Blackened Chicken
- Chicken Breasts1-21 lb/450 g
- Salta sprinkle
- Smoked Paprika5 ga spoonful
- Onion Powder5 ga spoonful
- Cayenne Pepper3 g1/2 spoonful
- Dried thymea sprinkle
Step 1: Prep the chicken
First, thin out the chicken breast (s) with a knife so it cooks more evenly and quickly. You can either butterfly it into one thinner piece, or slice it horizontally into two thinner pieces.
Once thinned out, add a sprinkle of salt to both sides of each piece (optionally you can let this rest in the fridge overnight to ).
Mix together all of the remaining spices in a small bowl. Now you are ready to black the chicken: liberally sprinkle the spice mix over all sides of the chicken. Don’t hold back here — you want full coverage on the meat.
Step 1: Prep the chicken
Blackened Chicken
- Chicken Breasts1-21 lb/450 g
- Salta sprinkle
- Smoked Paprika5 ga spoonful
- Onion Powder5 ga spoonful
- Cayenne Pepper3 g1/2 spoonful
- Dried thymea sprinkle
First, thin out the chicken breast (s) with a knife so it cooks more evenly and quickly. You can either butterfly it into one thinner piece, or slice it horizontally into two thinner pieces.
Once thinned out, add a sprinkle of salt to both sides of each piece (optionally you can let this rest in the fridge overnight to ).
Mix together all of the remaining spices in a small bowl. Now you are ready to black the chicken: liberally sprinkle the spice mix over all sides of the chicken. Don’t hold back here — you want full coverage on the meat.