06 May, 2013

No-Fuss Blackened Chicken

I made some most delicious blackened chicken.  

I also made cat shaped polenta.  But that's not really relevant.
This is super easy and pretty fast.  Just rub the seasoning on, and bake. The longer you leave the rub on, the more the flavors will permeate the chicken.  Rub it on the night before for big flavor.

I didn't plan ahead for that myself, just rubbed it on and threw it in the oven. 

It was finger-lickin good.  Just a bit spicy, but not too hot.  You can adjust the heat by adjusting the cayenne.  The chicken was so moist, the skin nice and crispy. Just simple, healthy, and delicious!
For summertime this would be awesome grilled! It would make a great addition to a BBQ or picnic. :)

Blackened Chicken
Serves 2

1 lb chicken parts, skin on (I used drumsticks and thighs)
1 tbsp extra virgin olive oil

Blackened Seasoning:
1 tbsp paprika
1 tbsp fresh thyme, chopped (or 1 tsp dried thyme) 
1 tbsp fresh oregano, chopped (or 1 tsp dried oregano)
1 1/2 tsp garlic powder
1 tsp onion powder
1/2 tsp cayenne pepper (adjust to taste)
2 tsp black pepper
2 tsp salt

Mix all the spices together to make the blackened seasoning.  Rub on the chicken.  Place in fridge to marinate, if desired.

Preheat oven to 375 degrees. Drizzle the chicken with the olive oil, and place skin side down on baking sheet. Bake 15 minutes. Flip the chicken over, and bake another 15 minutes, or until chicken is no longer pink and a thermometer inserted into the thickest part registers 165 degrees Fahrenheit.

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