Blackened Baked Chicken Recipes

BLACKENED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Heat a cast iron skillet over high heat for 5 minutes until it is smoking hot.
• Mix together the paprika, salt, cayenne, cumin, thyme, white pepper, and onion powder. Oil the chicken breasts with cooking spray on both sides, then coat the chicken breasts evenly with the spice mixture.
• Place the chicken in the hot pan, and cook for 1 minute. Turn, and cook 1 minute on other side. Place the breasts on the prepared baking sheet.
• Bake in the preheated oven until no longer pink in the center and the juices run clear, about 5 minutes.

BLACKENED CHICKEN

Steps:

• In a small bowl, combine the paprika, 1 teaspoon sugar, 1 teaspoon salt, garlic powder, thyme, lemon-pepper, cayenne and 1/2 to 1 teaspoon pepper; sprinkle over both sides of chicken. Set aside. , In another bowl, combine the mayonnaise, water, vinegar and remaining sugar, salt and pepper; cover and refrigerate 1 cup for serving. Save remaining sauce for basting., Grill chicken, covered, over indirect medium heat for 4-6 minutes on each side or until a thermometer reads 170°, basting frequently with remaining sauce. Serve with reserved sauce.

BLACKENED BAKED CHICKEN

Steps:

• Set chicken, Cajun spices, water and corn starch aside.
• Mix all other ingredients together in an 8x8 glass baking dish. Stir well.
• In a small bowl stir together water and corn starch. Add to marinade and mix well.
• Coat chicken with Cajun spices then place in marinade and cover tightly with foil.
• Marinate for 30-60 minutes in the refrigerator.
• Bake, covered, at 350F for 50 minutes or until there is no pink in the center of the chicken breasts.

THE EASIEST BLACKENED CHICKEN

Steps:

• In a large skillet combine the Worcestershire sauce and ground black pepper. Add the chicken and simmer over medium heat until the sauce begins to boil. Reduce heat to low and let simmer for 15 to 20 minutes. Turn chicken occasionally, spooning sauce over it. The sauce will thicken. Let cool and serve.

BLACKENED CHICKEN STRIPS

Steps:

• Mix dry ranch dressing, chili powder, cayenne, and black pepper in a small bowl. Coat chicken tenders with dry rub mix.
• Heat oil in a cast iron skillet over medium heat. Place chicken tenders into the hot oil. Cook over medium heat without moving to blacken skin, about 4 minutes. Turn chicken and cook until chicken is no longer pink in the center and the juices run clear, about 2 more minutes.

SHEET PAN BLACKENED CHICKEN STRIPS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a 12x18-inch sheet pan with aluminum foil. Using your fingertips, spread 1 teaspoon olive oil on the aluminum foil-lined pan, and set aside.
• Combine chili powder, paprika, smoked paprika, cumin, coriander, oregano, garlic powder, salt, pepper, and cayenne in a small bowl, stirring to evenly combine ingredients.
• Pat chicken tenders dry with paper towels. Lightly brush 1 teaspoon olive oil over the tenders and sprinkle with 1/2 of the spice mixture. Place tenders, seasoned side down, in a single layer on the prepared sheet pan.
• Brush the tops of the tenders with remaining 1 teaspoon olive oil and sprinkle remaining spice mixture over everything.
• Bake in the preheated oven for 8 minutes. Carefully turn tenders, raise the oven rack to the broil position, turn on the broiler, and broil until chicken tenders are cooked through and begin to take on a bit of char, about 3 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).