- 2 teaspoons ground paprika
- 4 teaspoons dried leaf thyme
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 tablespoon granulated sugar
- 2 teaspoons salt
- 2 teaspoons black pepper
- 1 teaspoon ground cayenne pepper, or to your taste
- 1 teaspoon dried leaf oregano
- 3/4 teaspoon ground cumin
- 1/2 teaspoon ground nutmeg
This seasoning makes wonderful chicken - we made sandwiches, but it would also be excellent cut up on a salad. :D And fried fish is great with it too. If you omit the sugar it's great for roasting veggies too - especially potatoes.
To make blackened chicken:
- Coat chicken breasts well in the blackened seasoning - you can see in the photos how much should go on. They should be nice and orange!
- Heat a pan (I prefer stainless for this, nonstick just doesn't give as good of a crust!) over medium heat - I was going at 5 on my gas range - with a thin layer of oil in it. Make sure you have enough oil that the bottom of the pan is coated, or it could cause sticking problems!
- Once the oil is nice and hot and shimmery, put in your chicken breasts. Don't crowd them or they won't get blackened!
- You'll need to leave the breasts alone for 7-8 minutes and then flip. Do not flip until they release themselves from the pan - that's how you know that side is nice and crispy. If you force them, you'll pull off the beautiful crust.
- Flip and cook for another 8 minutes on the other side.
- Turn down the heat a bit and keep flipping every now and then until they're cooked through. If you're using huge breasts, it could take 20-25 minutes. I used a probe thermometer to check - they need to be at 165 F.
- Let them rest for a few minutes and then eat!
If you'd like to do it a nicer, not so messy way, blacken the chicken over a higher heat and finish in a 350 F oven. Or start in the oven and then blacken them. Regardless of how you cook them, they are delicious.