Baja Blackened Chicken Recipe
Blackened chicken thigh, romaine, organic black bean, roasted corn, pickled onion, cotija, organic blue corn tortilla strips, avocado, lime wedge, creamy jalapeño lime dressing
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Ingredients
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Chicken Marinade
Salad Components
Creamy Jalapeño Lime Dressing
Method
Marinate Chicken
- 1
Prepare Marinade
In a bowl, mix together smoked paprika, cayenne pepper, garlic powder, onion powder, dried oregano, salt, and black pepper. Add olive oil and mix until well combined.
- 2
Marinate Chicken Thighs
Add the chicken thighs to the marinade and ensure they are well coated. Cover and refrigerate for at least 30 minutes, up to overnight for best flavor.
Cook Chicken
- 3
Heat Pan
Heat a cast-iron skillet or non-stick pan over medium-high heat until hot.
- 4
Cook Chicken
Add the marinated chicken thighs to the hot skillet. Cook for about 5-7 minutes on each side or until the chicken is blackened and cooked through (internal temperature of 165°F). Remove from heat and let rest for a few minutes before slicing.
Prepare Salad
- 5
Combine Salad Ingredients
In a large bowl, combine romaine lettuce, black beans, roasted corn, pickled onion, cotija cheese, and blue corn tortilla strips.
- 6
Slice Avocado
Slice the avocado in half, remove the pit, and scoop out the flesh. Cut into cubes and add to the salad mixture.
Make Dressing
- 7
Assemble and Serve
- 8
Assemble the Dish
On a plate, layer the salad mixture and top with sliced blackened chicken. Drizzle with creamy jalapeño lime dressing and serve with lime wedges on the side.
