The #1 key ingredient is a good cast iron pan. Nothing will retain heat and get the type of char/blackening like a good ole' cast iron skillet. Besides, you can pick one up for less than $20 at Academy. *Note-You MUST follow proper cast iron care. I will post some care instructions and tips for cast iron soon.
4 to 6 Skinless Boneless Chicken Breasts
2 Tbsp Oil (Not Olive Oil, I recommend Canola or other high flash point oil)
Salt, Black Pepper, Fajita Seasoning, Red Pepper, Garlic Powder, Paprika
Warning: Alert anyone else in the house that you are about to blacken chicken, and in our case I usually put the dogs outside too. I think I have created a new behavior in them, as soon as they smell smoke in the kitchen, they dart for the back door and beg to go out, because they know that fire alarms are soon to come. You are trying to blacken the outside of the chicken so there will be some smoke. By following this technique, you should minimize the smoke and avoid the fire alarms going off. Turn on the oven vent fan, turn on an overhead fan or box fan in the kitchen for air circulation, and open a window if the weather is nice. This will help circulate any smoke that you make pretty quickly.
|Blackened Skillet Chicken Fresh Out of the Oven.|
|Blackened Chicken with Creamed Spinach and Steamed Broccolli|