Grilled Blackened Chicken

 

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by NICHOLAS AMMATURO on September 8th, 2015

Leave it to Martha Stewart to come up with the easiest, quickest, most delicious blackened chicken. There is a God, her name is Martha. One day I hope to be sharing a meal, a joint, or a cell with her. GOALS.

The recipe called for bone-in, skin on chicken breasts, but here I am on Labor Day @ the Grocery Store. Who shops on Labor Day? I do..and like 1,000 other people @ Stop & Shop. What a mess. Do you also judge people at the grocery store by what’s in their cart? I can’t help it. I am curious what other people are eating. It’s mostly sh*t. Lots of crap in baskets…frozen pizzas, cat food. I want to invite some of these people over and show them they can eat fresh and it can be affordable. I am scrolling through my iphone now because I remember one day, someone had like 100 frozen dinners in their cart…100…I am not sure if they would survive that long…good luck.

OK, so Labor Day…no chicken I needed, so I used a whole cut up chicken. I bought it cut up…which is a HUGE waste of money. You can just hand the butcher a whole chicken and they will cut it up for you, but I had to get out of that place, so I grabbed one and ran. I actually really liked the legs and wings, since they had more spice rub based on service area. When I do this again, I plan to add a whole package of legs.

I recommend serving this with: Avocado Basil Crema

Blackened Chicken

 

Ingredients

  • 2 Tablespoons Olive Oil
  • 2 teaspoons Paprika
  • 3 teaspoons kosher salt
  • 1 teaspoon cayenne pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 2 garlic cloves, minced
  • 4lb Whole chicken, cut into smaller pieces
    • Can also use bone in breast, or just drumsticks

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Set up a grill for indirect cooking over medium-high. Clean and lightly oil hot grill. In a bowl, combine paprika, ground pepper, salt, cayenne, oregano, thyme, garlic, and oil; rub on chicken, like really rub

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Grill chicken, skin side down, directly over heat source until skin is browned, about 4 minutes. Flip chicken; move to cooler side of grill. Cover grill and cook chicken until cooked through, 35 to 40 minutes. Transfer to a platter and tent with foil. Let chicken rest 10 minutes.

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