4 boneless skinless chicken breasts (2 lb. raw weight)
2 tablespoons avocado oil
INSTRUCTIONS
Preheat oven to 450 degrees F.
In a shallow dish, whisk together the paprika, thyme, onion powder, garlic powder, kosher salt and cayenne.
Brush the chicken breasts with the oil on both sides, then sprinkle both sides with the seasoning mixture, pressing with your fingers to help the coating adhere.
Heat a well-seasoned, large cast iron skillet over high heat until smoking hot, about 5 minutes.
Add the chicken breasts. Cook 30 seconds on each side to blacken, then place the skillet in the oven to finish cooking, 10-12 minutes. Chicken is done when no longer pink in the center, when juices run clear when pierced with a fork, and when the internal temperature reaches 160 degrees F.
Remove the blackened chicken breasts to a platter, loosely cover with foil and allow to rest 5 minutes before slicing and serving.
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