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Restaurants›The Cork Tucson›Blackened Chicken Recipe

Blackened Chicken Recipe

Inspired by The Cork Tucson

Time30m

Serves4

Tender, boneless chicken thighs, blackened and served with cilantro-lemon beurre blanc

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Ingredients

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For the Blackened Chicken

4 pieces Boneless chicken thighs

2 tbs Watkins paprika

1 tbs Cayenne pepper

1 tbs Watkins garlic powder

1 tbs Onion powder

1 tsp Dried thyme

1 tsp Dried oregano

1 tsp Celtic sea salt

1 tsp black pepper

2 tbs olive oil

For the Cilantro-Lemon Beurre Blanc

1 cup Butter

1 piece Shallot, finely chopped

1 cup White wine

2 tbs Fresh lemon juice

1 tbs Fresh cilantro, chopped

to taste Celtic sea salt

to taste black pepper

Method

For the Blackened Chicken

1

Prepare the Spice Mix

In a small bowl, combine paprika, cayenne pepper, garlic powder, onion powder, dried thyme, dried oregano, salt, and black pepper. Mix well.

2

Season the Chicken

Pat the chicken thighs dry with paper towels. Rub the spice mix generously over the chicken on both sides.

3

Cook the Chicken

Heat olive oil in a skillet over medium-high heat. Once hot, add the chicken thighs and cook for about 5-7 minutes on each side or until blackened and cooked through. Remove from skillet and let rest.

For the Cilantro-Lemon Beurre Blanc

4

Sauté the Shallot

In a saucepan over medium heat, add the chopped shallot and cook until translucent, about 2-3 minutes.

5

Deglaze with Wine

Add white wine to the saucepan and bring to a simmer. Cook until reduced by half.

6

Incorporate Butter

Reduce the heat to low and whisk in the butter, one piece at a time, until melted and the sauce is emulsified. Stir in lemon juice, chopped cilantro, and season with salt and black pepper to taste.