No salt, no butter, wicked good.
In the early 1980’s at New Orleans’ famous Commander’s Palace, chef Paul Prudhomme perfected the recipe for blackened redfish. The dish grew so popular, redfish was put on the endangered species list. No kidding.
Fast forward to the 21st century and blackened fish, chicken and meat continues to be featured on North American menus. The thing is, traditional methods include the use of salt and butter, lots of it. And I admit, it’s good, but definitely not good for us. These days, I’ve also found that some restaurants’ preparations fall short on flavor and real blackening, and tend to leave an unpleasant aftertaste.
So, with a craving for good blackened chicken, we’ve created a recipe using traditional methods, minus the salt and butter. How does it taste? Try it out for yourself…it’s easier than you’d think.
Cooking Notes
- Use a heavy cast-iron skillet. (Do not use a non-stick pan). The pan is heated up until it is white hot – too hot for non-stick, aluminum and other pans.
- Ventilate your kitchen and open windows. Blackening is a smoky process (make sure your smoke detector doesn’t trigger). Or better yet, if you have an outdoor grill with a burner, we recommend using it.
- Finish your chicken in the oven to cook it through. Don’t worry, the blackened crust seals in the natural juices.
- For Fish: Skip step 5 (otherwise it will be overdone).
At last, a Cajun blackened chicken dish without salt and butter. For a Caribbean feel, try it with our Mango Salsa . Enjoy!
Ingredients
- 1 tablespoon paprika
- 1 teaspoon pure chili powder (California, mild New Mexico, other mild red chili)
- ¼ teaspoon cayenne (optional) (Add more for increased heat, or sprinkle on individual filets)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¾ teaspoon white pepper
- ½ teaspoon black pepper
- ½ teaspoon thyme
- ½ teaspoon oregano
- 1 teaspoon lime rind
- 1 teaspoon orange rind
- 1 Tablespoon grape seed oil or vegetable oil
- 1 Tablespoon tequila (optional)
- 2 chicken breasts, pounded to achieve a flat, even surface (or fish fillets - don't pound these)
Instructions
- Mix together the dried spices in a small bowl; combine oil and tequila in a separate bowl.
- Preheat oven to 375 degrees F and line a bake sheet with foil.
- Heat cast iron skillet on high for 5 to 8 minutes (no oil/grease); meanwhile, brush oil and tequila on filets then coat evenly on both sides with the spice mixture, orange and lime rinds.
- Place chicken directly on the hot, dry skillet for two minutes. Flip and cook other side for two minutes. (The high heat and burning spices create a crust that doesn’t stick to the pan).
- Remove and place filets on bake sheet and bake for 5-8 minutes until cooked through and juices run clear.
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