SANDRA'S OUTDOOR BLACKENED-SEASONED GRILLED CHICKEN

The blackened-seasoned chicken
is a wonderful way to assure
that your poultry is flavored
and grilled to moist perfection...

Servings: (4)
Prep: 15 mins. |
Grill: 20 to 30 mins.,
depending on size of chicken breasts

Posted by Sandra

INGREDIENTS
4 chicken breasts, 6 to 8 ozs. ea. with skin and bones removed (see tips for other options)
2 lemons, cut into wedges
3/4 lb. butter, melted
Cooking spray

***Blackened Seasoning
1 tablespoon paprika
1 teaspoons black pepper
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 teaspoon kosher salt

METHOD

Preheat your BBQ grill to medium-high heat, (we use a charcoal).

Meanwhile, in a small saucepan melt the butter, and set aside.

In a shallow dish, thoroughly mix the blackening spices.

Place a medium-size cast iron skillet on the grill to heat it so it is very hot; cover grill.

Meanwhile, dip the chicken breasts into the melted butter, and generously press the chicken breasts into the blackening seasoning on each side. Be sure to press the spices into the chicken so most adheres during searing process. Spray both sides of chicken breasts with oil.

Place the chicken breasts on the hot skillet, and grill for 10 to 15 minutes (depending upon their size), and then turn the breasts over and grill for 10 to 15 minutes longer on the other side (internal temperature should read 165 to 170 degrees). Remove chicken to a plate, and tent for 5 minutes for juices to redistribute. Serve immediately with lemon wedges. - Enjoy!

I like to serve blackened chicken over caesar salad as an entree:
-- (see recipe by clicking here: Caesar Salad with Fresh Croutons)

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Tips:

--Grill time/temperatures for alternatives are: Fresh Salmon and Halibut (same as recipe above, except cook for 4 minutes on first side, and 3 to 4 minutes on other side = internal temperature should read 145 degrees; and Fresh Tuna steaks for 3 minutes per side (as they should be served medium rare).

--Also, I prefer to cook “blackened” recipes outdoors because you have to cook the fish/poultry at such a high heat that it tends to set off indoor smoke alarms even with good internal ventilation.