Blackened Chicken

Just hitting the smoking hot cast iron skillet, the sound of the sizzle is music to my ears and the smell is.... well, amazing. Get the cast iron skillet hot. When it gets hot drizzle, the EVOO and butter in the pan. To make the lines I used the lid to one of my dutch ovens. Cook about 3-4 minutes on each side. *See note below on temps.

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The first flip reveals a nicely charred, caramelized crust.

One more flip and they are done, ready to let rest. Once rested, slice into thin strips and toss with your salad, pasta or eat it alone! I also top with a few dabbles of butter to melt on the top at the end. Mmmm, salty, crusty chicken.

Blackened Chicken

2 to 4 Chicken Breasts
1 Stick Butter, Melted (yup) for seasoning your pan)
2 Tablespoon Smoked Paprika
1 Tablespoon chili Powder
1 Tbsp. Sea Salt
2 Tsp. Black Pepper
1 Tsp. Dried Cayenne
2 Tsp. Garlic Powder
1 Tsp. Sugar
2 Tsp. Onion Powder


Mix all of these spices in a small bowl. This makes enough to season 2-3 chicken breasts. I like it on really thick so it makes a nice crust. You may use enough to season 1 breast and save the rest in an airtight container or make up a few for the week. They are great sliced and tossed on your salad, blackened chicken pasta or a grilled panini.

Seriously, take advantage of this grilling weather and cook this outside. I use our outdoor camp stove for this because it gets the cast iron HOT. Also, it's really smokey, so if you don't want your smoke detectors possibly going off while cooking then keep it outside.

Yes, you really should use that much butter. It makes it taste really good. However, you may substitute with a little EVOO. But please use some butter and live life on the edge.

Throw the slightly pounded out chicken in a Ziplock, season with the mix and marinate for 30 minutes (not necessary to wait, you may grill right away if you cannot wait) or throw in the fridge and cast iron it when your ready. 

**Oh, and please don't overcook your chicken breast. They can be really juicy if done properly. Test with a thermometer.  I pull mine off the skillet for my family at about 162-ish degrees, (depending on the thickness of the breast) and then let it rest a bit, say 5 minutes. 

165 degrees is the Government's recommended internal temp for cooked poultry. But don't forget, when you take it of the grill it keeps on cooking which is why you often get dry chicken.