Oh So Good Blackened Chicken

Oh So Good Blackened Chicken

This chicken is spicy, bold, and juicy. The first time I made it I tried to cut the heat by pairing it with an iceberg salad with mango and mini bocconcini with a simple oil and vinegar dressing. The second time, in the pictures taken, I served it with fresh fruit and pasta fried in butter, garlic, and onions.

Even though it is spicy and warm, this dish still seems very summery to me.

The recipe is adapted from allrecipes.com.

Blackened Chicken

Serves 4

2 tsp. paprika
1/2 tsp. salt
1/2 tsp. ground pepper
1 tsp. cayenne pepper
1 tsp. cumin
1 tsp. thyme
1/2 tsp. onion powder
1/2 tsp. garlic powder
3 tbsp. canola oil
4 boneless/skinless chicken breasts

1. Mix all of the spices together.

2. Heat your cast iron skillet until hot hot hot and preheat your oven to 350 degrees.

3. Rub the oil on the chicken, and then coat in the spices.

4. Put the chicken breasts in the hot hot hot, dry skillet.

5. Cook for 2 minutes on each side until blackened.

6. Put the chicken on a baking tray and put in the oven until cooked through, about 5 minutes (you know, until its not pink inside…)

Now eat it, and immediately regret not mixing 4 times the spices so you can make it easier in the future.