4 skinless boneless chicken breasts
2 tablespoons Smart Balance or other acceptable margarine
For the Spice Mix:
2 tablespoons cayenne pepper
1 tablespoon paprika
1 tablespoon black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon chili powder
1/8 teaspoon dried thyme
1/8 teaspoon dry mustard
To prepare spice mix, on a sheet of waxed paper, combine all spice ingredients and mix well.
Heat a large cast-iron skillet or other large heavy skillet over medium-high heat until very hot, about 8 minutes.
Meanwhile, brush chicken with butter. Dredge chicken in spice mixture, patting firmly to adhere.
Place chicken in prepared skillet and cook, turning once, until coating is blackened and chicken is no longer pink, about 10 minutes. Place chicken on a serving platter. Serve immediately.
Serves 4
{ 3 comments… read them below or add one }
I love blackened fish and chicken, but this was WAY too spicy. I was a little suspicious about the TWO TABLESPOONS of cayenne, but I went with it–big mistake. LOL!!!
I recommend 1/2 – 1 TEASPOONS of the cayenne as an adjustment, unless you’re used to eating raw habaneros or something similarly hot.
This chicken TASTED great–but in spite of the fact that we love spicy foods, it was more than we could handle heat-wise.
I think whoever wrote this recipes was either crazy or the amounts are mixed up. I followed it exactly and it was way too hot to eat. Next time I will change the cayenne to 1/2 teaspoon and do the chili powder at 2 tablespoons. Overall, very disappointing.
I too questioned the measurements but used them despite my suspicions. My hubby loves spicy (HOT!) foods so I wanted to try it. Huge mistake! Way too hot even for him. Will try it again using 2 tsp cayenne as opposed to 2 Tbsp. Still plan on keeping the fire extinguisher close by just in case = )