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Blackened Chicken

190

Spice-rubbed chicken breasts are grilled gently until they turn mahogany.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, July/August 2010

Ingredients

  • 1 tablespoon olive oil, plus more for grill
  • 1 teaspoon paprika
  • 2 teaspoons ground pepper
  • 1 1/2 teaspoons coarse salt
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1 garlic clove, minced
  • 4 bone-in, skin-on chicken breast halves (2 1/2 pounds total)

Directions

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

  2. 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.

Cook's Notes

Indirect Grilling: This setup creates ovenlike heat and is great for larger pieces of meat or foods that require gentle cooking. Arrange coals on one side of the grill, place food on the other, and cook with the lid on. Or preheat a gas grill over high, then lower heat on one side to medium-low or off.

Reviews Add a comment

  • mitsya
    24 MAY, 2012
    I let the seasonings & oil mellow for about an hour & then applied to a whole spatchcocked chicken. Grilled indirectly ~50 minutes, seared over direct for about 5. Absolutely magnificent with some grilled corn & a nice spring green salad. Thanks-- this one is definitely going to be made again soon & often!
    Reply