Grilled / Blackened Chicken
Jim's recipe
To make blackened chicken, you need to coat it with cajun spices,
and sear it on an extremely hot surface, like an iron pan that's
been on ``high'' for a while. The problem
with this approach is that unless your ventilation is supreme, you're
going to create quite a bit of smoke -- what we call ``poison gas''
(hot pepper-filled smoke).
What I do instead is go for the grilled approach. Ventilation is
free, and you don't have to clean the iron pan. The marinade makes the
inside taste as good as the outside.
Ingredients
- Boneless chicken breasts
- ``Wicker's Barbecue Marinade and Baste''
- Blackening spices
Directions
Marinade the chicken in the Wicker's for at least an hour. Fire up
your grill. Before putting the chicken on the grill, coat them with the
spices. You can baste with Wicker's and then add more spice if it washes
off.
Comments
- Our local supermarket has Wicker's. You can order it yourself at
the following address: Wicker Food Products, Inc, Hornersville, MO 63855.
1-800-847-0032.
- For the blackening spices, I use a mixture they probably sell everywhere:
``Konriko Brand Creole Seasoning'' (Conrad Rice Mill, 307 Ann St, New Iberia,
LA 70560).
Jim Plank
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