Spicy Blackened Chicken
Hey everyone! Sorry I haven't posted in a few days, but sometimes life happens and cooking doesn't. I hate when I don't have time to cook or feel rushed when I do, so that is why I am sharing my spicy blackened chicken recipe. It is so easy, so quick, and SO tasty! It is full of flavor with a nice little kick.
Growing up I hated spicy food, like seriously honey barbecue sauce on wings was pushing it. Then I met my wonderful fiancé, who absolutely LOVES all things spicy and to say he rubbed off on me a bit is an understatement. I am a spice queen now!
Almost every time I cook meat, I marinade it for hours, and sometimes even overnight. This recipe requires none of that. Prep time is seriously less than 10 minutes. I am not going to lie and act like I time myself when I cook. I see a lot of other bloggers giving you prep time (which is super nice), but I have the attention span of a gnat and am almost always doing something else while I prep, sooooo I will probably never give you an accurate prep time. But, for real this recipes is super quick!
All you need is a bowl or cup, plate, and frying pan. Pretty simple clean up too (hallelujah).
Make sure to cover as much of the chicken as you can with the spices! Just so every bite tastes nice and flavorful.
I like to cook this chicken on medium heat for about 90% of the cook time and then for the last 10%, turn it a bit higher to get that nice blackening.
Look at that crispy outside, yum!!!
Optional: A drizzle of honey on top for a little sweetness.
**Serves 2-3
Ingredients:
2 chicken breasts
1 Tbs. chili powder
2 tsp. garlic powder
1 tsp. cumin
1 tsp. paprika
1/2 tsp. onion powder
1/2 tsp. (or more!) cayenne pepper
1 1/2 tsp. salt
1 tsp. pepper
1 Tbs. olive oil
Directions:
Mix all spices together (minus olive oil) in bowl.
Pound chicken to even thickness, try to get about an inch thick.
Coat chicken with olive oil, using just 1/2 Tbs. Use the other half to coat the bottom of the frying pan. Turn on heat to medium to get the pan hot.
Pat the dry rub all over the chicken, front and back. Try to cover every spot of the chicken with the spices.
Cook for about 5 minutes each side. Then turn the heat to medium-high and cook for an additional minute on each side to get that nice, crisp blackness. Remove from heat.
Optional: drizzle a little honey on top, to get a little sweetness to compliment the spice.
Enjoy!