This is a tried-and-true blackened chicken recipe. I used the propane eye that is part of my propane grill, but any gas or outside fire heat source will work well. This recipe is for 2 chicken breasts. You can expand the recipe for a larger number of people. This recipe will also work for pork chops or fish. The key is getting the black iron skillet very hot.

You’ll need:

– 2 skinless chicken breasts
– 1/4 Stick Melted unsalted butter

Blackened Seasoning Mix:

– 1 Tbl Salt
– 1 Tsp Onion powder
– 1 Tbl Garlic powder
– 1 Tsp Ground Cumin
– 1 Tsp Ground Black Pepper
– 1 Tsp Ground cayenne pepper
– 1 Tsp White Pepper
– 1/2 Tsp Sweet Paprika
– 1/4 Tsp Coriander

– Recipe calls for 2 skinless boned chicken breasts, about 1/2 to 3/4 inch thick.
– Pound each breast fillet to 1/2 to 2/3 inch thick with meat tenderizing hammer.

IMPORTANT NOTE: Cook these outdoors. The smoke when cooking will set your smoke alarm off and fill the house with the spicy scent.

Directions:

1. Thoroughly combine the seasoning mix ingredients in a bowl or shaker jar/bottle.
2. Heat a large cast-iron skillet over very high heat until it is extremely hot and just short of the point at which you see white ash or a white spot forming in the skillet bottom, about 5-8 minutes. (the time will vary according to the intensity of the heat source)
3. Just before cooking each piece of chicken, baste one side with the melted butter, then coat the side evenly with the seasoning mix, then patting the spices onto the fillet with your hands. Then baste and sprinkle the other side. Do this for both fillets.
4. Immediately place the fillets skinned side down in the hot skillet, making sure that the meat is lying flat.
5. Cook uncovered over the same high heat until the underside forms a crust, about 5-7 minutes. (The time will vary according to the thickness of the fillets and the heat of the skillet or fire; just keep a close eye on it)
6. Turn the fillets over and baste more of the melted butter on top of each. Cook just until meat is cooked through, about 3-4 minutes more – again, depending on the temperature of your heat source.
7. Serve the chicken fillets crustier side up while piping hot.