Blackened Chicken Recipe
Blackened seasoning on a chicken breast with a half rack of ribs smothered with BBQ sauce.
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Ingredients
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Blackened Chicken
Half Rack of Ribs with BBQ Sauce
Method
Blackened Chicken
- 1
Prepare and Pound
Pat the 2 chicken breasts dry with paper towels. If they are uneven in thickness, place each between plastic wrap and pound gently with the flat side of a meat mallet to an even thickness about 1/2 inch so they cook evenly.
- 2
Make Blackened Seasoning
In a small bowl combine 1 tsp salt, 1 tsp black pepper, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried thyme, 1 tsp dried oregano, 1 tsp cayenne pepper, and 1 tsp brown sugar. Mix thoroughly.
- 3
Season the Chicken
Brush both sides of each chicken breast with 1 tbsp olive oil (use remaining 1 tbsp for the pan). Generously coat both sides of each breast with the blackened seasoning, pressing the rub into the meat so it adheres.
- 4
Cook the Chicken
Heat a heavy skillet (cast-iron preferred) over medium-high heat until very hot, then add 1 tbsp olive oil and 2 tbsp unsalted butter. When the fat is shimmering and butter foams, add the chicken breasts. Cook without moving for 3-4 minutes until a dark crust forms, then flip and cook another 3-4 minutes, or until internal temperature reaches 165°F (74°C). If crust is forming too quickly and chicken is not cooked through, reduce heat to medium and cover briefly to finish cooking.
- 5
Rest and Serve
Remove chicken to a cutting board and let rest 5 minutes. Spoon any pan juices over the breasts, squeeze lemon wedges over top to taste, and serve alongside the ribs.
Half Rack of Ribs with BBQ Sauce
- 6
Prepare Ribs
Preheat oven to 300°F (150°C). Remove the membrane from the back of the ribs if present: slide a knife under the membrane at one end, grab with a paper towel and pull it off. Pat ribs dry.
- 7
Season Ribs
In a small bowl mix 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1 tbsp smoked paprika. Rub 1 tbsp olive oil over both sides of the ribs, then rub the spice mixture evenly over both sides, massaging it into the meat.
- 8
Bake (Low and Slow)
Place ribs meat-side up on a foil-lined baking sheet or in a roasting pan. Pour 1/2 cup water into the pan (not over the ribs) to create steam. Tightly tent the ribs with aluminum foil. Bake in the preheated oven for 2 to 2 1/2 hours, until meat is tender and has pulled back slightly from the bones.
- 9
Finish with BBQ Sauce
Remove ribs from oven and increase oven temperature to 425°F (220°C) or prepare a hot grill. In a small saucepan, combine 1/2 cup of your favorite BBQ sauce, 2 tbsp apple cider vinegar, and 1 tbsp honey. Warm gently over low heat until saucy and slightly reduced, about 3-5 minutes. Brush a generous layer of the warmed sauce over both sides of the ribs.
- 10
- 11
Rest and Slice
Let ribs rest 5 minutes, then slice between the bones into individual ribs or serve the half rack whole. Plate with blackened chicken and extra BBQ sauce on the side if desired.