Flavorful Blackened Chicken
I am always on the lookout for a new way to cook chicken. After seeing this idea I knew I had to try it. I changed it to make it work for my family and I got rave reviews! It really has great flavor. If you can, it is much healthier to take the skin off before eating it. Although, the skin is amazing as it has all the spices on it. But no worries, the flavor goes all the way through so if you do take the skin off, you won’t miss out!
The recipe calls to put hot bricks wrapped in foil on top of the chicken while in the pan. I don’t have that easily accessible and I was in no way going to attempt to do that. I burn myself way to quickly. So I figured i’d put a heavy pot on top instead. Hmm…what do I have that is heavy enough. Aha! My crock-pot! After putting some foil under the crock-pot I placed it on top of the chicken and it worked perfectly.
Blackened Chicken Adapted from Ceramic Canvas
One whole chicken, cut up with skin on
2 Tb olive oil
3 Tb sweet paprika
3 Tb turmeric
2 Tb cumin
2 tsp onion powder
1/2 tsp salt
2 Tb apple cider vinegar, or any kind
5 Tb honey
Place everything but the chicken into a large ziplock bag. Shake to combine. Then add the chicken pieces. Mix so that all the chicken is covered with the marinade. Put the bag into the fridge and let sit for a couple of hours or overnight.
In a large fry pan add 1 Tb of olive oil. Heat till oil is hot. Then carefully take each piece of chicken and put into the pan skin side down. It should sizzle. Take your large foil lined pot/crock-pot and place on top of the chicken. Allow it to cook at medium heat for 15 minutes. When you lift the chicken it should be very dark, if it isn’t yet, keep in pan a little longer.
Transfer the chicken to a baking dish. The fry pan will have a lot of oil in it and some leftover sauce. Spoon the sauce over the chicken, but leave the oil in the fry pan.
Bake in the oven another 20 minutes or until the chicken is cooked through.
Sounds and looks delicious….and I know personally what a great cook you are. Can't wait to try it. You know I like EASY recipes! lol
I'm hungry!!!!!
I'm hungry too!
Sounds yummy. For chicken with the skin on, I would probably raise the skin up and shake in the marinade. Right before putting it in the oven, I would cover the chicken with the skin. In general when making chicken with spices, you want to lift the skin and massage the spices into the chicken, if using whole chicken, apply to cavity also. Then just make sure the chicken is covered with the skin. I also usually apply the marinade/spice rub to the skin also.
That is very true and a good idea. It really helps get the flavor through the chicken.
Do you think this can be baked in the oven and covered a little toward the end? Skipping the entire pan/crockpot process?
Yes for sure and you can keep the chicken in the sauce you marinated it in as well. Just put chicken in the pan with sauce and bake covered and then I would uncover at the end to get top brown and crispy. Enjoy
What is sweet paprika? I have regular paprika. Will that do the trick?
Yes it will. Some paprika has more of a spicy flavor, but I think the paprika most of us have in our pantry is the sweet kind.
It worked great! I saw that I had a lot of sauce, so I brushed it all over two full 9×13 pans of chicken, froze it raw, took it out when I needed it and the whole family loved it. Turmeric is supposed to be super healthy, so I am happy to be cooking with it. My husband voted that I make it again 🙂 thank you!
Yay! I am so glad to hear. Thanks for telling me!
Hi! Making a ton of this today to freeze. I made this cauliflower recipe this past shabbos and I thought it would compliment this chicken very well. I think I will serve together.
http://mobile.sparkrecipes.com/mobile/recipe-detail.asp?id=322717
A good substitute would be to use blackening seasoning or old bay.. and I would take oil, the seasoning , whole clove garlic, honey, fresh tyme, fresh rosemary, salt , pepper, and the other ingredients and blend them in a food processer then use that as a rub.. if you want to keep white chicken moist I'd suggest placing 1/4 of a stick of margerine under the skin and bake at a low temp of around 300- 325