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Wednesday, June 4, 2008

Blackened Chicken

I made this last summer and to my surprise Kellen remembered it enough to request it again this summer. I love this recipe because it is quick, easy, delicious, and most of the ingredients are ones you have on hand. It is spicy so tone down the cayenne if you want less heat. I made it last night as a Blackened Chicken Cesar Salad and it was delicious!

Prep Time: 10 minutes

Ready in 30 minutes or less

Yield: 4 servings

1 Tbsp. paprika
4 tsp. sugar, divided
1 1/2 tsp. salt, divided
1 tsp. garlic powder
1 tsp. thyme
1 tsp. lemon pepper
1 tsp. cayenne
1 1/2 to 2 tsp. pepper, divided
4 boneless skinless chicken breast halves
1 1/3 cup mayonnaise
2 Tbsp. water
2 Tbsp. cider vinegar

In a small bowl, combine paprika, 1 tsp. sugar, 1 tsp salt, garlic powder, thyme, lemon pepper, cayenne, and 1/2 to 1 tsp. pepper; sprinkle over both sides of chicken. (I do this in a bag and shake the chicken in the seasonings.) Set aside. In another bowl, combine mayonnaise, water, vinegar, and remaining sugar, salt and pepper; cover and chill 3/4 cup for serving. Save remaining sauce for basting.
Grill chicken, covered, over indirect medium heat for 4-6 minutes on each side or until juices run clear, basting frequently with sauce. Serve with reserved sauce for dipping.

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