DerHusker
Babbling Farker
- Joined
- Apr 5, 2012
- Location
- Escondid...
[FONT="]I had one of these recently at a restaurant (The Yard House) and tried to duplicate them here. First I searched the web for a Blackened Chicken rub recipe. I found this one on foodnetwork by Jeff Mauro. [/FONT]
[FONT="]6 chicken breasts[/FONT]
[FONT="]1 cup butter[/FONT]
[FONT="]1 1⁄2 tablespoons paprika[/FONT]
[FONT="]1 teaspoon salt[/FONT]
[FONT="]1 1⁄2 teaspoons onion powder[/FONT]
[FONT="]1 1⁄2 teaspoons garlic powder[/FONT]
[FONT="]1 1⁄2 teaspoons cayenne pepper[/FONT]
[FONT="]1⁄2 teaspoon white pepper[/FONT]
[FONT="]1⁄2 teaspoon black pepper[/FONT]
[FONT="]1⁄2 teaspoon thyme[/FONT]
[FONT="]1⁄2 teaspoon oregano[/FONT]
[FONT="]
[/FONT][FONT="]1. [/FONT][FONT="]Coat both sides of thawed chicken with butter. Reserve.[/FONT]
[FONT="]2. [/FONT][FONT="]Combine all seasonings in a shallow bowl.[/FONT]
[FONT="]3. [/FONT][FONT="]Coat both sides of chicken.[/FONT]
[FONT="]4. [/FONT][FONT="]Heat a heavy duty skillet until very hot, about 10 minutes.[/FONT]
[FONT="]5. [/FONT][FONT="]Add butter to grease the bottom.[/FONT]
[FONT="]6. [/FONT][FONT="]Sauté chicken over high heat for 5-7 minutes on each side.[/FONT]
[FONT="]
Here is the rub ready to go.[/FONT]
[FONT="][/FONT]
[FONT="]I pounded some chicken breasts out to around 1/2” thick. [/FONT]
[FONT="][/FONT]
[FONT="][/FONT]
[FONT="]I placed my CI skillet on the kamado in the lower position and let it get smoking hot and blackened the chicken.[/FONT]
[FONT="][/FONT]
[FONT="][/FONT]
[FONT="]I then toasted the torta roll.[/FONT]
[FONT="][/FONT]
[FONT="]Spread on some mayo, [/FONT]
[FONT="][/FONT]
[FONT="]some American Swiss cheese slices, a chicken breast[/FONT]
[FONT="][/FONT]
[FONT="]and some pickled red onion.[/FONT]
[FONT="][/FONT]
[FONT="]Then some avocado,[/FONT]
[FONT="][/FONT]
[FONT="]lettuce,[/FONT]
[FONT="][/FONT]
[FONT="]and tomato slice.[/FONT]
[FONT="][/FONT]
[FONT="]Here are the Plated shots with a Modern Times Lomaland Belgian-style ale.[/FONT]
[FONT="][/FONT]
[FONT="][/FONT]
[FONT="]Delicious. :becky:[/FONT]
[FONT="]6 chicken breasts[/FONT]
[FONT="]1 cup butter[/FONT]
[FONT="]1 1⁄2 tablespoons paprika[/FONT]
[FONT="]1 teaspoon salt[/FONT]
[FONT="]1 1⁄2 teaspoons onion powder[/FONT]
[FONT="]1 1⁄2 teaspoons garlic powder[/FONT]
[FONT="]1 1⁄2 teaspoons cayenne pepper[/FONT]
[FONT="]1⁄2 teaspoon white pepper[/FONT]
[FONT="]1⁄2 teaspoon black pepper[/FONT]
[FONT="]1⁄2 teaspoon thyme[/FONT]
[FONT="]1⁄2 teaspoon oregano[/FONT]
[FONT="]
[/FONT][FONT="]1. [/FONT][FONT="]Coat both sides of thawed chicken with butter. Reserve.[/FONT]
[FONT="]2. [/FONT][FONT="]Combine all seasonings in a shallow bowl.[/FONT]
[FONT="]3. [/FONT][FONT="]Coat both sides of chicken.[/FONT]
[FONT="]4. [/FONT][FONT="]Heat a heavy duty skillet until very hot, about 10 minutes.[/FONT]
[FONT="]5. [/FONT][FONT="]Add butter to grease the bottom.[/FONT]
[FONT="]6. [/FONT][FONT="]Sauté chicken over high heat for 5-7 minutes on each side.[/FONT]
[FONT="]
Here is the rub ready to go.[/FONT]
[FONT="][/FONT]
[FONT="]I pounded some chicken breasts out to around 1/2” thick. [/FONT]
[FONT="][/FONT]
[FONT="][/FONT]
[FONT="]I placed my CI skillet on the kamado in the lower position and let it get smoking hot and blackened the chicken.[/FONT]
[FONT="][/FONT]
[FONT="][/FONT]
[FONT="]I then toasted the torta roll.[/FONT]
[FONT="][/FONT]
[FONT="]Spread on some mayo, [/FONT]
[FONT="][/FONT]
[FONT="]some American Swiss cheese slices, a chicken breast[/FONT]
[FONT="][/FONT]
[FONT="]and some pickled red onion.[/FONT]
[FONT="][/FONT]
[FONT="]Then some avocado,[/FONT]
[FONT="][/FONT]
[FONT="]lettuce,[/FONT]
[FONT="][/FONT]
[FONT="]and tomato slice.[/FONT]
[FONT="][/FONT]
[FONT="]Here are the Plated shots with a Modern Times Lomaland Belgian-style ale.[/FONT]
[FONT="][/FONT]
[FONT="][/FONT]
[FONT="]Delicious. :becky:[/FONT]