Blackened Chicken With Shrimp Skewer Recipe

Place butter, whole peeled garlic cloves and 1 tablespoon olive oil in a small saucepan over very low heat. Heat gently until butter is melted and garlic sizzles gently; maintain a bare simmer (not boiling) and cook 25–30 minutes until garlic is very soft and lightly golden. Remove from heat and let cool. Remove garlic cloves and mash some into the butter for garlic flavor; reserve both oil and butter. Stir in chopped parsley and 1/4 tsp salt. Keep warm or refrigerate until ready; rewarm gently before serving.

Combine honey, apple cider vinegar, red pepper flakes and optional cayenne in a small saucepan. Warm over low heat, stirring, until honey loosens and flavors meld, about 2–3 minutes. Remove from heat and set aside at room temperature. Taste and adjust heat or acidity as desired.

Place potato chunks in a medium pot and cover with cold salted water. Bring to a boil, then simmer until potatoes are very tender, about 15–18 minutes. Drain well and return to pot.

Heat milk and 2 tablespoons butter in a small saucepan or microwave until warm. Mash potatoes with a potato masher or ricer, add warm milk-butter, 3 cloves of confit garlic (mashed into a paste) and 3/4 tsp salt and 1/4 tsp pepper. Mix until smooth and creamy; adjust seasoning. Keep warm until plating.

If using wooden skewers, soak them for 30 minutes. Preheat grill or grill pan to medium-high (about 400°F / 200°C).

In a bowl, toss the peeled and deveined shrimp with 2 tablespoons olive oil, 1 tablespoon lemon juice, 1 teaspoon minced garlic, 1/2 tsp salt and 1/2 tsp black pepper. Thread shrimp onto skewers, 3 shrimp per skewer (adjust to fit your skewers).

Grill shrimp skewers 2–3 minutes per side, until opaque and slightly charred edges. Remove from grill and brush lightly with some confit garlic butter. Keep warm.

Pound chicken breasts to even thickness (about 1/2–3/4") if needed. Pat dry with paper towels and rub with 2 tablespoons olive oil.

In a small bowl combine paprika, smoked paprika, onion powder, garlic powder, thyme, oregano, cayenne, 1 tsp salt and 1 tsp black pepper. Generously coat both sides of each chicken breast with the spice mix, pressing to adhere.

Preheat a heavy skillet (cast iron preferred) over medium-high heat until very hot. Add a thin film of oil or a tablespoon of reserved confit garlic butter. Add chicken and sear 3–5 minutes per side until blackened at the edges and internal temperature reaches 165°F (74°C). Reduce heat if spices begin to burn and finish cooking covered if needed. Rest chicken 5 minutes before slicing.

Toss prepared seasonal vegetables with 1 tablespoon olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Grill or roast at 425°F (220°C) for 10–12 minutes, turning once, until tender-crisp and lightly charred. If grilling, cook on medium-high for similar time, adjusting for vegetable thickness.

Slice the rested blackened chicken on a bias. Spoon a generous portion of garlic mashed potatoes onto each plate.

Place sliced blackened chicken beside the potatoes. Lay a shrimp skewer across the chicken or alongside; drizzle a teaspoon of warmed confit garlic butter over the chicken and shrimp.

Arrange seasonal vegetables on the plate. Drizzle hot honey sparingly over the chicken (and optionally a little on shrimp) to taste — start with 1/2 tbsp per plate and add more if desired.

Garnish with chopped parsley and lemon wedges. Serve immediately with extra confit garlic butter on the side for dipping.