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Blackened Chicken Recipe

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This spicy standout from Stephanie Kenney packs a one-two punch of flavor. The grilled chicken is basted with a peppery white sauce. "Plus there's plenty of extra sauce left over for dipping," writes the Falkville, Alabama reader.

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Blackened Chicken Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

10 15 25

Ingredients

1 tablespoon paprika
4 teaspoons sugar, divided
1-1/2 teaspoons salt, divided
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon lemon-pepper seasoning
1 teaspoon cayenne pepper
1-1/2 to 2 teaspoons pepper, divided
4 boneless skinless chicken breast halves (4 ounces each)
1-1/3 cups mayonnaise
2 tablespoons water
2 tablespoons cider vinegar

Directions

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. Yield: 4 servings.

Nutritional Facts 1 serving (1 each) equals 704 calories, 62 g fat (9 g saturated fat), 100 mg cholesterol, 1,465 mg sodium, 7 g carbohydrate, 1 g fiber, 27 g protein.

Originally published as Blackened Chicken in Quick Cooking July/August 2004, p37

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Blackened Chicken

Blackened Chicken

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Reviewed on May. 03, 2012 by queen_to_e5

I made a large batch of the spices and keep it in the cupboard, so it's easier to make often. However, I don't baste the chicken during cooking. I simply use the sauce as a dipping sauce.

Reviewed on Apr. 15, 2012 by regansma

We LOVE, LOVE, LOVEthis recipe and always make it.

Reviewed on Apr. 02, 2012 by Cricket115

I would put this on a weekly menu rotation for my new family. :) Jim loved it.