Blackened Chicken

March 15, 2009 · 11 comments

in chicken/poultry,dairy-free,healthy,quick and easy

It was pretty obvious to me that our smoke detector batteries had died as I was making this chicken.  My kitchen was full of smoke and not a peep from the detector. Thankfully, this doesn’t need to cook for terribly long so  you only need to damage your lungs just a little bit while making this chicken. :) Be sure to turn on your fan (mine pretty much sucks, which didn’t help the situation) and crack some windows if possible, to help air out the kitchen.

I really love the flavor of blackened chicken. It’s just a little spicy, a little smoky. I tend to gravitate toward it in place of plain grilled chicken if I’m getting a salad or pasta dish at a restaurant. The nice thing is, it’s still healthy and flavorful, while being something just a little different than your standard cooked chicken breast.

The secret to blackened chicken is a cast iron skillet. The original recipe calls for this to be finished off in the oven, but I don’t see the point (well, except for less smoke inhalation, I suppose).  On the stovetop, the chicken is cooked to perfection in no time.  This is a flavorful, healthy recipe and a great thing to make when you want something simple and light with minimal work. We had this with some brown rice mixed with lime juice and parsley and some roasted green beans/bell pepper strips.

 

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