Here's a cajun blackened chicken recipe built for an outdoor flat top griddle. Bold spice crust that chars hard against hot rolled steel, juicy interior, and a smoky heat that makes this the chicken recipe worth making on repeat.
Cajun Blackened Chicken
|HALO
Cajun Blackened Chicken
HALO
4 people
10 minutes
15 minutes
331
American
Main
Here's the cajun blackened chicken recipe for an outdoor flat top griddle. Bold spice crust, juicy interior, lemon butter finish. The chicken recipe worth making on repeat.
Ingredients
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4 boneless skinless chicken breasts or 8 boneless skinless chicken thighs
2 tablespoons neutral oil
Flaky sea salt
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2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon coarse black pepper
½ teaspoon cayenne pepper
½ teaspoon fine salt
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3 tablespoons unsalted butter
Juice of 1 lemon
Small handful fresh flat leaf parsley, roughly chopped
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Lemon wedges
Steamed rice or charred corn
Directions
If using chicken breasts, butterfly each one. Slice horizontally through the thickest part until it opens flat like a book. This creates an even thickness across the whole piece which is critical for flat top cooking. Uneven thickness means the thin end overcooks before the thick end is done. Thighs don't need butterflying, they're naturally more even and more forgiving.
Combine all blackening spice ingredients in a small bowl. Mix thoroughly. Coat each piece of chicken generously on both sides and press the spice into the surface rather than dusting it on. The spice needs full contact with the meat to form the crust properly. Set aside for 10 minutes at room temperature while the griddle heats.
Heat the Elite Griddle to medium-high on the primary cooking zone. Add a thin film of neutral oil and allow it to come fully to temperature. The surface needs to be hot enough that the spice crust chars immediately on contact. If heat is too low the spices stew rather than blacken and the crust never forms properly.
Place the chicken pieces on the griddle presentation side down. Do not move them. Leave completely alone for 4–5 minutes for breasts, 5–6 minutes for thighs. The crust is forming against the steel and any movement breaks it before it has set. The chicken is ready to flip when it releases naturally from the surface without resistance.
Flip once. The blackened side should be deeply dark; almost charred at the edges, fragrant, with a slightly crisp exterior. Season the cooked side with a small pinch of flaky salt. Cook for a further 4–5 minutes on the second side.
Check internal temperature. 74°C (165°F) for safe eating. Remove from the griddle and rest on a board for 3–4 minutes. The crust continues to set during the rest and the juices redistribute through the meat.
While the chicken rests add butter to a low zone of the griddle. Once melted add lemon juice and swirl to combine. Spoon over the rested chicken immediately before serving. Finish with fresh parsley and a wedge of lemon on the side.
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