rub
Utensils:
stainless steel pan or barbecue grill, sauce pan, plate
Directions:
Melt
the
butter
in
a
sauce
pan.
Use
1
½
tablespoons
of
Marc’s
Blackened
Spice
Rub
per
½
lb
of
meat
and
put
on
a
plate.
Rinse
the
chicken
breasts
under
cold
water
and pat dry with paper towel.
Pull
the
chicken
breasts
through
the
melted
butter
and
dredge
in
the
spice
blend
until
fully
covered.
Preheat
a
stainless
steel
pan
or
a
barbecue
grill.
Sear
the
chicken
in the pan or grill on the bbq until done and showing the characteristic brown-black color of the crust. Serve immediately.
Side Dishes:
sweet potato, salad
Blackened Chicken Salad
preparation: 30 min.
Ingredients for 4 servings:
2 skinless, boneless whole chicken breasts
6 tbsp unsalted butter
Marc’s Blackened Spice Rub
6 oz mayonnaise
2 oz dijon mustard
2 carrots
1 red onion
5 green onions
Utensils:
stainless steel pan or barbecue grill, sauce pan, plate, bowl
Directions:
Melt
the
butter
in
a
sauce
pan.
Use
1
½
tablespoons
of
Marc’s
Blackened
Spice
Rub
per
½
lb
of
meat
and
put
on
a
plate.
Rinse
the
chicken
breasts
under
cold
water
and pat dry with paper towel.
Pull
the
chicken
breasts
through
the
melted
butter
and
dredge
in
the
spice
blend
until
fully
covered.
Preheat
a
stainless
steel
pan
or
a
barbecue
grill.
Sear
the
chicken
in the pan until done and showing the characteristic brown-black color of the crust.
Let
the
meat
cool
down
and
shred.
Peel
the
carrots
and
onion,
shred
the
carrots
chop
the
onion.
Cut
the
green
onions
into
fine
roulettes.
Combine
the
mayonnaise
with mustard, carrots, onion, green onion and chicken. Season with salt and pepper and serve as a salad or wrapped in flatbread.
Side Dishes:
flat bread, pita bread
Blackened Spice Rub
Blackening
is
a
technique
to
prepare
fish,
poultry
and
other
foods,
associated
with
Cajun
Cuisine.
The
food
is
dipped
in
melted
butter,
sprinkled
with
a
spice
rub
consisting
of
spices
and
herbs
and
cooked
in
a
very
hot
cast-iron
skillet.
The
characteristic
brown-black
color
of
the
crust
results
from
a
combination
of
browned
milk
solids from the butter and charred spices.
