Chick Decluck Recipe

Prep chicken

Pat chicken breasts dry. If breasts are thick, butterfly or gently pound to even thickness about 3/4 inch for even cooking.

Make blackening rub

In a small bowl combine 2 tsp blackening seasoning, 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp ground cumin, 1/4 tsp cayenne, 3/4 tsp salt and 1/2 tsp black pepper. Mix well.

Season chicken

Rub each breast with 1 tbs olive oil, then evenly coat both sides with the blackening rub, pressing to adhere.

Grill or pan-sear chicken

Preheat a grill or heavy skillet (cast iron) over medium-high heat and lightly oil. Cook chicken 5-7 minutes per side until blackened at edges and internal temperature reaches 165°F (74°C). Reduce heat if exterior chars too quickly. Remove chicken to a plate and tent with foil to rest 5 minutes.

Grill pineapple

While chicken rests, brush pineapple rings with 1 tbs barbecue sauce and grill 1-2 minutes per side over medium heat until caramelized and grill marks appear.

Finish chicken with BBQ and cheese

Return chicken briefly to grill or skillet. Brush each breast with remaining 1.5 tbs barbecue sauce and top with 2 slices aged cheddar (one per half if halving breasts). Cover pan or close grill for 1-2 minutes until cheese melts.

Toast buns

Spread butter on cut sides of buns and toast on skillet or grill until golden, about 1-2 minutes.

Assemble sandwich

Spread 2-3 tbs cilantro citrus cream on both top and bottom buns. Place chicken breast on bottom bun, top with grilled pineapple ring, additional BBQ if desired, and crown with bun. Serve immediately with black beans and rice.

In a small bowl combine 1/2 cup sour cream, 2 tbs mayonnaise, 1/4 cup packed cilantro leaves, 1 tbs fresh lime juice, 1/2 tsp lime zest, 1/2 tsp honey, 1/2 tsp minced garlic, 1/4 tsp salt and 1/4 tsp black pepper. Whisk until smooth. Taste and adjust seasoning or lime to preference. Chill until ready to use. (Make ahead up to 24 hours.)

Cook rice

Rinse 1 cup rice under cold water until water runs clear. In a medium saucepan bring 2 cups water and 1 tsp olive oil to a boil. Add rice and a pinch of salt, stir once, reduce heat to low, cover and simmer 15 minutes. Remove from heat and let rest covered 5 minutes, then fluff with a fork.

Prepare beans

While rice cooks, heat a small skillet over medium heat with 1 tsp olive oil. Sauté 1/2 finely chopped yellow onion about 3-4 minutes until translucent. Add 1 tsp minced garlic and cook 30 seconds. Add drained 15 oz black beans, 1/2 tsp ground cumin, 1/4 tsp smoked paprika, 1/2 tsp salt and 1/4 tsp black pepper. Cook, stirring occasionally, until heated through, about 4-5 minutes. If mixture seems dry, add 1-2 tbsp water or reserved bean liquid. Remove from heat and stir in juice from 1/2 lime (optional) and 1 tbs chopped cilantro.

Finish and serve

Portion rice onto plates, spoon black beans alongside. Garnish beans with extra cilantro if desired. Serve hot with the assembled Chick DeCluck sandwich.