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Cajun Blackened Chicken recipe served on a plate, by Pekin the Chef

Jul 28 2026

Restaurants›Earls Kitchen + Bar - Waikiki›Cajun Blackened Chicken Recipe

Cajun Blackened Chicken Recipe

Name: Earls Kitchen + Bar - Waikikis Cajun Blackened Chicken Recipe
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: Cajun
Ingredients: 4 pieces Chicken breasts; 2 tablespoons Cajun seasoning; 2 tablespoons Olive oil; 1 teaspoon Salt; 1 teaspoon Black pepper; 10 cloves Garlic cloves; 1 cup Unsalted butter; 4 sprigs Thyme sprigs; 1 pound Yukon Gold potatoes; 4 slices Bacon; 2 stalks Green onions; 2 tablespoons Olive oil; 2 tablespoons Apple cider vinegar; 1 teaspoon Salt; 1 teaspoon Black pepper; 2 cups Green cabbage; 1 cup Carrots; 1 cup Mayonnaise; 1 tablespoon Apple cider vinegar; 1 teaspoon Sugar; 1 teaspoon Salt; 2 cups Kale leaves; 1 cup Olive oil; 1 teaspoon Salt

Inspired by Earls Kitchen + Bar - Waikiki

Time1h 20m

Serves4

Cajun chicken breast, confit garlic butter, warm potato salad, bacon, coleslaw, kale oil

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Ingredients

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For the Blackened Chicken

4 pieces Chicken breasts

2 tablespoons Cajun seasoning

2 tablespoons olive oil

1 teaspoon Celtic sea salt

1 teaspoon black pepper

For the Confit Garlic Butter

10 cloves Garlic cloves

1 cup Unsalted butter

4 sprigs Thyme sprigs

For the Warm Potato Salad

1 pound Yukon Gold potatoes

4 slices Bacon

2 stalks Green onions

2 tablespoons olive oil

2 tablespoons Apple cider vinegar

1 teaspoon Celtic sea salt

1 teaspoon black pepper

For the Coleslaw

2 cups Green cabbage

1 cup Carrots

1 cup Mayonnaise

1 tablespoon Apple cider vinegar

1 teaspoon sugar

1 teaspoon Celtic sea salt

For the Kale Oil

2 cups Kale leaves

1 cup olive oil

1 teaspoon Celtic sea salt

Method

Preparing the Blackened Chicken

Season the Chicken

Pat the chicken breasts dry with paper towels. Rub the Cajun seasoning, salt, and black pepper all over the chicken breasts.

Cook the Chicken

Heat olive oil in a cast-iron skillet over medium-high heat. Add the seasoned chicken breasts and cook for 5-7 minutes on each side until blackened and cooked through. Remove from skillet and let rest.

Making the Confit Garlic Butter

Prepare Garlic and Butter

In a small saucepan, combine the garlic cloves, butter, and thyme sprigs. Heat gently on low until the garlic is soft and the butter is infused, about 20 minutes.

Strain the Butter

Remove from heat, strain the garlic butter into a bowl, discarding the thyme and garlic cloves, and set aside.

Making the Warm Potato Salad

Cook the Potatoes

Boil the Yukon Gold potatoes in salted water until tender, about 20 minutes. Drain and let cool slightly.

Cook the Bacon

In a skillet, cook the bacon until crispy. Remove the bacon, crumble it, and set aside.

Combine Ingredients

Chop potatoes into bite-size pieces. In a large bowl, combine warm potatoes, bacon, sliced green onions, olive oil, apple cider vinegar, salt, and black pepper. Toss gently to combine.

Preparing the Coleslaw

Prepare Vegetables

Shred the cabbage and carrots. In a bowl, combine them, along with mayonnaise, apple cider vinegar, sugar, and salt.

Mix Well

Stir well until everything is evenly coated. Adjust seasoning to taste and let sit for at least 15 minutes before serving.

Making the Kale Oil

Blend the Kale and Oil

In a blender, combine the kale leaves and olive oil. Blend until smooth.

Season

Add the salt and blend again. Strain the mixture through a fine-mesh sieve. Set aside for drizzling later.